The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.
Slow Cooker Pork Roast
I know a lot of my readers would like something a little less sugary and full of butter, so I am taking this opportunity to share with everyone, a recipe that is neither sugary or full of butter and is just as delicious and mouthwatering to write about as if it was. I have had a love / hate relationship with slow cookers for nearly my entire life. Do not even get me started on pressure cookers! My Great Grandma Flora would use her pressure cooker as a way of making her famous green beans but that talent and recipe was never passed along my way. I never understood how to pressure cook and honestly, it always kind of scared me in the fact that it could literally blow up at any minute. Before I start getting the emails, I know they are a lot safer than they were years ago but I still have this weird fear of them. Anyways, back to the slow cooker situation. I love them, in terms of ease and one pot meal planning but in terms of having to braise the meat first, determining how much liquid to add and timing, it can simply get a little overwhelming.
When my Grandma Barbra shared with me this recipe several years ago, I knew I had to try it. It’s super easy and beyond flavorful. The only drawback from it, is that you first must marinate the meat for at least 6 hours. I always marinate mine overnight in the refrigerator. The Italian dressing is all the herbs and spices you need with this recipe, aside from the salt and pepper. Feel free to try your own favorite oil based dressing in place of the Italian though and also experiment with adding canned soda in place of the water. If you try this recipe, whether or not you make any changes or not, I would love to hear your thoughts. Drop me a message or send me an email on my website.
Grandma Barbra’s Slow Cooker Pork Roast
Leftovers can be kept, chilled, for up to 3 days. Reheat as desired.
1 pork roast (between 2-3 pounds)
1 bottle Italian salad dressing
3/4 cup water
2 teaspoons salt
2 teaspoons black pepper
In a shallow baking dish combine the pork roast with the bottle of Italian salad dressing. Cover with aluminum foil and place into the refrigerator overnight – or at least 6 hours.
Line your slow cooker with a plastic slow cooker liner, for easier cleanup, or lightly spray with non-stick cooking spray.
Place pork roast inside carefully along with water. Sprinkle with salt and black pepper.
Cook on high for 4 hours. Turn down and cook on low for 4 additional hours. At the end of the cooking time, shred the pork with two forks.
Serve on hamburger buns with BBQ sauce and pickles if desired.
Ask and Answer: What is your favorite “One Pot Meal” for the spring and summer months? Check out my website and contact me there. I would love to hear and see your recipes!