Slow Cooker Parmesan Honey Pork Roast
It's hard to make slow-cooked food look pretty...and this pork seriously fell apart when I tried to take it out of the slow cooker! So don't judge this by its picture.
It's hard to make slow-cooked food look pretty...and this pork seriously fell apart when I tried to take it out of the slow cooker! So don't judge this by its picture.
- Carbohydrate 16.0857027379741 g
- Cholesterol 3.66666667133871 mg
- Fat 2.16227245117111 g
- Fiber 1.04363146405526 g
- Protein 11.7771233743792 g
- Saturated Fat 0.851018508590815 g
- Serving Size 1 1 Serving (121g)
- Sodium 5343.76537155982 mg
- Sugar 15.0420712739188 g
- Trans Fat 0.131707634783806 g
- Calories 123 calories
Step-by-step
- Spray slow cooker with non-stick cooking spray.
- Place roast in slow cooker.
- In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
- Cover and cook on low for 5-6 hours or until a meat thermometer reads 160?.
- Remove meat to a serving platter; keep warm.
- Skim fat from cooking juices; transfer to a small saucepan.
- Bring liquid to a boil.
- Combine cornstarch and water until smooth.
- Gradually stir into pan.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).
Swapping aged balsamic vinegar for the honey alters the sauce profile entirely, shifting the dish from sweet-savory to deeply acidic and cutting through the natural richness of the pork. Loin and shoulder cuts react differently to prolonged moist heat, so utilize a boneless shoulder if you want the meat to yield effortlessly under a fork after six hours on low heat. Ensure the internal temperature registers 160 degrees Fahrenheit before transferring the roast to a warm platter. Fat skimming requires a wide, shallow spoon or a dedicated fat separator pitcher to efficiently clear the surface oil before the liquid goes into the saucepan.
Cornstarch behaves differently than flour when thickening hot liquids because it requires a full boil to activate its starches fully without leaving a chalky residue. Whisk the cold water and cornstarch thoroughly in a small bowl to eliminate lumps before streaming the slurry into the boiling pan juices. Stir continuously for exactly two minutes until the sauce coats the back of a spoon and turns glossy. This reduction step concentrates the garlic, basil, and parmesan flavors into a cohesive glaze rather than a thin broth.
Leftover slices store safely in an airtight container in the refrigerator for up to four days. Reheating shredded portions requires gentle heat with a splash of water or remaining gravy to prevent the lean pork fibers from drying out. Cold leftovers shred easily for sandwiches tossed with extra pan drippings over toasted bread.
