This dish is a favorite in my house, perfect for those cold chilly nights and super easy to make! The meat cooks and simmers all day and then right before you eat make a delicious Cilantro lime gravy to place over the top made from the juices in your Crock-Pot. This is such an easy, delicious recipe.
Ingredients for Pork Roast
Note: I will usually buy the largest roast I can find to make sure to have enough for more than one meal, plus you can save the leftovers for an awesome stew
1 5-6 Lb. Pork Loin Roast
3 – 4 large Russet Potatoes or 5 – 6 Red potatoes, cut into large chunks
15-20 baby carrots (cut in half) or 3 regular sticks (peeled and chopped)
2 48 oz boxes of Swanson’s Chicken broth (I use the 33% less sodium)
Ingredients for Gravy (Not required but completes the roast!):
5 Tablespoons of flour
1 ½ Cups of milk or heavy whipping cream
8 – 10 ladles of pork roast juice that has been simmering all day, straight out of the Crock-Pot
1-2 Tablespoons of Lime juice*
1 Tablespoons fresh Cilantro *
2 Teaspoons Cumin*
Prepare your roast
Preparation time: 15 Minutes
Get your Crock-Pot ready! Plug it in and turn it on to high
Place the meat into the bottom of the Crock-Pot and sprinkle salt and pepper all over the top
Pour in your chicken broth (avoid pouring directly over the top of the roast so you don’t rinse off your salt and pepper)
While the Crock-Pot is starting to heat up, open the cans of corn and green beans, pour those into the Crock-Pot.
Slice your potatoes, celery, carrots and anything else you are adding in. Place them into the Crock-Pot around the sides of the roast.
Prepare your gravy – 20 minutes prior to serving
Preparation time: 20 Minutes
First, scoop 8-10 ladle-fulls of broth out of the Crock-Pot into a large skillet and turn stove on to med-high (7 or 8) heat to keep it boiling.
Scoop the flour into a mason jar and pour the milk or heavy whipping cream in. Close the lid tight and shake very well for a couple of minutes. (Don’t want the cream to be lumpy).
When mixing in the cream to the boiling broth, make sure you pour slowly and stir at the same time. If you don’t, your gravy will become irreversibly lumpy. I use a potato masher as it has a nice big flat surface that also will not scratch up my skillet.
Add the lime juice, cilantro and cumin and stir frequently until the gravy is thick. Make sure to taste along the way so you can add any flavors to enhance the taste.
Order of operations:
- Set up your Crock-Pot
- Place meat and broth in Crock-Pot
- Cut up vegetables and place in Crock-Pot
Order of Operations (2o minutes prior to eating)
- Ladle out boiling broth from Crock-pot into large skillet on medium-high heat
- Mix the flour and milk or cream in mason jar, shake vigorously to mix well
- Slowly pour into skillet stirring constantly bring back to boiling
- Stir frequently and make sure you are getting the bottom of the pan, add seasoning
- When the gravy is thick enough to your liking, shred up the roast and serve
Important notes for you:
* Optional – these are add-ins and they are optional. I have found they enhance the flavor. If you don’t like one or any of the ingredients with the *, you do not need to add. It is your creative design, so you decide what to add!
You can modify the vegetables to whatever you like in your pork roast. Add onions, garlic, zucchini, pineapple: be creative!
I would not recommend using yellow potatoes as they get pretty mushy when simmered all day.
Broth: There are many choices for the broth lower sodium, 99% fat free or regular. Use whichever broth you feel fits your family the best.
Seasoning: I don’t add seasoning to ours because we like the natural flavors of the pork and the vegetables cooked together all day. I have in the past used Oregano, Salt, Pepper, Basil…different variations but we always go back to the unseasoned because we like it the best.