Slow Cooked Pork Roast and EASY Peasy Father’s Day Menu
I’ve had a lot of people ask how the gardens are doing (you’re so sweet!). Stay tuned to my next post for an update on those and more goings on at Bountiful!
This is one of my husband’s favorite meals and mine, too! The pork roast is so tender it falls off the bone and I have to spoon it out of the crock pot to put on a plate. It cuts easily with the slightest pressure of a fork and the taste is every bit as good (or better) than you’d expect.
For a full meal, I toss some carrots in with the pork roast, fry up some corn the day before and cook it fully to store in the fridge to reheat right before the meal. Then all I have to do to have supper ready is whip up some mashed potatoes, make some bread, and make the tea! Of course, my dessert was made a day or two ahead of time as well and sits happily in the fridge alongside the corn.
I love making part of my meal ahead of time, especially on the weekends. It’s easy when you have dinner guests or a special meal to plan so you are out of the kitchen and enjoying the time as much as everyone else, all it takes is a little creative meal planning. So today, I’m gonna do that for you. Scroll down on this post for instructions on how to make the pork roast. All of the following recipes are on Southern Plate, complete with tutorials! Just click on the name to be directed to the tutorial.
Plan Ahead Father’s Day Dinner Menu
2-3 Days before: Make Dessert. I prefer a refrigerator cake as these are easy to make ahead of time and only improve as refrigerate. Here are some refrigerator cakes on Southern Plate that are awfully good!
1-2 Days before:Shuck and fry corn. Place finished corn in fridge and just microwave before the meal, or heat in a pot on the stove. You can also make sweet and sour green beans at this time instead of or to go along with the corn.
Day Of Meal: Put Pork Roast and Carrots in Slow cooker, Make bread, Mashed Potatoes, and Tea.
Bread Options:
- Freezer Rolls
- Hoe Cake
- Dixie Cornbread
- Store bought rolls
Serve it up, sit down with your family and enjoy!
For the pork roast, you’ll need: baby carrots (or regular ones, cut up a bit smaller), cream of mushroom soup….
And a pork roast. You can also toss in some potatoes and onions if you like.
This is the kind of roast you need. Don’t make me say or type this name. Just read it. I’m embarassed enough.
Could they not have named it Boston Hind quarters or something?
And you know it KILLED me to pay this price but they didn’t have a smaller one and there wasn’t one on sale.
But I did cut it in half and I’ll get two meals out of it. I’ll show you what I did with the other half soon ~grins~.
Just dump it all in your slow cooker and pour a can of cream of mushroom soup over it! Now is the time to add onions and potatoes if you like.
Cover and cook on low for 7-8 hours or high for 3-4. I like to cook mine about an hour longer than it calls for when I make this roast because I love it extra tender 
.
Ingredients
- 1 Can Cream Of Mushroom Soup
- Carrots, Onions, Potatoes (your preference or all three!)
- Pork Roast
Instructions
- Place roast in slow cooker and add vegetables. Pour cream soup over all. Cook on low for 7-8 hours or high 3-4. Serve!
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Ingredients
- 1 Can Cream Of Mushroom Soup
- Carrots, Onions, Potatoes (your preference or all three!)
- Pork Roast
Instructions
- Place roast in slow cooker and add vegetables. Pour cream soup over all. Cook on low for 7-8 hours or high 3-4. Serve!
P.S. Iced tea is a must. I was on the Darla Shine Show again two weeks ago telling her listeners the secret to great sweet tea! Darla said she had never been able to make good sweet tea but we have that all figured out now!
Thank you so much, Darla,. for having me on your wonderful talk show again! You can listen to an archived show here! I was on the April 11th and June 6th show and SO NERVOUS!! Darla is a sweetheart though! If you happen to have time, please send her a thank you for having me on. I cannot tell you how much I appreciate it!!
TODAY IS A GREAT DAY JUST WAITING TO HAPPEN!
Thank you all for taking the time to share yours with me!
Gratefully,
Christy
Happiness isn’t getting what you want, it’s wanting what you got.
- Dale Carnegie
To submit your quote, please click here and thank you in advance!
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Posted by Christy Jordan
on Jun 17 2009. Filed under Main Course, Quick&Easy.
