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Bake meat in a slow cooker

Slow-Cooker Roast Pork

Juicy, fragrant, delicious pork made right in the slow cooker! Cooked this way, the meat comes out incredibly tender, moist, and aromatic. Arrange the pork with fresh vegetables for a standout main course on a holiday table — or slice it thin once it's cold and layer it onto bread for terrific sandwiches. Enjoy!

Angel

Recipe author

Composition / ingredients

Servings:

Pork (I used a boneless cut)

1.5

Mustard (dry mustard seed)

Turmeric

Pepper

0.5

Khmeli-suneli

Garlic powder

Ground coriander

0.5

Paprika (sweet ground paprika)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 16 g

Fats 55 % 21 g

Carbohydrates 3 % 1 g

255 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. It's a good idea to rinse the pork and pat it dry with paper towels. If there's a spice you don't care for or are allergic to, just leave it out of the rub.
Step 2:

Combine all the spices and salt and mix them together well.
Step 3:

Rub the rinsed, dried pork all over with the spice mixture. We're not studding this roast with garlic — we're simply going to marinate it really well. Set the rubbed meat on a plate, cover it with plastic wrap, and refrigerate to marinate for at least 2–3 hours. I let mine go overnight.
Step 4:

Place the marinated pork in an oven bag and seal the ends with the clips provided. Poke a few holes in the top of the bag with a toothpick so steam can escape and the bag doesn't balloon up. Set the meat in the slow cooker insert and select the Bake setting. I ran it for 1 hour 30 minutes — adjust the time to your own machine's wattage (mine is 860 W).
Step 5:

After 1.5 hours, very carefully (watch out for the steam!) cut open the bag and flip the roast over so the side that was on the bottom is now on top. That way the whole piece browns to a nice color. Run the Bake setting for another 15 minutes. That was enough for me — go by your own appliance.
Step 6:

And here's our finished pork — wonderfully fragrant, juicy, and delicious!
Step 7:

Transfer the meat to a plate. Serve it hot with mashed potatoes, pasta, or a grain. It's wonderful with fresh vegetables, and cold it makes a perfect sandwich filling.
Step 8:

A roast like this will be the star of any holiday table! Enjoy!

If your pork has a little fat on top, don't trim it off — it makes the meat even juicier! You can cook any meat this way; just adjust the time. Chicken, for instance, will need less time to bake. Experiment and enjoy!