Brown Sugar and Maple Pork Roast - Dump and Go Dinner
8
Servings
12
Ingredients
19
Comments
This slow cooker pork roast has a deep, delicious flavor and creates a rich gravy!
8
Servings
12
Ingredients
19
Comments
Ingredients
- 2 pounds Pork Roast
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Salt
- 2 teaspoons mince Garlic, Cloves
- 4 tablespoons Dijon Mustard
- 2 tablespoons Honey
- 2 tablespoons Brown Sugar
- 1 tablespoon Balsamic Vinegar
- ½ teaspoons Thyme, Dried
- 2 tablespoons Maple Syrup
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Season pork roast with salt and pepper.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Season pork roast with salt and pepper.
- Place pork into slow cooker.
- In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup together.
- Pour over pork in slow cooker.
- Cook on low for 7-9 hours.
- Remove pork to a platter and shred. Cover platter with foil to keep warm.
- Pour remaining juices from the crock pot to a sauce pan.
- Bring to a boil over medium heat.
- In a small bowl, combine cornstarch and cold water. Mix until smooth.
- Whisk in cornstarch mixture gradually into juices and cook for one minute longer until thickened, creating a gravy.
- Pour gravy over individual servings of the pork.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 4 ounces Amount Per Serving
- Calories
- 243
- Total Fat
- 9g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 73mg
- Sodium
- 254mg
- Total Carbohydrates
- 12g
- Fiber
- 0g
- Sugar
- 10g
- Protein
- 24g
- WW Freestyle
- 7
19 Comments
Join the discussionmmm brown sugar and pork! yum!
I have only tried three recipes from your site, but I must say, I am very impressed! I don’t always expect amazing meals from websites since I only trust a few sources and have found many sites and cookbooks to be hit and miss, but I have been extremely impressed with every meal I have tried thus far from your awesome site! I just wanted to say thank you from a new user and keep up the good work! This pork in particular is going to be added to our regular recipes.
Well thank you!
Hi, just wondering which cut of pork I could use , it sounds georgous
We used a roast, you could use a shoulder roast.
Do you think chicken pieces or chicken breasts could be substituted for the pork? Would the cooking times change?
You could certainly sub for chicken, I would cook 4-6 hours. Let us know how it turns out!
how would u serve this?
Angela, if it were me, I would serve it on a bed of steamed or roasted veggies. You could certainly serve it over rice or pasta, as well.
Do you need to defrost in the refrigerator over night for the freezer version? Looks delicious!
Daniela, I would give this one a little more time than just overnight (perhaps the morning before you plan to cook it, you put it in the fridge to thaw), since it is a large piece of meat.
Do you think this would work with a pork tenderloin? Thanks for the help!
A pork tenderloin should work just fine. 🙂
I have something from my meat CSA called a pork cured ham roast. Do you think this will work for that cut? I’m not really sure what to do with them, and I’ve received two of them now. I’m not sure if they are cured hams or not, because all I’ve found on the inter webs is conflicting information. They are frozen already, so I thought I would just make the sauce and freeze it with the roast separately and then thaw them to use later, just seasoning the roast with salt and pepper at that point.
Hi Amy, I think you’re on the right track with this. I agree it is very confusing! Please – write back and let us know how it goes!!! We’re intrigued!! You can’t be the first person to experience this!!
Is it okay to cut the meat in half to separate in two separate bags, and separate the sauce in two separate bags for two meals that serve 4? If so, how long would you defrost and how long would you cook this smaller portion in the crockpot?
Thank you so very much. 🙂
Hi Amy! Yes, It is no problem to divide the meat and sauce between bags. As for cook times, we haven’t tested those. Maybe others will have some ideas for you. As members of Once A Month Meals, one of the great benefits is that our Menu Builder system does all of the work for you! 😉
My pork loin is only .22oz can I put in crock pot frozen with marinade. Maggie
Hi Maggie, we don’t recommend cooking from frozen in the crockpot. Frozen meat takes too long to cook to a safe temperature in the slow cooker. It would be best to let it thaw before cooking or cook the the frozen pork in an Instant Pot which cooks it much quicker.