When Mr. MVP is busy with work or when I’m not feeling well our grill gets a vacation and our slow cooker starts earning its keep. Last week we had FODMAP friendly beef stew, which was delicious, so this week I decided to switch up an old recipe that we love to make it FODMAP free, pork roast. Last year I would make a pork roast in the slow cooker and then mash a small potato with a five tablespoons of butter and then ride my trike next door and feed my Grandma dinner. This year it’s just Team VP, but I’ll share the recipe with you because I know Grandma would approve.
You will need a slow cooker for this recipe and I recommend, once again, that you use a slow cooker liner because they make the clean up a whole lot easier. The liners are not mandatory, but they are helpful. You will also need the following:
- 3 to 5 pound Boston butt roast (pork shoulder roast) with the bone in
- 2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon ground coriander
- 1 teaspoon thyme
- 28 ounce can preservative free whole tomatoes
- 1/2 cup broth – vegetable or chicken
This roast takes about ten hours on low or 6 hours on high depending on the size. You can also add some fresh garlic and onions if you are not a FODMAPer.
The first time I made this roast I was a little baffled at what I was supposed to do with this gigantic piece of meat. Some people say to brown it, some say to season the whole thing, some say to trim it and some say to do nothing. After quite a bit of experimenting I discovered that trimming the fat from the bottom works best for me. Simply take a really sharp knife and trim off the excess.
I appreciate it’s not the most appetizing task early in the morning, but trust me, you will be glad you did it at dinner time. While you are trimming make sure not to trim any meat away. Also remember, you are cutting raw meat, so don’t touch everything in your kitchen unless you’ve washed your hands first.
Once the fat on the bottom is off you are ready. Throw the fat away and wash your hands. Get out your tomatoes, and put them in the bottom of the slow cooker. I used Bella Terra organic tomatoes because they are preservative free. They also taste amazing.
Now, it’s time to add your broth. Just a 1/2 cup will do.
Don’t worry about mixing, this recipe is really simple. Next take your roast and put it on top of the tomatoes. Now, go wash your hands. I’ll wait here.
With your clean hands grab your spices and cover the top of your roast.
Your roast is ready. Put your lid on and set your slow cooker for ten hours on low or six hours on high. No peeking!
At the end of the day when Mr. MVP is starving and you simply can’t handle waiting any longer your roast should be finished. If it’s not, simply turn up the heat to high and wait another 30 minutes.
I take our roast out and let it cool for about ten or fifteen minutes and then because this pork will feed Team VP dinner for an entire week I process the meat. It’s a dirty job, but somebody has to do it. We usually do not eat the tomatoes, but I am sure they would make a delicious broth with mashed potatoes.
The processed pork will stay in a sealed glass bowl for five days in the fridge. Mr. MVP loves his pork with rice and avocado, I love mine on a rice tortilla and Grandma Dee, well, I just think she loved me.