{"id":2723,"date":"2013-10-01T07:17:22","date_gmt":"2013-10-01T11:17:22","guid":{"rendered":"https:\/\/www.nicolevanputten.com\/?p=2723"},"modified":"2013-10-01T07:17:22","modified_gmt":"2013-10-01T11:17:22","slug":"slow-cooker-pork-roast","status":"publish","type":"post","link":"https:\/\/www.nicolevanputten.com\/2013\/10\/01\/slow-cooker-pork-roast\/","title":{"rendered":"Slow Cooker Pork Roast"},"content":{"rendered":"<p>When Mr. MVP is busy with work or when I&#8217;m not feeling well our grill gets a vacation and our slow cooker starts earning its keep. Last week we had FODMAP friendly <a title=\"FODMAP Friendly Beef Stew\" href=\"https:\/\/www.nicolevanputten.com\/2013\/09\/26\/beef-stew-fit-fodmap\/\">beef stew<\/a>, 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&#8217;s just Team VP, but I&#8217;ll share the recipe with you because I know Grandma would approve.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/slowcooker.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2664\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/slowcooker-1024x507.jpg\" width=\"625\" height=\"309\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/slowcooker-1024x507.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/slowcooker-300x148.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/slowcooker-624x309.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/slowcooker.jpg 1280w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>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:<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices1.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2729\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices1-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices1-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices1-300x199.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices1-624x415.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices1.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<ul>\n<li>3 to 5 pound Boston butt roast (pork shoulder roast) with the bone in<\/li>\n<li>2 teaspoons kosher salt<\/li>\n<li>1\/2 teaspoon pepper<\/li>\n<li>1 teaspoon ground coriander<\/li>\n<li>1 teaspoon thyme<\/li>\n<li>28 ounce can preservative free whole tomatoes<\/li>\n<li>1\/2 cup broth &#8211; vegetable or chicken<\/li>\n<\/ul>\n<p>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.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2726\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>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.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2734\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>I appreciate it&#8217;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&#8217;t touch everything in your kitchen unless you&#8217;ve washed your hands first.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-finish.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2733\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-finish-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-finish-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-finish-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-finish-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/trim-finish.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>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.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/tomatoes.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2732\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/tomatoes-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/tomatoes-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/tomatoes-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/tomatoes-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/tomatoes.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>Now, it&#8217;s time to add your broth. Just a 1\/2 cup will do.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/stock.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2730\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/stock-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/stock-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/stock-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/stock-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/stock.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>Don&#8217;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&#8217;ll wait here.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices-complete.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2728\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices-complete-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices-complete-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices-complete-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices-complete-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/spices-complete.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>With your clean hands grab your spices and cover the top of your roast.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-in.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2725\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-in-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-in-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-in-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-in-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/meat-in.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a><\/p>\n<p>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!<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/ten-hours.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2731\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/ten-hours-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/ten-hours-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/ten-hours-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/ten-hours-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/ten-hours.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a>At the end of the day when Mr. MVP is starving and you simply can&#8217;t handle waiting any longer your roast should be finished. If it&#8217;s not, simply turn up the heat to high and wait another 30 minutes.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/let-it-cool.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2724\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/let-it-cool-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/let-it-cool-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/let-it-cool-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/let-it-cool-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/let-it-cool.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a>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&#8217;s a dirty job, but somebody has to do it.\u00a0We usually do not eat the tomatoes, but I am sure they would make a delicious broth with mashed potatoes.<\/p>\n<p><a href=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/processed.jpg\"><img decoding=\"async\" class=\"aligncenter size-large wp-image-2727\" alt=\"\" src=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/processed-1024x682.jpg\" width=\"625\" height=\"416\" srcset=\"https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/processed-1024x682.jpg 1024w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/processed-300x200.jpg 300w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/processed-624x416.jpg 624w, https:\/\/www.nicolevanputten.com\/wp-content\/uploads\/2013\/09\/processed.jpg 1920w\" sizes=\"(max-width: 625px) 100vw, 625px\" \/><\/a>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.<\/p>\n<div class=\"70e9ce7408c9a4031ee0941e5a507221\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<!-- nicolevanputten.com - horizontal responsive -->\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block\"\r\n     data-ad-client=\"ca-pub-3397852750330207\"\r\n     data-ad-slot=\"3560968342\"\r\n     data-ad-format=\"auto\"\r\n     data-full-width-responsive=\"true\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n<\/div>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>When Mr. MVP is busy with work or when I&#8217;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&#8217;s just Team VP, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,2,1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slow Cooker Pork Roast - Nicole VanPutten<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nicolevanputten.com\/2013\/10\/01\/slow-cooker-pork-roast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slow Cooker Pork Roast - Nicole VanPutten\" \/>\n<meta property=\"og:description\" content=\"When Mr. MVP is busy with work or when I&#8217;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. 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