With only five ingredients, this tender pot roast from The Roasted Root requires only 10 minutes of active prep. After that, the slow cooker works its magic. Beyond convenience, slow cooking increases the bioavailability of your meat, so you’ll maximize the pork’s excellent source of thiamin, zinc, vitamin B12, vitamin B6, niacin, phosphorus and iron.
- 2 pounds (907g) boneless pork loin roast
- 2 teaspoons (10ml) kosher salt
- 4 large cloves garlic, minced
- 1 1/2 cups (360ml) boiling water
- 2 tablespoons (30ml) Coco Chai Loose Leaf Tea
- 1 cup (240ml) unsweetened apple cider
- Salt, to taste
Sprinkle the pork roast with the kosher salt on all sides, and gently pat the minced garlic onto the meat.
Add 1 1/2 cups of boiling water to a mug and add the loose leaf chai. Allow tea to steep for 8 minutes before adding it to your crock pot along with the apple cider.
Place the pork roast in the crock pot on top of the liquid and set your crock pot on low. Cook for 6 hours, spooning liquid onto the meat periodically.
Remove roast from crock pot, cut off the netting and place the meat on a cutting board.
Using two forks, shred the meat and place it back in the crock pot with the juices for another 10 minutes.
Serves: 4 | Serving Size: 1/2 pound of pork loin
Per serving: Calories: 475; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 377mg; Carbohydrate: 44g; Dietary Fiber: 3g; Sugar: 5g; Protein: 58g
Julia Mueller writes the food blog The Roasted Root and is the author of “Delicious Probiotic Drinks” and “Let Them Eat Kale!” Having grown up in Lake Tahoe, Julia loves to snowboard, mountain bike and hike. She enjoys developing recipes that are nutrient-dense, easy to prepare and approachable to make any night of the week. You can connect with her on Twitter, Facebook, Instagram and Pinterest.
Photo courtesy of Julia Mueller. Original recipe published on The Roasted Root.