Does your slow cooker get cobwebs on it during summer? Dust that baby off and make this great maple-flavored roast pork!

This delicious roast pork with sweet and white potatoes cooks entirely in the slow cooker.  Yes you can roast in it and it’s the perfect summer appliance!

Your crock pot is a great appliance to use in the summer because it doesn’t heat your kitchen. I’ve also discovered that it can be used for more than the standard stews, soups and pot roast.  I began experimenting with roasting (and yes BAKING) in it, and it works like a charm.  To roast, you do exactly like you do it in a regular oven–resist the urge to add any liquid. Cook on HI, drain off any liquid that accumulates, and you’ve got it.

Roasts right in your slow cooker

A meal such as this roast pork with potatoes is a classic fall meal.  But I wanted to enjoy this in the summer–there comes a point where BBQ and everything that goes with it becomes tiresome and you want some comfort food.

I actually made this for my neighbor who recently had knee surgery and is still in the rehab facility. She and her hubby often eat together there and “guests” have facilities not available to them in a regular hospital–like kitchenettes and microwaves–so they can have a hearty feast on this with a break from “hospital” food.  My neighbor’s hubby is Canadian so ANYTHING with maple in it, he loves, so this is sure to be a hit.

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Slow Cooker Maple Roasted Pork with Potatoes

Does your slow cooker get cobwebs on it during summer? Dust that baby off and make this great maple-flavored roast pork!

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Course: Pork, Slow Cooker

Cuisine: American

Keyword: pork,, slow cooker recipes

Servings: 4

Calories: 489kcal

Author: Judith Hannemann

Ingredients

• 2 lbs country-style pork ribs boneless preferred
• 3 large white potatoes peeled & cut in chunks
• 1 large sweet potato peeled & cut in chunks
• 1/2 cup maple syrup
• 1 recipe Alternate Rub for short ribs*
• *Taste of Inspirations® Maple & Sage rub may be substituted. It is available in Hannaford supermarkets it's a house brand

Instructions

• Cut pork into serving-sized portions. Rub with about 1/2 of the prepared seasoned rub. Place in a single layer in the bottom of the slow cooker.
• Top with the potatoes and sprinkle about 2 tbs of the rub over the potatoes. Cover and set cooker to HI. After about 2 hours, remove any accumulated fat/juice/liquid. Return meat and potatoes to cooker and continue cooking on HI for 1 1/2-2 hours.
• Drizzle maple syrup over the pork and potatoes. Cook for an additional 30 minutes.

Nutrition

Serving: 1person | Calories: 489kcal | Carbohydrates: 50g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 127mg | Potassium: 1195mg | Fiber: 4g | Sugar: 25g | Vitamin A: 4611IU | Vitamin C: 15mg | Calcium: 124mg | Iron: 6mg

Slow Cooker Maple Roasted Pork with Potatoes

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Cherry Glazed Country Ribs (served with fruited quinoa)

Did I ever mention my love for pork?  Many times?  Here it is again.  I love the stuff.  Roasted, grilled, any which way and especially with fruit, cherries in particular.  In honor of February being National Cherry Month, here’s my entry.  Wonderfully glazed with a cherry/orange/balsamic combo.

Recently, my store had country-style ribs on special.  I’m not sure if these are called the same thing in every part of the US, and I know cuts we have here have different names abroad, but described, “country-style ribs” are really just very thick rib chops with part of the fatty outer end hacked off.  They are from the rib-end of the loin.  They look to me like thick rib chops where part was sheared off diagonally down.

You can probably substitute belly ribs or even baby back ribs for this dish too.

Two amazing flavors

Recently, I’ve become a huge fan of quinoa as well.  The quinoa in this recipe is fragrant with orange, dried fruit (mainly dried cherries) and toasted almonds.  If you want to substitute cous cous for the quinoa, go ahead. It’d work as well, maybe even better!  But since I have tons of quinoa, that’s what I’m doing here.

I’m on a recipe development roll.  So far everything has been successful and no disasters.  Maybe soon and I’ll post that too for laughs!

Cherry Glazed Country Ribs
(with fruited quinoa)

• 4 lbs country-style pork ribs
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/8 tsp summer savory (substitute thyme if you don’t have savory)
• 1/4 cup brown sugar
• 
  
• 1/2 cup cherry preserves
• 1 tsp orange zest
• 2 tsp balsamic vinegar
• 
  
• 1 cup uncooked quinoa
• 1 tsp orange zest
• 1 cup orange juice
• 1 cup water
• 1/2 cup dried cherries
• 1/2 cup toasted almonds

Prepare dry rub by mixing together the salt, pepper, garlic powder, savory and brown sugar.  Sprinkle over ribs and rub in.  Place ribs in a zipper-seal bag and refrigerate overnight.


Preheat oven to 325 degrees.  Place ribs on a rack and roast at 325 for 1 hour.  


While ribs are baking, prepare glaze by mixing together the cherry preserves, orange zest and the balsamic vinegar.


In the last 10 minutes of roasting, brush ribs with part of the glaze, reserving some glaze to coat before serving.


Prepare quinoa as directed on package (I use a rice cooker), except in place of the water, use 1 cup water and 1 cup orange juice.  When quinoa has absorbed all liquid, add the dried cherries.  Reserve 2 tbs. of the toasted almonds for garnish and add the rest to the quinoa.  Stir.


Remove quinoa to serving platter.  Brush ribs with more glaze and place on top of the quinoa.  Sprinkle with reserved almonds.


Serves 4

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