Slow Cooker Garlic Pork Roast

I’m almost ashamed to even call this a recipe. It’s so easy, with two ingredients. I bet many of you will just pass it by, thinking it can’t taste good in it’s simplicity. Well, my four kids would probably wrestle you to the ground and give you noogies if they heard you. It is one recipe that pleases every.single.kid of mine. This is one of my week-long recipes. From that, I mean that I use the leftovers once or twice during the week in various recipes. I will buy a pork roast, of any kind, when it’s on sale, make this roast in the slow cooker, serve it for dinner with potatoes and steamed green veggies. The leftovers, I’ll shred and use it in Shepherd’s Pie or add some green chilis to it and make burritos with Homemade “Refried” Beans. If it’s a big enough roast, I’ll make all three in one week. What’s better than having half of your dinners planned and prepped in one shot?

SLOW COOKER GARLIC PORK ROAST

Pork Roast, any type, any size, as long as it fits in your slow cooker
5-6 cloves of garlic

Remove the husks from the garlic cloves. Place the roast in your slow cooker. Add the garlic cloves. Put on the lid. Turn the slow cooker on. Wipe the sweat from your forehead from working so hard. Cook on high 3-6 hours, or low 5+ hours. The time will vary depending on your slow cooker and the size and cut of your roast. I tend to stick it in first thing in the morning, turn it on low and let it cook all day. It’s difficult to over cook this. It is done when you cut into the center and the liquid that comes out is clear, not pink. Pork has a pinkish hue, so don’t go by color. You can also check temperature with a meat thermometer. It should be 145-160 degrees when it’s fully cooked. If you are cooking a very large cut, you can cut it into smaller hunks part way into cooking to speed up the process.

revised: one reader had a 2 pound roast and it was overcooked at 5 hours on low. Ideally, a large roast (3 pounds and up) will cook for the time posted above. Also, if you are using a tenderloin roast, they tend to overcook easier. If you are cooking a smaller roast, definitely cook on low, but check after 3 hours. Slow Cooker cooking is not an exact science, every cooker cooks differently and exery cut of meat will vary as well. This involves some flexibility the first few times you use a recipe.

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