Slow-Cooker Pork Pot Roast

Name: Slow-Cooker Pork Pot Roast
Yield: Serves 8
Ingredients: 2 , (2 1/2- to 3-pound) boneless pork shoulder roasts, netting removed and tied according to photos at left; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, chopped; 6 , garlic cloves, minced; 1 tablespoon, tomato paste; 1/2 cup, white wine; 3 tablespoons, Minute Tapioca; 1 , 28-ounce can diced tomatoes, drained; 2 teaspoons, minced fresh thyme leaves; 1 pound, carrots, peeled, halved lengthwise, and cut into 2-inch pieces; 1 pound, parsnips, peeled, halved lengthwise, and cut into 2-inch pieces; 2 teaspoons, white wine vinegar

19 comments

Appears in Cook's Country February/March 2008, America's Test Kitchen TV

Beef shoulder is the classic choice for pot roast, but we wondered if pork shoulder could be used as a worthy substitute. It can-but not without some adjustments to the ingredients.

SERVES8

TIME9 to 10 hours on low, or 4 to 5 hours on high

has video

WHY THIS RECIPE WORKS

Beef shoulder is the classic choice for pot roast recipes, but we wondered whether pork shoulder could be used as a worthy substitute. After all, pork shoulder’s fat content and marbling are similar to beef chuck’s, meaning it requires the ...

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