Ingredients
1½ lb pork shoulder roast, boneless
2 tbsp vegetable oil
3 potatoes, (roughly 15 oz in total), medium, preferably russets, quartered
7½ oz carrots, quartered
5½ oz red onions, quartered
2 garlic cloves, roughly chopped
½ tsp chili powder
½ tsp ground cinnamon
1 tsp dried thyme
½ tbsp garlic powder
1½ tsp coarse salt
1 tsp onion powder
¼ cup brown sugar
½ cup red wine
3 tbsp balsamic vinegar
½ cup chicken broth
1½ tbsp cornstarch
cooking juices, from the crock pot
salt and ground black pepper, to taste
½ lb vegetables, cooked
Preparation
In a bowl, combine all the ingredients for the dry rub. Mix until well combined. Then, set aside.
In another bowl, combine the red wine, balsamic vinegar, and chicken broth. Set aside.
Rub the pork shoulder roast with the dry rub. Make sure that every nook and cranny is covered in the rub.
In a deep skillet, heat the vegetable oil over medium to high heat.
Add the pork shoulder and sear for 2 minutes on each side. Set aside.
Place the potatoes, carrots, onions, and garlic on the bottom of the crock pot, followed by the pork on top.
Lastly, pour the red wine mixture around the crockpot.
Cover the crock pot and turn to High. Let cook for around 6 to 8 hours, flipping the pork roast halfway through the cooking time.
Remove the meat and vegetables from the crockpot and wrap them in foil to keep them warm.
Add cornstarch and ¼ cup of the cooking juices. Mix until dissolved.
Transfer the remaining cooking juices into a saucepot, then whisk in the cornstarch slurry once it simmers. Simmer for 5 minutes or until the sauce thickens. Then, season to taste with salt and pepper. Adjust accordingly.
Remove and discard the foil from the pork and vegetables, then portion according to your preference.
Serve with cooked vegetables, and ladle about ½ cup of sauce over the pork. Enjoy!
What’s in Our Pork Roast?
How to Make Crock Pot Pork Roast With Potatoes and Carrots
Frequently Asked Questions
