~ Alberta Pork Staff Feature Recipe by Sarah Masters ~Warm up your week with a comforting Easy Pork Shoulder Roast in the Slow Cooker — packed with hearty vegetables and rich, savoury flavour.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Slow Cooker Shoulder Roast
Ingredients
- 2-3 lb pork shoulder
- 4 russet potatoes large
- 3 carrots
- 1 onion
- 3 ribs of celery
- 12 white mushrooms
- 6 cloves garlic or 1-2 tbsp chopped
- 1½ cups stock
- ¼ cup yellow mustard
- salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp cornstarch
Method
- Preheat crock pot on “Sear” option or set to High.
- Cut potatoes, carrots, celery, mushrooms and onion into large 1-inch pieces set aside in a bowl. Pat pork shoulder roast dry with paper towel and rub top side of pork with mustard. Sprinkle liberally with herb mx, sprinkle salt and pepper on top.
- Pour olive oil into slow cooker and then place mustard side down letting it sear for 4-5 minutes. While searing rub remaining mustard on top side and sprinkle remaining herb mixture on pork. Add salt and pepper. Flip pork shoulder over carefully and sear other side for 4-5 minutes.
- Add chopped vegetables and garlic to slow cooker and arrange so they are around the meat. Add stock to slow cooker. Cover with lid and cook on High for 4 hours or Low for 5-6 hours. Pork is done when reaches internal temperature of 145 – 150 F.
- Remove some of the liquid using a ladle into a saucepan and bring to a boil, add a cornstarch slurry of 1 Tbsp cornstarch and 2 Tbsp cold water together and pour into boiling liquid while stirring to make sauce.
- Remove shoulder roast from slow cooker and cut into slices. Serve with vegetables and sauce.
