Crock Pot Pork Roast with Mushrooms and Polenta
Experience the magic of slow cooking with this delightful Crock Pot Pork Roast, where succulent pork meets a savory blend of soy sauce, broth, honey, and garlic. As it simmers throughout the day, the flavors meld beautifully, resulting in a dish that is irresistibly tender and bursting with flavor, perfect for a comforting dinner.
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Ingredients
- Olive oil spray
- 2 pounds lean boneless pork sirloin roast
- ¼ cup soy sauce
- 1 cup low sodium chicken broth
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 4 cloves garlic
- 8 ounces sliced mushrooms
- 4 ½ cups water
- 1 teaspoon kosher salt
- 1 ½ cups stone-ground polenta
- Chopped parsley
Equipment Needed
- Slow Cooker
Instructions
- 1
Begin by warming a large skillet over medium-high heat. Lightly coat the surface with cooking spray and sear the pork until it is browned on all sides, which should take approximately 7 to 8 minutes.
- 2
In the crock pot, combine the broth, soy sauce, vinegar, honey, and minced garlic. Mix everything together thoroughly. Place the browned pork into the mixture and set the slow cooker to cook on low for 8 hours.
- 3
About 30 minutes before the cooking time is complete, remove the pork from the crock pot and let it rest for at least 10 minutes. Add the mushrooms to the pot, cover it, and continue cooking on low for the remaining half hour.
- 4
At the same time, prepare the polenta.
- 5
In a medium saucepan, bring water and salt to a rolling boil. Gradually whisk in the polenta, then lower the heat. Allow it to simmer for around 5 minutes, stirring occasionally, until the liquid is absorbed and the polenta reaches a creamy consistency. Remove from heat, cover, and let it sit for 1 to 2 minutes.
- 6
While the polenta cooks, shred the pork using two forks. Once the timer goes off, add the shredded pork back into the crock pot and stir to combine everything well.
- 7
To serve, place ½ cup of polenta on each plate, then top with the pork and mushrooms, finishing with a sprinkle of parsley for garnish.
Nutrition Information
Notes & Tips
- Variations
- Make Ahead
- If you want to do this the night before, you can set it all up and leave it refrigerated, then turn it on in the morning.