Easy Pasture-Raised Pork Roast

As we’ve settled into our post-holiday routine, I’ve been experimenting with different crock pot recipes using our pasture-raised pork. Even though the farm and our lives are relatively calm and orderly now - spring is coming soon with the arrival of meat chicks, t-ball, and who knows what else! Suffice it to say, I need dinners that practically cook themselves, and I’m excited to share this pasture-raised pork roast recipe with you!

Easy Crock Pot Pork Roast

1 thawed pork roast (~2.5 lbs)

1 c. bone broth (or chicken broth)

3 cloves garlic, pressed

2-3 tbs tangy hot sauce (here’s my go-to for this recipe)

1 cinnamon stick

Salt and pepper to taste

Note – I am not paid for any links to other products, and all I get if you purchase them is bragging rights for introducing you to something yummy. I recommend them purely out of the goodness of my heart. But if you know someone at Humble House, send them my way ;-)

Place the thawed pork roast in a crock pot. In a small saucepan, bring your bone broth to a boil (if you’re using pre-made chicken broth, there’s no need to heat it first). After it boils, turn off the heat and add the pressed garlic, hot sauce, cinnamon stick, and the salt and pepper. Mix and then pour over the pork roast in the crock pot. Cook on low for 6-8 hours, or until the meat is cooked through and pulls apart easily with a fork.

That’s it! The cinnamon stick adds a warm, subtle flavor that makes this roast special.

Serving suggestions

-       Serve with your favorite traditional sides

-       Shred the pork and serve over a generous helping of salad greens, and top with queso fresco or feta, avocado slices, and a light dressing

-       Shred the pork and serve bowl style with steamed rice and sautéed onions, peppers, and zucchini. Use the same hot sauce you cooked with if you want more heat!

-       With the leftovers – reheat and crisp the meat in a skillet and serve with eggs and cheese for breakfast tacos (my current favorite breakfast)