Serve the braised pork roast with a light gravy.
Braising is a cooking technique that consists of searing the meat and then simmering it in a covered pot. The braising process utilizes a low heat to cook the meat gradually, and enables you to tenderize less-expensive cuts of meat that may be tough. The Reluctant Gourmet recommends using a Crock-Pot, pressure cooker or Dutch oven to braise a pork roast. Prior to braising the pork roast in the crock-pot, season the meat with a few pinches of salt and pepper.
Instructions
1. Pour a few tbsp. of oil into the base of your Crock-Pot. Utilize the controls to heat the Crock-Pot to a medium-high heat. Lower your seasoned pork roast into the heated pot.
2. Rotate the pork roast in the heated oil to brown the outer skin. Pour in some beef broth to deglaze the Crock-Pot and cover the pork roast halfway. Decrease the heat to 350 degrees.
3. Cover the Crock-Pot to begin the simmering process. Allow the pork roast to tenderize for 1 to 6 hours. Remove the pork roast as it finishes cooking.
4. Add a few tbsp. of flour into the Crock-Pot. Stir the flour into the broth to create a gravy for the pork roast. Pour the gravy over the pork roast before serving.
Tags: pork roast, pork roast, flour into