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I just happen to have a Boston Butt in the freezer so I will be making this. Or I may use the other pork roast in the freezer but this will be served soon!
I may be 1st but I doubt it.
YOU WERE FIRST!!! WEEEEEE
I wish I had some sort of award to give ya. How about a happy dance in your honor?
lol
Thank you again for letting me know about that award!
Gratefully,
Christy
You are most welcome.
I sort of found out by accident. Another food blog I read is nominated and had posted about it and I decided to peruse the nominees to see who all was on there. When I saw Southern Plate I was shocked to see it because you hadn’t posted, then I thought “Well, maybe she doesn’t know” so I voted and posted on your wall immediately.
I’m shocked to see I was first because when I commented yesterday I would have been third when I started but by the time I got finished typing I was in the 20s. Guess that’s what I get for doing it on my phone.
So.. when you cook the Boston “Derrière” Roast… you don’t cover it with water? I have tried to cook various roast in the slow cooker but they just have the weirdest taste to them. Maybe it’s the cut of meat? Are there some types of roast that just don’t do well in the slow cooker? You KNOW I don’t know these things!
CONGRATS on the award! I shall vote everyday (yes, for you) because I want some white barbecue sauce.
Hey Bill!
I never cover or use water when I make a roast in the slow cooker. To make your meat fall apart tender, you need some sort of fat to help break down the connective tissues. Cream soups and gravies are great for this!
As for what types of roast are best, you’ll find that cheaper cuts of meat do really well with slow cooking. Cheaper cuts are usually marbled with fat and, just like the cream soups and gravies, this serves to make a much tender final product when cooked all day using the slow cooking method.
You know I love ya, Bill!!
Gratefully,
Christy
Ok.. I just figured it would burn with no water. I shall try again maam. Thank ya, You da bestest.
I think you need a picture Bill. I’m fond of the one you use for facebook. I crack up every time I see it.
BillGent, if you’re too worried about its burning, you may try adding a splash or two of your left-over coffee from breakfast; we often do that, and it does add another yummy taste!
Thanks for all of your inspiring recipes, Christy!
My meats taste weird in my slow cooker too!! I’ve just about given up on them & the slow cooker. Good to know I’m not the only one.
I voted, and shall vote everyday
this looks SOOOOO yummy. I can’t wait to make it!
Okay, just take a guess at what website I voted for…….c’mon, you can do it, take a wild guess………YEP SOUTHERN PLATE. Did anybody see ALL those delicious looking foods on today’s post alone?!?? How does she do it? Wow, I wanna be “company”, I wanna be “company” ~jumps up/down w/ hand raised~ Congrats Christy! Lov ya.
Congrats Christy! You got my vote!
This is a great post and the food looks sooo yummy!
Hi Christy,
Took a break from painting my ‘yellar’ kitchen to vote for ya.
Hope you win.
Linda
OH I can make Moms roast this way, hers was a beef roast and she used Golden Mushroom soup. Thanks Christy, now I can make that without heating the kitchen up. Once again you are the greatest
I actually found you on the Tastiest Blog yesterday the same way and voted for you then and voted again today. I love my Southern Plate!
I also forgot something. I use this same recipe for my roast, but I also add a packet of the onion soup mix in with the cream of mushroom soup. So good!
Thanks Courtney for the tip, I added Lipton Beefy Onion mix . I also added one can of chicken broth.
Yay, I voted! I have just started using my hidden crock recently. A roast sounds good but hubby is not into them very much. I am drooling thinking of it.
Hi I love your website and all the recipes, my family all know to expect something good when they see me on the computer! I just wanted to ask something probably very silly but I have only recently started to cook meaty meals as most of my family are vegetarians so I’m not always familiar with cooking times ect, also I don’t have a slow cooker- I’m in the UK and don’t know anyone with one so I guess they aren’t so popular here. finally the question I was getting to was how long would you cook this for in a regular oven and what temperature would you suggest?
thanks keep up the good work
Kim
Hey Kim!!
No such thing as silly questions on Southern Plate! I love questions like this because it gives me a chance to clarify things for other people, too. I can guarantee that if you are asking it, many more are wondering it!
