Sunday Pork Roast

Name: Sunday Pork Roast
Ingredients: 1 tablespoon salt; 1 tablespoon fresh thyme, chopped; 1 tablespoon canola oil; 4 each carrots, peeled and cut into 2” sections; 1 tablespoon minced garlic; 2 teaspoons black pepper; 5 pounds boneless pork shoulder; 3 each russet potatoes, peeled and cut into 8 pieces; 4 each ribs celery, cut into 2” sections; 1 medium onion, cut into quarters; 1⁄4 cup cornstarch; 1 1⁄4 cups chicken stock, divided

Shop Ingredients

A little bit of comfort made easy in a slow cooker.

Ingredients

1 tablespoon salt
1 tablespoon fresh thyme, chopped
1 tablespoon canola oil
4 each carrots, peeled and cut into 2” sections
1 tablespoon minced garlic
2 teaspoons black pepper
5 pounds boneless pork shoulder
3 each russet potatoes, peeled and cut into 8 pieces
4 each ribs celery, cut into 2” sections
1 medium onion, cut into quarters
1⁄4 cup cornstarch
1 1⁄4 cups chicken stock, divided

Directions

Step 1
In a small bowl, mix together salt, pepper, garlic and thyme. Rub over outside of pork shoulder.
Step 2
Heat a large skillet over medium-high heat; add oil. Sear pork on all sides until golden brown.
Step 3
Place potatoes, carrots, celery and onions in a 6-8-qt. slow cooker. Add pork and 1 cup broth. Cover and cook on LOW 8-10 hours until pork and vegetables are tender and internal temperature of the pork reaches at least 145°F.
Step 4
Remove pork and vegetables to a serving dish. Turn heat to HIGH. Mix together corn starch and remaining broth; whisk into remaining liquid. Cover and cook 20 minutes to thicken slightly; strain. Serve pork and vegetables with pan sauce. Refrigerate leftovers.