Imagine walking into your home after a long day, greeted by the mouthwatering aroma of a perfectly slow-cooked pork roast that's so tender it practically melts in your mouth! This Crockpot Pork Roast and White Beans recipe is about to become your new favorite one-pot wonder that transforms humble ingredients into a restaurant-worthy meal with minimal effort. Whether you're a busy professional, a home cook looking for hassle-free dinner solutions, or someone who craves hearty, soul-warming dishes, this recipe promises to deliver maximum flavor with minimum stress.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lb pork roast
- 1 can (15 oz) white beans, drained and rinsed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Prepare the pork roast by patting it dry with paper towels and generously seasoning with salt and pepper on all sides.
- Chop the onion into medium-sized pieces and mince the garlic cloves, preparing them for the crockpot.
- Drain and rinse the white beans thoroughly under cold water to remove excess sodium.
- Place the chopped onions and minced garlic at the bottom of the crockpot, creating a flavorful base for the roast.
- Carefully place the seasoned pork roast on top of the onions and garlic in the crockpot.
- Sprinkle the dried thyme evenly over the pork roast to add aromatic herb flavor.
- Pour the chicken broth around the sides of the roast, ensuring it doesn't wash away the seasoning.
- Gently add the drained white beans around the pork roast in the crockpot.
- Cover the crockpot and set to low heat for 8 hours, allowing the pork to become tender and infuse with the flavors.
- After 8 hours, carefully remove the pork roast and let it rest for 10 minutes before slicing.
- Slice the pork roast against the grain and serve with the white beans and cooking liquid.
Tips
- Choose the Right Cut: For this recipe, opt for a pork shoulder or Boston butt roast, which has enough marbling to stay juicy during the long, slow cooking process.
- Pat the Meat Dry: Always pat your pork roast completely dry before seasoning to ensure a better sear and more effective seasoning absorption.
- Don't Rush the Cooking: The magic of this dish happens during the slow, 8-hour cooking process. Resist the temptation to increase the heat, as low and slow is the key to tender, flavorful meat.
- Season Generously: Don't be shy with salt and pepper. The long cooking time will help distribute the seasonings throughout the meat.
- Let It Rest: After cooking, allow the pork roast to rest for 10 minutes before slicing. This helps redistribute the juices, ensuring each slice is moist and delicious.
- Enhance Flavor: For an extra flavor boost, consider adding a bay leaf or a splash of white wine to the cooking liquid.
- Store and Reheat: This dish tastes even better the next day. Store leftovers in an airtight container and reheat gently to maintain the meat's tenderness.
Nutrition Facts
Calories: 310kcal
Carbohydrates: 13g
Protein: 37g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 100mg
