Planned Leftovers: Easy Slow-Cooker Pork Roast

by Tammy Taylor~

I’m a big fan of planned leftovers.  Similar to Cook-Once, Eat-Twice, planned-leftover cooking is where you purposely cook more than you plan on eating at one sitting so you can use the leftovers in different dishes later.  One of my favorite foods to use when I’m purposely planning for leftovers is pork roast.  I mean, who doesn’t love a delicious roast with carrots & potatoes for supper?  Then it’s easy to turn that leftover meat into other dishes for other suppers.  So I often cook a large enough roast to assure I have plenty leftover meat for future meals.

I like to cook with planned leftovers in mind. Recently I cooked up a huge pork roast in a slow cooker. See what I have planned. #TaylorMadeHomestead

I like to cook my pork roasts in a slow cooker.  What’s not to love?  You plop your roast, some carrots & potatoes and a little seasoning into the slow cooker and then just plug-er-in!  The slow cooker then cooks your roast to delightful perfection while you’re away.  Now if I’m cooking a Wild-Game Pork Roast I typically season it pretty heavily to offset any possible tale-tale wild taste (although our wild hogs typically taste very mild).

Easy Does It For Roast Seasonings

But if I’m cooking up a butcher-shop pork roast with planned leftovers in mind I will flavor it a little more generically. Typically salt & pepper, dried basil and some Worcestershire sauce is all it needs.  That way heavy seasonings don’t interfere with the flavors I’m planning for other dishes.

Recently RancherMan & I ran across a rockin’ sale on pork roast so we picked up a monster roast – 21 lbs in fact!! It’s the largest roast I’d ever purchased in my life.  Heck we thought it was a brisket, it was THAT large!

So we brought it home and RancherMan cut that huge roast into three chunks small enough to fit into my regular slow cooker, my larger slow cooker and my mammoth slow cooker.  Heck we might as well cook them all at once, right??!  Here’s how I prepared the roasts:

I like to cook with planned leftovers in mind. Recently I cooked up a huge pork roast in a slow cooker. See what I have planned. #TaylorMadeHomestead

Veggies On Bottom

First I washed enough potatoes to fit into the bottom of the slow cooker.  If they were small I put them in whole but if they were larger I cut them in half.  This lifts the roast off the bottom of the slow cooker.

Oftentimes it’s recommended that you brown the roast first in a little oil to seal in the juices.  But I hate the mess that makes – another skillet to clean and the residual splattered oil to deal with.  So I always skip this step and my roast turns out delicious.  But feel free to brown your roast first if you like.

Instead I just rinse off my roast & then place it on top of the potatoes in my slow cooker.  When my roast is in place I season it with salt & pepper, some Worcestershire sauce and then sprinkle on a little dried basil.

Finally I tuck the other vegetables around the roast, depending upon what I have.  Typically I’ll chunk up an onion, wash & peel a few carrots, chunking them into about thirds and tuck them around the roast.  If I have celery I’ll often wash & cut the ribs into about 3-inch pieces and add that too.

Cook Pork Roast to 160 Degrees

Now all that’s left to do is put the cover on the slow cooker and cook my roast on low for about 8-10 hours.  The roast is fully cooked when the internal temperature reaches 160 degrees.

When the roast is done I’ll remove & arrange the cooked veggies onto a platter and bring the roast out to rest for about 10 minutes before carving it.  The roast shreds easily but for our first supper of roast & veggies I’d like thick slices of roast.  So for this first meal I’ll use an electric knife to carve out our servings.

If I have time, sometimes I’ll take some of the juices in the bottom of the slow cooker, add some flour & broth and cook up a hearty gravy to ladle over the roast slices & potatoes.  It’s delicious and RancherMan loves it!

Now the main ingredient in my planned leftovers is ready to go.  After sectioning off enough for our supper I’ll often section off more for a planned leftover meal in a day or so.  Then I’ll package up the rest and freeze it for later inspiration.  I freeze the roast into meal-sized portions for ease of making meal plans in the future.

Stay tuned, I’ll be sharing with you some of the recipes I like to use for the planned leftovers with this roast, including Carnitas Tacos (tip: you can easily make your own crispy taco shells), Pulled-Pork Enchiladas, Spicy Pork Empanadas, pulled-pork sandwiches and even a Delicious Stew.

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Easy Slow-Cooker Pork Roast & Veggies

Pork roast is a fave in the Taylor Household.  And with the convenience of the slow cooker, what's not to love?  Tender, juicy & delicious.  And I always make a lot so there will be leftover meat for other delicious meals too. ~TMH~

Author Taylor-Made Homestead

Ingredients

Ingredients

  • 3 lb . pork shoulder roast
  • 3-4 potatoes , cut in half if necessary
  • 3 carrots , peeled and cut into thirds
  • 1 onion , cut into chunks
  • 2 celery ribs , cut into thirds
  • salt and pepper to taste
  • 2 Tbsp . Worcestershire sauce
  • 1 Tbsp . dried basil

Instructions

Instructions

  1. Wash potatoes - cut in half if necessary. Place potatoes on the bottom of slow cooker.
  2. Place roast on top of potatoes. Season roast with salt and pepper, Worcestershire sauce & dried basil.
  3. Surround roast with carrots, celery and onion.
  4. Cover & cook on LOW for 8-10 hours, or until roast reaches an internal temperature of 160 degrees.
  5. Arrange cooked vegetables on a platter and set the roast aside to rest for 10 minutes. It will shred easily so it's helpful to carve roast with an electric knife after it's rested.

