Crock-Pot Garlic Rosemary Pork Roast
Pork roast cooked in the Crock-Pot with onions, garlic and rosemary is tender, juicy and delicious!
Servings: 10 people
Ingredients
- 1 4 pound pork loin roast
- 1 tablespoon olive oil
- 5 whole garlic cloves, peeled
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons dried rosemary
- 1 whole yellow or white onion, peeled and roughly chopped
Instructions
- Add the olive oil to the bottom of a 6 or 7-quart slow cooker, and top with chopped onions
- Place pork roast on top of onions, then add garlic cloves to the top and inside, if the roast is tied
- Season with sea salt, pepper and dried rosemary, then drizzle a little extra olive oil over the top
- Cover and cook for 3 hours on high or 6 hours on low, until roast is tender and internal temperature is 150 to 160 degrees.
- Mash garlic, with a fork, over the roast, then shred or cut roast into smaller pieces, and mix with the juice. If the roast is tied, remove string before shredding
- Turn heat to low, and let simmer until ready to serve
- Season with additional salt and pepper, if needed
Nutrition
Calories: 140kcal | Fat: 1g | Sodium: 232mg | Potassium: 3mg | Vitamin A: 15IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.1mg
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