This is truly a one-pot recipe—there's no need to brown the roast, as the rub gives it rich color. As it cooks, the house fills with the amazing aroma of apples and pork. It's a perfect dinner for a chilly autumn day. Use the cooking liquid as a sauce when you're ready to serve. And if there's any pork left over, it makes delicious pulled pork sandwiches. —Jackie Sharp, Suffolk, Virginia
Slow-Cooked Pork with Root Vegetables
Slow-Cooked Pork with Root Vegetables
Prep Time
25 min
Cook Time
3 hours 30 min
Yield
10 servings
Ingredients
- 3 large sweet potatoes (about 2-1/4 pounds)
- 2 medium turnips
- 1 tart medium apple
- 1/4 cup water
- 1 medium onion, quartered
- 2 tablespoons packed brown sugar
- 2 teaspoons salt
- 1-1/2 teaspoons paprika
- 1/2 teaspoon pepper
- 1 boneless pork loin roast (3 to 4 pounds)
- 1/2 cup unsweetened apple juice
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon yellow mustard
- 1/4 teaspoon crushed red pepper flakes
Directions
- Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker.
- Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender.
- Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.
Nutrition Facts
4 ounces cooked pork with 3/4 cup vegetable mixture: 313 calories, 7g fat (2g saturated fat), 68mg cholesterol, 799mg sodium, 34g carbohydrate (17g sugars, 4g fiber), 29g protein. Diabetic exchanges: 4 lean meat, 2 starch.
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