Slow-Cooker Pork Pot Roast

By á-58

If you cannot find 2 1/2- to 3-pound pork shoulder roasts, you can substitute one 6-pound pork shoulder roast.

Ingredients

• 2 (2 1/2- to 3-pound) boneless pork shoulder roasts , netting removed and tied according to photos at left
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions , chopped
• 6 garlic cloves , minced
• 1 tablespoon tomato paste
• 1/2 cup white wine
• 3 tablespoons Minute Tapioca
• 1 28-ounce can diced tomatoes , drained
• 2 teaspoons minced fresh thyme leaves
• 1 pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces
• 1 pound parsnips , peeled, halved lengthwise, and cut into 2-inch pieces
• 2 teaspoons white wine vinegar

Preparation

Step 1

1. Pat roasts dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker.

2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.

3. Toss carrots, parsnips, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).

4. Transfer roasts to cutting board, tent with foil, and let rest 10 minutes. Remove twine from roasts and cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Stir vinegar into sauce and season with salt and pepper. Serve, passing sauce at table.