Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes (2024)

Weekly Whisks

  • 30-Minute Dinners That Save a Hectic Day
  • Blackberry Cobbler
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  • Chicken Tetrazzini

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kitchen tested

(13)

0Questions

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Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes (6)
  • Prep 35 min
  • Total 18 hr 35 min
  • Servings 8

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Ready to Make?

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  • Save

  • Shop

  • Share

  • Keep Screen On

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Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

By Betty Crocker Kitchens

Updated Sep 20, 2016

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Ingredients

To Freeze/Slow Cook

  • 3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
  • 2 lb baby red potatoes
  • 3 medium carrots, peeled and roughly chopped (1 cup)
  • 1 large onion, coarsely chopped (1 1/2 cups)
  • 1 bulb garlic, cloves peeled
  • 1 sprig fresh thyme
  • 1/4 cup honey
  • 1 tablespoon salt
  • 1 teaspoon red pepper flakes

To Serve

  • 2 tablespoons chopped fresh thyme leaves

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Steps

  • 1

    Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.

  • 2

    Thaw completely in refrigerator, 12 to 24 hours.

  • 3

    Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.

  • 4

    Shred pork, and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

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Tips from the Betty Crocker Kitchens

  • tip 1

    Like it hot? Double up on the red pepper flakes to add a little zip to your roast.
  • tip 2

    Pick potatoes that are similar in size for even cooking.

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Nutrition

470 Calories, 21g Total Fat, 39g Protein, 33g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
110mg
36%
Sodium
980mg
41%
Potassium
1080mg
31%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
12%
Sugars
12g
Protein
39g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
15%
15%
Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes (2024)

FAQs

Can you slow cook pork the day before? ›

MAKE AHEAD - Brown pork and make sauce up to 1 day ahead, pour into slow cooker then remove insert and refrigerate until ready to cook. If preparing ahead more than 12 hours or so, keep the sauce separate (because it will make the pork sweat). Leftovers - Keep in the fridge for 3 days, or freezer for 3 months.

When can you add potatoes to slow cooker? ›

The potatoes and carrots should only be added during the last 45 minutes of cooking so they don't overcook.

Does pork have to be browned before slow cooking? ›

Preparing the pork

I also recommend browning the meat slightly prior to slow cooking which will help maximise the flavour. However, this is a step that can be left out if you don't have enough time.

Can I sear a pork roast before slow cooking? ›

To ensure the most exceptional flavor, we're browning the pork in a skillet before adding it to the slow cooker (this trick works for my Baked Pork Tenderloin recipe too). It caramelizes beautifully (aka flavor) and creates a yummy sauce that helps keep the meat moist.

Can you cook pork the day before and reheat? ›

You can, however, fully cook it and reheat it. This is a tiny bit tricky with a pork loin, since the optimal temperature for a pork loin is actually somewhat below the temperature that's really safe. You'd want to cook it to at least 140F, a bit more than is really optimal.

Can I prepare a slow cooker the night before? ›

Make-ahead when possible: If your slow cooker has a removable insert, assemble the ingredients the night before and refrigerate the entire insert overnight. It's important to note that starting with cool ingredients may lengthen cooking time (but be sure to keep them out of the temperature danger zone).

Do potatoes go on top or bottom of meat in a crockpot? ›

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

Why won't my potatoes cook in the slow cooker? ›

Insufficient Liquid: If there wasn't enough liquid in the crockpot, it could have caused uneven cooking. Potatoes need to be fully submerged in liquid to cook evenly. Old Potatoes: Very old or stored potatoes can become starchy and may not soften as well during cooking. It's best to use fresh, firm potatoes.

Why is my pork tough after slow cooking? ›

It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

How do you keep pork from drying out in a slow cooker? ›

Cooking a lean roast like pork tenderloin in a slow cooker is tricky because it can quickly turn overcooked and dry. We discovered that nestling two tenderloins side by side, alternating the narrow and thicker ends, helped to insulate the meat and prevented it from overcooking.

Should pulled pork be fat side up or down in a slow cooker? ›

Worgul recommends placing the pork in the slow-cooker fat side up. The fat will render thoroughly during the cooking process and by placing the meat fat side up, it makes it much easier to remove excess fat before serving. "The cooker will be nearly filled with fat and liquid after hours of cooking.

Can you overcook a pork roast in a slow cooker? ›

Can you overcook pork loin roast in a crock pot? It is best to cook this lean cut of meat on low and slow rather than on high. The high setting can cook it too fast and tends to boil it. Pork loin roast can be overcooked and will become dried out, even in the crock pot.

Should I rotate pork in slow cooker? ›

Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

Can you sear pork and then cook it later? ›

Never brown or partially cook pork, then refrigerate and finish cooking later, because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave pork before immediately transferring it to the hot grill to finish cooking.

Can I make pulled pork the day before and reheat? ›

How to Reheat Pulled Pork. Preferably you can reheat this on the smoker but it will also work fine in the oven or even over the stop top or grill. Place the meat into foil pans or even large cast iron skillets like I did. If you have reserved juices then pour that evenly over the top of the pulled pork.

Can I cook pork the night before? ›

We often do it overnight so that we can pull it in the morning. 5 minutes of prep before bed and when you get up in the morning, it is probably done. But you can also do it as an all day roast. We saved some of the crispy, salty fat for use later and then the rest of the pork easily cut/pulled apart.

Can you slow cook meat the day before? ›

If you're going out to work, and everything is a mad dash in the morning, it's easy to prepare ahead. You can prep your ingredients and brown any meat if necessary the night before, put everything into the slow cooker dish, cover it and keep it in the fridge overnight.

Can you reheat slow cooked pork? ›

Use any appliance you have—an air fryer, microwave, grill, or slow cooker—to reheat pulled pork until it's about 165 °F (74 °C). Store the meat and juice separately if you're freezing your leftovers, or together in the fridge. Refrigerated pulled pork lasts 3-5 days while frozen lasts 2-3 months.

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