This will do just fine in the oven. I would put it all in a casserole and cover it up really well with foil. Make sure it’s a deep or large casserole so it won’t boil over on ya (I just hate cleaning up messes like that! lol) and bake it at 300 for two to three hours. Check it after two, if it’s fine just keep cooking it as the longer cooking time will just make it all the more tender.
That is how I do it when I convert my slow cooker recipes to the oven. I’m sorry I can’t convert it from Fahrenheit for you but I know you’d be a lot better at that than I would!
I have a friend in England who just got a slow cooker. If you like, I can ask him where he got his. They are SO EASY and just a dream to have around. I also have an ebook of my reader’s favorite slow cooker recipes which you get emailed to you free when you subscribe to southern plate by email (there is a tab at the top of the page to do that with if you like!).
Thank you and holler at me if that didn’t answer your question all the way!
Gratefully,
Christy
300F is almost 150C
It’s actually 148.89, but it’s a lot easier setting your oven to 150C!
Hi Christy thanks for your reply, my oven is like a blast furnace ! so I find just over a 100 works for long term cooking. I’ll give it a go.
I have recently subscribed to southernplate, thanks
Kim
Kim, You won’t be sorry! Christy has wonderful stories to go along with her WONDERFUL recipes!! Southernplate is an everyday must read for me =)
Everything sounds good as always!
MMMM!! looks SO good! When do you season the meat? before cooking or after? Love love love ALL your recipes! you have my vote!!
I use this same roast recipe with a little twist. It too is my hubby favorite meal. Try adding a package of onion soup mix and a can of Pepsi or Coke (which ever your preferrence)I know it sounds crazy but you can’t imagine how good it is.
This roast sounds really, really good–not to mention easy! I will definitely be making this recipe soon. I was going to try making it with 98% fat free cream of mushroom soup, but after reading your comment to Bill’s comment about the roast needing some fat to break down the connective tissue, I’ve decided to go full fat. Well, it ought to be good!
Also, I made your chocolate pound cake yesterday,and it was delicious! The frosting set up very nicely, and I did it just like the tutorial said. It looks so beautiful in my cake dome on the countertop:-) Thanks for that recipe as well. Divine
I’ll go vote for your blog now;-)
Oh that is such a good way of cooking a roast! I would never have thought of it before. I will definitely try it, I have a slow cooker myself so I’ll probably try it with beef.
You’re fantastic Christy!
Voted for you – good luck! Kathy
Placed my vote for you also Christy. Good luck! Now I need to go dig a roast out of the freezer to fix for tomorrow! It is always a good day when I can use my Slow-Cooker to help keep the kitchen cooler in the southern heat of summer, and still have a wonderful meal to serve up. This recipe sounds sooooo good! Thanks again.
Hi Christy,
Just like two other posts about slow cookers, my meats always have a “weird” taste to them! I have tried a smoked ham, beef roast and a pork roast and they just had a strange taste to them? I too have given up on my slow cooker!
Hey Christy, longtime lurker (and recipe tester) here.
I noticed that the BlogLuxe site actually has you listed TWICE (Once under Southern Plate and once under Christy Jordan’s Southern Plate). You might want to contact them to combine them so you don’t compete against yourself!
Good luck!
hey christy–
i just made my first, ahem, “roast” like this one over the weekend, and i tell you what, you can do no wrong with this cut! it wasn’t as expensive as yours, but much more than i usually am willing to pay. but it was SOOOOOOO worth it, and i got a couple of meals out of it. go ahead and pay the extra price for any method of prep out there, it is worth every penny!!! and i improvised and carved around the bone and froze the other half, because i just couldn’t enjoy eating it for that much per pound! ; )
happy f-day, to Mr. Christy!
I just got back from voting. Going back after 30 min to use my other email address(free yahoo).
Bill, I do my Boston Butt with just salt and pepper. Turn it fat side up and cover with water. Cook overnight on low. Falls apart. Of course, we use white sauce on ours. I also use the liners, this might help for those who have a bad taste from their cookers.
This is my favorite meal to serve. For Easter, I had 3 crockpots going. I just invested in a new roaster that will hold an 18 lb turkey. Can’t wait for BIG family get together.
Thanks Christy for all the time, effort and LOVE you put into this website for all of us to enjoy!!!!!
Thank ya kindly Miss Sandra. Southern Plate readers really do take care of their own!
