A frozen pork roast can turn out to be a delectable main course if the roast is cooked all day in a slow cooker. Because prep time is minimal, it is a dish you can start before leaving for work and have it fully cooked by the time you get home. Add a few steamed vegetables and you will have a full meal on the table with very little effort.
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Things you need
- Slow cooker
- Pork roast
- Meat thermometer
Remove all packaging from the frozen pork roast and set the roast, fat side down, in the slow cooker.
Pour approximately 1 inch of water into the bottom of the slow cooker.
Sprinkle the top of the pork roast with the seasonings of your choice. Salt, pepper, basil and rosemary are all good choices, as is pouring a small jar of barbecue sauce over the roast.
Put the lid on the cooker and turn the slow cooker to high.
Let the roast cook for 7 to 8 hours. Do not lift the lid, as this will extend the cooking time.
Check for doneness using a meat thermometer. Pork should be cooked to around 82.2 degrees C. If the roast isn't fully done, replace the lid and let it cook for another hour.
Remove the roast from the slow cooker and let it rest, covered with tin foil, for at least 15 minutes before slicing.
Tips and warnings
- If your slow cooker has only one setting, start the roast the just before bedtime the night before the meal.
- To give the roast that browned look of oven roasting, place 2 tablespoons of vegetable oil in a heavy skillet and turn the heat on medium high. Brown the frozen roast in the skillet on all sides. This may take around 5 to 8 minutes per side.