Pork has been incredibly cheap at the grocery stores lately so my family has been eating plenty of boneless pork chops, pork roasts, pork loins…. You name it we have eaten it. I am trying a different recipe each and every time we cook it.
I had this huge roast in my freezer and wanted a nice relaxing Sunday meal so I decided to try a slow cooker recipe. I found one on Pinterest (my favorite place to find recipes!) from Taste of Home for a Parmesan Slow Cooker Pork Roast. It had ingredients I had in my pantry and it had cheese in it too. All the things I love in a recipe!
I did not divide the pork roast (as you can see above) and I cooked it in a 6 qt. slow cooker. But other than the picture in the original recipe being much prettier than mine I do have to say the taste was very good. A bit of the sweet and salty interplay in the flavors between the honey and soy sauce. The kids loved the sauce I made from the juice at the bottom of the slow cooker over rice.
I would definitely make this recipe again as it was easy and yummy. Mine fell apart as I unwrapped it but I also cooked it on low for 7 hours as I had a rather large roast. It was still moist and not a bit dry.
- 1 Pork Roast (4-6 lbs.)
- 2/3 cup of grated Parmesan Cheese
- 1/2 cup of honey
- 3 TBSP soy sauce
- 2 TBSP dried basil
- 2 TBSP garlic, minced
- 2 TBSP olive oil
- 2 TBSP corn starch
- 1/4 cup water
- Place roast in bottom of slow cooker.
- In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.
- Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.
- Remove meat to a serving platter; keep warm.
- Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
- Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve over top of roast.