Sunday, September 4, 2011

Italian Style Roasted Pork Roast in the Crock Pot

    This recipe is adapted from the Wegman's magazine.  You need to prepare this the night before.


1 medium onion  peeled and sliced
2 single serving mandarin orange cups (the snack pack kind)
2 Tbsp of Wegman's Basting Oil or garlic oil or olive oil
1 (4-6 pound) pork roast
3 cloves of minced garlic (divided)
1-1/2 tsp fennel seed (divided)
Salt and pepper to taste
Krakow Night Seasoning from Penzeys -optional*

*Krakow Night Seasoning is a polish sausage seasoning mix that contains  salt, black and white pepper, sugar, coriander, garlic, mustard, marjoram, mace, savory.  I use this in place of salt and pepper. 


  1. The night before: In the bottom of glass baking dish, place onion, mandarin orange cups with juice, and half the minced garlic, and 1 tsp of fennel seed.  Set aside.
  2. In a skillet, pour in the basting oil.  Season all sides of the pork roast with either salt and pepper, or the Krakow Nights Seasoning.  Brown the pork roast on all sides, over medium high heat.  
  3. Place roast on top of the mandarin orange mixture.  Sprinkle on the 1/2 tsp of fennel seed and other half of the minced garlic, rub into the pork roast.  
  4. Cover and place in the refrigerator over night. 
  5. The day of the meal: Place the roast and all the juice and other ingredients into your crock pot.  Set the crock pot on low.  Cook for about 6 to 8 hours on low until done.
  6. Remove from the crock pot and allow it to rest.  Reserve the juices to use as an au jus.  Remember to drain off the fat off the juice. 


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