Slow Cooker Pork Roast Roti De Porc a La Mijoteuse

Transform your dinner table with the rich aromas and comforting flavors of Slow Cooker Pork Roast (Rôti de Porc à la Mijoteuse), a French-inspired dish that's as effortless as it is elegant. This recipe features tender, fall-apart boneless pork shoulder infused with Dijon mustard and seared to golden perfection before being slow-cooked with a medley of vegetables including carrots, celery, and potatoes. Fresh rosemary, thyme, and bay leaves add depth to the savory chicken stock, creating a flavorful broth that can be thickened into a luscious gravy. With minimal prep and hours of hands-off cooking, this hearty pork roast is perfect for cozy family meals or stress-free entertaining. Pair it with crusty bread or a crisp side salad to round out this satisfying, all-in-one dish!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 1.5 kg boneless pork shoulder (or pork loin)
• 2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic cloves, minced
• 1 large yellow onion, sliced
• 3 medium carrots, chopped
• 2 medium celery stalks, chopped
• 600 g small potatoes, halved
• 2 sprigs fresh rosemary sprigs
• 3 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 500 ml chicken stock or broth
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp all-purpose flour (optional, for thickening)

Directions

Step 1

Season the pork shoulder with 1 teaspoon of salt and 1 teaspoon of black pepper. Rub the Dijon mustard evenly over the surface of the pork.

Step 2

Heat a large skillet over medium-high heat and add the olive oil. Sear the pork on all sides until golden brown, about 2-3 minutes per side. Remove the pork and set it aside.

Step 3

In the same skillet, add the sliced onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened and aromatic. Remove from heat.

Step 4

Place the halved potatoes at the bottom of the slow cooker. Layer the sautéed vegetables on top of the potatoes.

Step 5

Nestle the seared pork roast on top of the vegetables. Add the rosemary, thyme, and bay leaves around the pork.

Step 6

Pour the chicken stock over the vegetables and pork, ensuring the liquid reaches about halfway up the roast without covering it entirely.

Step 7

Cover the slow cooker and cook on low heat for 8 hours (or on high heat for 4-5 hours) until the pork is fork-tender and the vegetables are fully cooked.

Step 8

Optional: To thicken the cooking liquid into a gravy, remove 1/2 cup of the liquid and whisk in the all-purpose flour until smooth. Return the mixture to the slow cooker and stir well. Let it cook for an additional 10-15 minutes to thicken.

Step 9

Remove the bay leaves and herb stems before serving. Slice the pork roast and serve with the vegetables and gravy.

Nutrition Facts

Serving size	(3151.2g)

Amount per serving	% Daily Value*
Calories	4777.1

Total Fat 336.6g	0%
Saturated Fat 110.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1050mg	0%
Sodium 8386.8mg	0%
Total Carbohydrate 158.0g	0%
Dietary Fiber 25.0g	0%
Total Sugars 24.0g
Protein 291.6g	0%

Vitamin D 0IU	0%
Calcium 422.4mg	0%
Iron 20.0mg	0%
Potassium 7917.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 24.2%

Carbs: 13.1%