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Pork Roast - The Perfect Crock-Pot Comfort Food

Updated on May 21, 2011
Pork Roast with Mashed Potatoes and Gravy, Salad and Honey Mustard Dressing
Pork Roast with Mashed Potatoes and Gravy, Salad and Honey Mustard Dressing | Source

When I was growing up I had some strange food favorites as a child. Like most adolescents I had my aversion to things like Brussels sprouts and broccoli, but when it came to liver and onions, peas or asparagus I was in my element. However, there was one feast that my whole family could agree on and that was roast pork with heaping helpings of mashed potatoes and gravy. I would always overindulge on this wonderful comfort food, filling my belly until I had to loosen my belt.

Although my mother had a tendency to overcook most foods, pork roast was one of those items that needed to cook slowly until the meat fell apart in luscious strings at the touch of the fork. This was before the days of crock-pots and slow cookers so everything was done on the stovetop under careful scrutiny until it reached perfection. The aroma filled the house for hours as my siblings and I would wait patiently for my father to arrive home from work and we could partake of this much anticipated feast.

Pork roast makes a perfect crop-pot dinner. Started it in the morning and by dinnertime the meat will be tender and ready to serve. With some quick sides you can sit down to a meal that will help you relax and enjoy a quiet evening.  I am partial to mashed potatoes and creamed peas, but most anything will go well with this succulent entre as the centerpiece. 

Whenever I contemplate preparing a pork roast I am always reminded of the Simon & Garfunkel hit “Scarborough Fair” that became popular when it was featured in the 1968 movie “The Graduate”. The chorus wafts through my mind as I add the spices to the pot: Parsley, Sage, Rosemary and Thyme. These savory ingredients form the basis for the cooking broth that later becomes a delicate gravy to bring the meal together. Boston Butt or Pork Shoulder lend themselves well to the slow cooking.


2 - 3 lbs
Boston Butt or Pork Shoulder
1 Whole
1 Whole
1 Stalk
2 each
Bay leaves
2 Cloves
1 Tbsp.
1 tsp.
Fresh Thyme
1 tsp.
1 tsp.
1/4 tsp.
Water to cover


  1. Place onion, carrot, and celery in bottom of crock-pot.
  2. Brown meat in hot skillet to seal in juices
  3. Place meat on top of vegetables.
  4. Add remaining spices
  5. Cover with water
  6. Turn crock-pot to low and cover
  7. Meat should be ready in about 6 – 8 hours
  8. Prepare gravy with stock from crock-pot
  9. Serve with mashed potatoes and vegetables

Honey Mustard Salad Dressing

I have found that a good honey mustard salad dressing adds a nice contrast to this meal. These pungent flavors go well with the savory seasoning of the meat and gravy and provide a nice variation to the dining experience.


1 cup
Prepard Mustard
2 cups
10 oz.
1/3 cup
Brown sugar
1/4 cup
Diced onion
Lemon, juiced
Tabasco to taste


  1. Place all ingredients into blender
  2. Blend until smooth and creamy
  3. Pour into large jar and chill
  4. Serve with salad, chicken tenders, etc.


Pork roast is an easy meal to prepare and a delight to enjoy. With the use of a crock-pot it can be prepared quickly in the morning and ready to eat in the evening. It makes a great after work supper or a wonderful Sunday afternoon feast for the whole family. Best of all, the leftovers are just as marvelous as the original. Bon Appetite!


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    • ColibriPhoto profile image

      ColibriPhoto 6 years ago from Quito, Ecuador

      It was. I always make a recipe before I write about it so that I can do a better job of describing it properly. Then, of course, I have to eat it. "Waste not, want not."

    • orangecountyjill profile image

      orangecountyjill 6 years ago from Orange County, California

      Looks so delicious!

    • ColibriPhoto profile image

      ColibriPhoto 6 years ago from Quito, Ecuador

      Thank you Stephanie, I hope you try it. It is almost impossible to burn anything in a crock-pot unless you allow it to run dry. And the results are great. You can start it up and write for hours while it cooks.

      Food requires all the senses. That is what makes it so enjoyable. So when writing about it I like to touch all the senses as well.

      Try the honey mustard dressing. It doesn't require any cooking and tastes great.

    • StephanieBCrosby profile image

      Stephanie Bradberry 6 years ago from New Jersey

      ColibriPhoto, I have two crock-pots and am afraid to use either. I have all these books of recipes but can never get past the fear of burning down the house with an appliance running for so long or the horrible memory of someone I lived with cooking tripe in the slow cooker about once a week.

      But I will definitely bookmark this recipe for when I get up the courage. I really like the use of the table to visually break down the ingredient, amount and preparation. I also like you use of synesthesia for the song (sound) and smell (wafting).