A few weeks ago we had my parents and my brother’s family over for supper to celebrate my mom’s birthday. My husband (Who is my grocery shopper.) had found some pork shoulder roasts on sale, so we decided to have that as our meat.
I wasn’t sure how I would cook the meat, but ended up using my crockpot. Here is what I did.
Crockpot Pork Roast
Pork Shoulder Roast
Minced Garlic
Chopped Onions
Apple Juice
Cornstarch
Water
Salt & Pepper (if desired)
I am first going to say that this is not a recipe with exact measurements. I will just explain what I did to make a delicious pork roast with gravy.
The night before I divided up the pork into two crockpots. I smothered the meat with minced garlic and chopped onion. I added about 1 cup of apple juice to each crockpot. Then, I turned the crockpots on low overnight for about 10 hours.
In the morning, I let the meat cool and then separated any fat and discarded it. The meat could have then been made into pork barbeque, but I decided to make a gravy for it.
I took all of the juice/broth that was in the crockpots and strained it. Then I put it into a pan and let it come to a boil. (At this point I could have added some salt and pepper to the broth, but I didn’t think it was necessary for our gravy.) In a separate boil I took a few tablespoons of cornstarch and added a small amount of water to it. I added the cornstarch mixture to the broth and brought it to a boil. The cornstarch allowed the broth to thicken and turn into gravy.
I poured the gravy over the meat and it was ready to serve. I ended up putting it into a large baking dish and reheating it in the oven right before my family arrived. However, I could have put the meat and gravy back into a crockpot to keep warm.
Now, here is our menu plan for this week.