I also do pulled pork in the slow cooker…using a little brewed coffee and beef stock. After it’s been shredded I put in back in the crock with homemade bar-b-que sauce for another hour and mmmmm….bar-b-que pork sandwiches. I’ll have to try this version.
You make ur pork roast just like I do!!!
Try the Boston Butt in the slow-cooker with Apple Cider Vinegar and Molasses. I don’t have any measurements. I just grease cooker with oil spray, place butt in with fat on top, pour in the vinegar and molasses. This is soooo good. I remove the butt, chop and add my own bbq sauce. Leftovers freeze well.
Just read your old comment from 2009. It’s imaginative and I may add some coke and onion soup mix. Great reading!
Hi Chirsty~
Longtime lurker here, I love, love, love your website!! Mostly because I went to college in the south and spent weekends at my roommates’ house… Mmmm. Best Cooking Ever. We’d go home for the wekend, get laundry done, get homework done, get advice from her parents (they took me in as one of their own), and had some hilarious conversations about southern cooking. I was raised in Maine, so when they told me we were having hushpuppies with dinner, I was confused… aren’t hushpuppies shoes?? Well, it was quite an education, and I now have a soft-spot for southern cooking as it brings back fond memories of my beloved ‘other family’.
I have some questions for you (or your readers!!) that I thought you might know the answers to:
1. I was wondering about the creamy soup, and if it wouldn’t be healthier to use broth or water, but you’ve answered that one already, thanks! I didn’t know that fat was necessary to make meat more tender, but it certainly makes sense now.
2. I don’t actually own a crock-pot yet, but am getting married next year and have started looking at crock-pots for our registry. Any suggestions? Every model I research seems to have negative reviews about heating too high… have you had luck with a certain brand, or specific elements a slow cooker should have (wattage, retractable cord, size, handles, etc)? I realize this may be a polarizing question, but I thought I’d go straight to the source for this one! We are on a pretty tight budget, so I think that a crock pot would be a good tool for us to invest in (or be blessed with) to help us eat well and remain true to our budget.
I guess that’s it for questions. I would like to thank you for your beautiful site. Home Ec wasn’t really required in our school district, so I took the minimum offered and can barely sew a button. At the time I thought that being taught how to cook and sew were either boring or sexist. Now I regret the fact that I don’t instinctively know how to make a meal for less, or how to re-purpose goods or ingredients. I’m learnig though, and am very excited about this.
So thank you for your helpful tips and easy to follow steps. Your gracious and cheerful nature truly shine through your website and make me feel like it’s just the two of us sitting in your kitchen. Good luck with your gardens and settling in to the new house. And please give my best to your mama.
Keep up the good work, it’s appreciated here in New York City!!
Jen
I also really like your website. I’m 77 years old, but am not too old to learn new recipes or ways of cooking. I live alone so have to downsize most of the recipes, but haven’t had any problems. In answer to your fan, Jan. My daughter never learned to sew and I’ve been sewing and loving it for most of my life (I have six sewing machines, including an embroidery and two sergers). But recently she started to sew purses, and has decided that sewing is “fun”. Of course, I’ve been telling her that for years. She has learned a lot from internet websites that teach all kinds of sewing techniques. Also, she has started me using my crockpot more than I used to. Keep up the good work, Cristy, and I’ll keep watching.
All you folks who’ve given up on your crock pots! ACKKK! Try this:
3-5 pound rump roast
1 Package Good Seasons Italian Dressing Mix
1 Package Ranch Dressing Mix
1 Package Beef Gravy Mix
Mix the dry ingredients together, put roast in crock pot, pour dry ingredients over roast, add 1/2 cup of water and cook on low for 8-9 hours. Add no salt or pepper–there’s plenty in the seasonings. The last hour of cooking, add mushrooms if you like.
It’s slap yo mama good!! You’ll fall in love with your crock pot all over again.
that does sound good.
I use beer instead of pop. This is an old recipe.
I have just been turned on to this web site and boy am I glad that a friend sent this to me. I am going to make the Elvis Cake, it looks so good.
I stumbled upon this page while searching for slow cooker recipes and I’m glad I did! I made a roast like this yesterday and it was WONDERFUL!! The carrots were also very delicious.
Thanks!!
