Crock Pot Pork Roast | Slow Cooker Pork

Would you like a 6 quart slow cooker, but have been put off by their weight? Or are you more concerned they might be expensive? 

I found a light weight, yet durable stainless slow cooker, at a great price, that has some additional features that you might also think are useful.

• The stainless steel slow cooker pot, or vessel, comes off the heating/serving base and can be used directly on your stove top to brown the meat and vegetables.
• Once the meal is cooked and served, allow the vessel and lid to cool then place in the fridge or freezer. You can reheat the vessel on the base again or place in a moderate oven. (Please refer to the instructions before using in oven.)
• The reason this item is called Versatility, is due to the variety of ways it can be used. With the highly polished stainless steel cooking vessel on the base - it's a slow cooker. The heating bases doubles as a mini griddle. It's perfect for grilling a burger, eggs, toasted cheese sandwiches and more. One of the Slow Cooker Reviews I read, said she cooks soup all day in the stainless slow cooker vessel and then when she gets home, uses the already heated base to make corn fritters (or you could heat rolls, or make toasted sandwiches) to have with the soup. What a brilliant idea!
• This low maintenance, dishwasher, fridge, oven and freeze safe pot is made of stainless steel with premium non stick interior, with a 275-Watt cooker base comes with adjustable temperature control with griddle setting. To learn more about this versatile West Bend Slow Cooker follow the link.

Crock Pot Pork Roast | Slow Cooker Pork | Herb Pork Roast

This recipe is one of the West Bend Slow Cooker Recipes from the instruction manual. I use this method of inserting garlic into a roast when I roast lamb and beef too - it imparts are wonderful flavor!
Cook on low for 7-9 hours, or high for 4-5 hours

Serves  8
1 tsp Salt
1 tsp Thyme
½ tsp Sage
½ tsp Ground cloves
1 tsp Grated lemon peel
4-5 Lbs Pork roast, boneless or bone-in
4 Large cloves garlic, quartered
2 Tbsp Water, optional
2 Tbsp Cornstarch, optional
In small bowl combine salt, thyme, sage, cloves and lemon peel. Rub into pork roast. Cut 16 small pockets into roast and insert garlic pieces.
Place roast in cooking pot. Cover and cook at LO (#3) for 7 to 9 hours or at HI (#5) for 4 to 5 hours. Insert meat thermometer into roast to ensure internal temperature is 170°F/77°C or higher before serving. Allow roast to stand 10-15 minutes before carving. Remove garlic pieces. Juices may be thickened for gravy, if desired. Dissolve 2 tablespoons cornstarch in 2 tablespoons water. Stir slowly into juices until thickened at HI (#5). Makes 8 servings.

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