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21 thoughts on “Planned Leftovers: Easy Slow-Cooker Pork Roast

  1. Mary - the boondocks blog

    With all this talk of yummy foods cooking in a slow roaster I think I’ll have to invest in one . That recipe sounds super delicious.

    Reply
    1. Taylor-Made Homestead Post author

      I love that I could use all that meat in so many brand-new dishes that our palates didn’t get bored at all. Easy home cooking is a big win at the Taylor Household Mary! ~TMH~

      Reply
  2. Helen at the Lazy Gastronome

    We do multi-meal cooking around our house too – your roast looks delicious! Thanks for sharing on the What’s for Dinner link up!

    Reply
    1. Taylor-Made Homestead Post author

      Just makes sense, eh Helen? Home cooking from scratch can be enjoyed every day without lots of cooking every day. Win/win! ~TMH~

      Reply
  3. Katy SkipTheBag

    That’s a huge roast, I bet it was delicious prepared that way! Thanks for sharing on the Waste Less Wednesday Blog Hop!

    Reply
  4. Jamie Marie

    I always cook a big home cooked meals every other day! Thank God for leftovers! Great Blog post! Thank you so much for sharing with us on the Homesteader Hop!

    Reply
    1. Taylor-Made Homestead Post author

      Leftovers are actually planned around here Jamie. Sometimes they’re served just as they were the night before and RancherMan’s happy about it. His view is: “If it was delicious last night, it’s delicious tonight too!”. Gotta love that mindset! But sometimes, like with this pork roast, I’m remaking it into different meals. Just last night I took some of the leftover pork, shredded it & added some BBQ sauce. A quick skillet of fried potatoes and supper was served, deliciously! ~TMH~

      Reply
  5. Cynthia D

    The local grocery store has pork loin on sale this week so I got a small one and gave your recipe a try. Very Good! So today I got 2 more pork loins and put them in the freezer. Thanks.

    Reply
    1. Taylor-Made Homestead Post author

      So glad you liked it Cynthia. Our leftovers so far have been made into pork empanadas, crunchy street tacos, spicy enchiladas, hearty stew and pulled pork BBQ sandwiches. We still have more leftover pork in the freezer so there are many more meals from this one-time roast cooking! I’ve always said home cooking need not be complicated nor time consuming and this method really brings that home. ~TMH~

      Reply
  6. Debrashoppeno5

    I love using the slow cooker and a pork roast is a favorite. I will definitely give this recipe a try. Thanks for sharing.

    Reply
    1. Taylor-Made Homestead Post author

      Me too! As you can see I have three different sizes and it’s not unusual to see all three of them out at the same time. ~TMH~

      Reply
  7. Carol@blueskykitchen

    That is one big roast. I still have my original Rival crockpot from 1973 wedding present. I hardly ever use it although I have moved it with me a dozen times. I love the concept of slow cooking, but it’s just as easy for me to put the dish in my Le Creuset large Dutch oven, put it in the oven and 3 hours later it’s’ done. I convert a lot of recipes from slow cooker to standard and never had a problem. This recipe sounds delicious so I’m going to try it. Thanks for sharing at Your Inspired Design.

    Reply
    1. Taylor-Made Homestead Post author

      I’m the opposite Carol, I opt for my slow cookers before the dutch oven because to me they’re easier to use. Maybe I need to pull out my dutch oven now that it’s cool enough to comfortably fire up the oven and give ‘er another try! ~TMH~

      Reply
  8. ColleenB.~Texas

    Looking good my dear. I admit it; I do braise my meat first. I do add small amount of apple juice in place of water while cooking. We just had pulled pork sandwiches a few days ago. Thanks for sharing your wonderful recipes. Few scary moments here last night with the storms and tornadoes going through our area but made it through ok. Will have to go out when light to see how much damage we have due to the winds, etc.

    Reply
    1. Taylor-Made Homestead Post author

      I was thinking of y’all when those storms came rumblin’ through last night Colleen. Glad y’all are safe & sound. We got some wind & heavy rain but nothing damaging. And hey, the heavy rain was such a blessing – we’ve been placed in a severe drought again in these parts. Our pond levels are shockingly low. Here’s hoping no damage in your corner of the world… ~TMH~

      Reply
      1. ColleenB.~Texas

        I do know that we received at least 5 inches of rain. Any more than that, don’t know cause our gauge was running over. They need to have rain gauges that say more than 5 inches. I wonder at times why they are only made to say up to 5 inches. I guess any more than that it would scare a person. :} When they mentioned on the news a possible tornado by Lillian it’s enough to have a sleepless night for sure as we are just outside of Lillian on 917

        Reply
  9. Sondra

    I have a pork loin roast in the freezer. Think I will try your recipe. Did you add any fluid to the slow cooker? By the way I made your beer bread last week. It was great. I added pumpkin seeds, sunflower seeds to the batter and sesame seeds on top.

    Reply
    1. Taylor-Made Homestead Post author

      The only fluid I added to my roast was the Worcestershire sauce Sondra. That’s one reason I pull the roast from the bottom of the slow cooker, the pork roast makes its own juice as it cooks. And I’m so glad you enjoyed the beer bread as much as we do. It’s hard to beat a bread that’s pour-mix-bake! Your seed addition sounds delish – so many options with that bread! I’ve even added sugar/cinnamon/chopped apples and made a sweetened version with a milk/sugar glaze. Dang I think you can do anything with that recipe! ~TMH~

      Reply

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