The Pork Butt Roast recipe was delicious and voted a keeper by my family. Love all your recipes. I subscribed to your site some time ago but did not get the free slow cooker recipe book. Would love to have it. Looking forward to many more “Keeper” recipes from you.
Thanks.
Connie
Theinteresting thing about the Butt (or Boston Butt) is that the cut of meat is taken from the upper front shoulder area. It has nothing to do with the tail end of the animal. That area is referred to as the “HAM”.
“Butt” is an older term for a barrel and refers to the barrels these shoulder roasts were packed in for storage/shipment back in the 18th century.
So what is the secret to your sweet iced tea?
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Made this about a month ago and the family DEVOURED it! I just bought another roast today so we could have it again. The only thing I did different was I used 2 cans of cream of mushroom with roasted garlic – used two cans because we like extra gravy (and its my FAVORITE cream soup to use in recipes). Oh my word!!!!!! It was DIVINE! And, I had to share the recipe with co-workers because I brought leftovers (or “plan aheads” as my mom would call it) and they were salivating over my lunch.
I made this today, Yummy!
I can’t eat mushrooms and was wondering if anyone had any luck with other creamy soups. For vegetable casseroles that include cream of mushroom soup, I usually substitute cream of celery or onion or potato or broccoli, depending on the vegetable involved or overall flavor I’m wanting to create. I’m not sure which – if any – of these would work in this recipe.
Cream Of Celery, Onion, or Potato would be really good with this =)
[...] Pinegar – just made your pork roast this [...]
How do you make the sweet tea?
How do you make the sweet tea? Also, I thought you said something about using Splenda – how much Splenda?
Christy,
I plan to make my hubby’s favorite meal, Chicken Parmesan on Saturday as we plan to go on vacation on Sunday.
I hope you have a wonderful vacation Linda!!
Did you know that the Boston Butt is actually part of the shoulder? If Im not mistaken its the top part of the shoulder closest to the spine. My father in law was a butcher…I didn’t know any of this until a few months ago!
I can’t wait to try the pork recipe sounds wonderful and I want to know how to make the best iced tea. Mine always seems to taste “off” and I am ashamed to admit it because I am a born and raised southern girl.
Love your recipes and cook book and website. Thanks for all you do
Cheryl
Thank you Cheryl!! I hope you like the recipe and you will have to let me know how your tea turns out. Just follow the instructions and it will be good.
Don’t know if anyone else has had this problem. Being from TN we always had pork roast meat available, but I’ve found it hard to find here in North TX. (Texans are beef people!) Thankfully SuperTarget has it and at good prices.
Love the slow cooker liners. Sometimes I just take leftovers up, bag and all, put it in a bowl and then in the fridge. I use a ‘twist ‘em’ on the top to seal. Wouldn’t be good enough for freezing, but great for fridge.
Love the website and I’m finally getting the cook book. Can’t wait.
Great idea on the liners! I hope you enjoy the cookbook, you will have to let me know what you decide to cook first.
I’m still trying to figure out how a shoulder is a butt ;o)
That’s our family favorite cut for pernil – Puerto Rican style roast pork – and every now and then Safeway has them buy one get one free (and theirs isn’t injected with salt water either!)
Now you’ve given me the idea to try browning it then cooking it in the SloCo.
I cannot believe how delicious the roast was. So simple but so good, I wanted to lick the pot. I used a five pound bone-in roast. The pork was fall apart tender and not one bit dry. I used two cans of cream of mushroom soup since we like a lot of gravy. After 8 1/2 hours on low I took the roast and carrots out of the slow cooker and thickened the gravy with a little flour wisked in on high for 30 minutes. The roast was even better the next day, and the day after that! I stored the leftover roast in the fridge with the gravy poured over it and it kept it moist even when reheating. Everyone has to give this recipe a try. It’s magic! I had to work on a Saturday so I put the slow cooker on before I left. I came home tired and grumpy until I walked in the house and smelled the roast cooking. I was instantly in a better mood
I can’t wait to try the beef roast with gravy.
My first ever pork roast in a crockpot is making its way to our table tonight! I cannot believe how delicious it actually looks while cooking. I was apprehensive about pork in the crock but if you say it’s good, then it has to be great!!!
I hope you enjoyed it Shelia, I can’t wait to hear what you think!!
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