Imagine a pork roast so tender it falls apart with the gentlest touch of a fork, infused with a perfect blend of sweet and savory seasonings that will make your taste buds dance with joy. This slow-cooked masterpiece is not just a meal; it's a culinary experience that transforms an ordinary dinner into an extraordinary feast. Whether you're feeding a hungry family or hosting a weekend gathering, this foolproof recipe guarantees restaurant-quality results with minimal effort.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork roast
- 1 cup chicken broth
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 onion, sliced
Instructions
- Remove the pork roast from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- In a small mixing bowl, combine brown sugar, paprika, garlic powder, salt, and pepper to create a dry rub seasoning.
- Pat the pork roast dry with paper towels to remove excess moisture, which helps the seasoning adhere better.
- Generously coat the entire pork roast with the prepared dry rub, massaging the seasonings into the meat to ensure full coverage.
- Place sliced onions at the bottom of the slow cooker to create a flavorful base for the roast.
- Carefully place the seasoned pork roast on top of the onion slices.
- Pour chicken broth around the sides of the roast, being careful not to wash off the seasoning.
- Cover the slow cooker and set to low heat for 8 hours, allowing the meat to become tender and develop rich flavors.
- After cooking time is complete, carefully remove the roast and let it rest for 10-15 minutes before slicing.
- Shred or slice the pork and serve with the cooking juices spooned over the top for added moisture and flavor.
Tips
- Temperature Matters: Always start with meat at room temperature to ensure even cooking and maximum tenderness.
- Pat Dry for Perfect Seasoning: Use paper towels to remove moisture from the roast, allowing the dry rub to adhere perfectly and create a delicious crust.
- Don't Rush the Cooking: Low and slow is the secret to incredibly tender meat. Resist the temptation to increase the heat.
- Let It Rest: After cooking, allow the roast to rest for 10-15 minutes. This helps redistribute the juices, ensuring each slice is moist and flavorful.
- Enhance Flavor Options: Consider adding herbs like rosemary or thyme to your dry rub for an extra flavor dimension.
- Save the Juices: The cooking liquid is liquid gold - use it to drizzle over the meat or as a base for gravy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 4g
Protein: 38g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 110mg
