A No-Fuss Crock Pot Recipe for Pork Roast
Pork roast…it can be delicious or it can be dry and drab. The secret to a perfect pork roast is to be sure to season it well and cook it slow and low—that’s why it’s perfectly suited for the crock pot!
I wanted to try something different with my last pork roast so I decided to give it a Caribbean twist. Flavoring it with rum, honey, vinegar and special spices that invoke the islands, this is a recipe sure to liven things up on your dinner table!
Caribbean seasoning blend
This is a simple blend of common spices which is sweet and herbal, not spicy. So you don’t have to be afraid to use it even for those who normally avoid spicy foods. (That said, if you do want to make it hot, add a touch of ground cayenne pepper! It can’t hurt…) Make up a jar of it to keep on hand in your kitchen; it’s great for seasoning chicken or fish before grilling, adding to marinades, or even sprinkling on french fries or vegetable chips for an unexpected burst of flavor!
- 1 tablespoon ground allspice
- 1 teaspoon ground black pepper
- 1/2 tablespoon ground cinnamon
- 1 tablespoon ground cloves
- 1/2 tablespoon ground mace
- 1 tablespoon ground nutmeg
- 1 teaspoon ground thyme
Combine in a small bowl, then store in a small glass jar or plastic cup with a tight-fitting lid.
Caribbean Crock-Pot Pork Roast: The Recipe
- 1 3-4 pound boneless pork roast
- 2 tablespoons Caribbean seasoning, (see side recipe)
- Kosher salt
- Black pepper
- 1 medium onion, diced
- 4 garlic cloves, peeled and smashed
- 1 jalapeno chile, cut in half and deseeded
- 1/2 cup rum, (preferably Jamaican dark or Spiced rum)
- 1/2 cup orange or orange-pineapple juice
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
Your pork roast should already be de-boned, rolled and tied by your butcher. If not, take care of that first step!
Coat the pork roast on all sides with the Caribbean seasoning mix, Kosher salt and fresh ground coarse black pepper.
Heat the olive oil in a large skillet over medium-high heat. Brown the pork roast on all sides to seal in the spices, about 10-12 minutes.
Meanwhile, prepare the crock pot. Place the onion, garlic, and jalapeno at the bottom of the pot.
Remove the browned pork roast from the pan and place on the bed of vegetables.
Turn off the heat on the stove (for safety), then add the rum to the pan. Raise the heat to high until bubbling, to burn off the alcohol and to get up all the good meat “flavor bits” from the bottom of the pan.
Pour the pan drippings into the pan, then add the orange-pineapple juice. Drizzle the balsamic vinegar and honey on top of the roast.
Cover the crock-pot and set on low. Cook for approximately 6 hours, until fork tender.
Take the roast out of the pan and allow to rest on the plate. You can strain the cooking juices and simmer on the stove top until reduced to make a delicious sauce. The meat should be quite fork-tender by now.
Serve the pork roast with sides of your choice: vegetable rice, mashed sweet potatoes, beans, salsa, roti bread…the choice is yours!