If you own a slow cooker, a four-ingredient slow cooker pork roast is as easy as it gets: Place food in the pot and turn it on. Eight hours later, you have an amazing outpouring of pork love. Doubling or halving the recipe is simple too… it shrinks and expands with the poundage of your Boston butt or pork shoulder. Both of these are the recommended pork cuts you should seek out for their fat content (yes, delicious saturated fat, these are books with proof that fat isn’t the enemy).
Imagine walking into your home with the aromas of bacon-tinged, slow cooked goodness greeting you with open arms (and nostrils?). It’s enough to make any crappy day, better. I serve my rich and savory slow cooker pork roast with cauliflower rice but quinoa or brown rice would be super tasty too. Or just eat it straight from the slow cooker. It’s that good — you can’t help going back for seconds and thirds too. Forewarned, you are.
For wine, serve with a California Syrah, red Rhône blend or a heavier Pinot Noir. or, hell, whatever you want. This dish makes friends with plenty of wines.
4 Ingredient Slow Cooker Pork Roast
1 slice of bacon per pound of roast, diced
1 cup of onions per pound of roast, sliced
Boston butt or pork shoulder
2 teaspoons salt
1 Tablespoon apple cider vinegar
1/2 teaspoon smoked paprika per 3 pounds of roast
Fresh chopped herbs, for garnish, if desired
1. Layer onions and then bacon on top of the onions in the bottom of a slow cooker. Sprinkle salt liberally all over the roast. Place pork roast on top of onions.
2. Cook on low 8 hours.
3. In the final 30 minutes, add paprika and mix into the onion/bacon sauce. Add additional salt if needed.