Crock Pot Pork Roast
This Crock Pot Pork Roast slow cooks all day with soy sauce, stock, honey, and garlic, resulting in a fall-apart tender and delicious supper.
Yield: 7
Materials
- Olive oil spray
- 2 pounds lean boneless pork sirloin roast aka pork center rib roast, pork center loin roast
- 1 cup low sodium chicken broth
- ¼ cup soy sauce or gluten free tamari
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic minced
- 8 ounces sliced mushrooms I used baby bella
- 4 ½ cups water
- 1 teaspoon kosher salt
- 1 ½ cups stone-ground polenta
- Chopped parsley for garnish
Instructions
For the pork:
- Cook in a large skillet over medium-high heat. Lightly coat the skillet with oil and brown the pork on both sides for 7 to 8 minutes.
- Add the broth, soy sauce, vinegar, honey, and garlic to the slow cooker. Stir to mix. Add the pork to the slow cooker and set it on low for 8 hours.
- Remove the pork 30 minutes before the timer goes off and let it to rest for at least 10 minutes. Add the mushrooms to the crock pot, cover, and simmer on low for another 30 minutes.
- Meanwhile, prepare the polenta.
For the polenta:
- In a medium saucepan, heat the water and salt until they are boiling. Add the polenta and decrease the heat to low. Cook for about 5 minutes, stirring regularly, until the liquid is absorbed and the polenta is creamy. Remove from heat, cover, and allow it stand for 1-2 minutes.
- While the polenta cooks, shred the meat with two forks. When the time is up, add the shredded pork to the crock pot and stir thoroughly.
- To Serve: Place ½ cup polenta on a platter, top with pork and mushrooms, and garnish with parsley.