I didn’t take any pictures of this dish because I really hadn’t intended to write about it. I had a pork roast that absolutely had to be cooked before it went bad. I also had a partial bottle of chardonnay that needed to be used. The result was a remarkably juicy and flavorful pork roast. I didn’t even need to add BBQ sauce.
- 2-3 lb Boston butt roast (pork)
- 1 medium onion, sliced
- Chardonnay
- Salt & pepper to taste
Place the roast in your slow cooker. Fill slow cooker with Chardonnay until there is about 2 inches of liquid. Sprinkle the top of the roast with salt and pepper.
Place onion slices on top of the roast. Cover and cook on low 8-10 hours or until roast is tender. Turn roast over halfway through cooking time.
If you don’t have wine available, you can use chicken or vegetable stock or broth, but you’ll get different flavors.
I was really happy with how this turned out. I’ve had issues in the past with roasts coming out of the slow cooker too dry. I think the amount of liquid and length of cooking plays a big part in the tenderness and dryness of the meat.
These cheaper cuts of meat really need a longer cooking time to break down the connective tissues and make them more tender.
This was also nice because it required very little preparation and I could easily set it and forget it all day. This is a recipe that you could put on in the morning before work and it would be ready to eat when you got home at night.
I know that I recommended turning it half way through, but it isn’t absolutely necessary. The roast makes a good pulled pork sandwich with or without BBQ sauce. It’s also good without a bun. Serve with some steamed vegetables and rice.
Next time I’d like to try to make a sauce out of the liquid left in the cooker. I think I’ll also add some minced garlic just because I like garlic. It certainly doesn’t need it, but I’d like to see what it does to the flavor.
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