Friday, May 4, 2012

Slow Cooker Garlic Pork Roast Recipe by From Scratch to Plate

Slow Cooker Garlic Pork Roast Recipe by From Scratch to Plate [found on]
A kid-approved pork roast recipe with only two ingredients!  (Photo by From Scratch to Plate.)

(For Friday Favorites we spotlight past recipes that you may have missed, and this garlic pork roast with only 2 ingredients is a real winner in the CrockPot.)

Liz at From Scratch to Plate says this recipe is one of her week-long recipes, which means she'll make it early in the week and use the meat in other dishes all week long.  Liz also says that every one of her four kids loves it, and with only two ingredients, I'd say that makes this Slow-Cooker Garlic Pork Roast by From Scratch to Plate a real winner!

I hope you enjoy trying this from-scratch slow cooker recipe!   Use this link to get the recipe for Slow-Cooker Garlic Pork Roast by From Scratch to Plate.

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Slow Cooker Garlic Pork Roast Recipe by From Scratch to Plate [found on]

Who Likes This Recipe?
The whole family loved this recipe at Garner Goings On.

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Unknown said...

Thanks! Every time pork is on sale, I buy a couple of roasts, stick one in the freezer and make this recipe with the other. I appreciate your sharing it with your followers and am looking forward to making some of your delicious dishes!

Kalyn said...

Liz, thank *you* for letting us share it here!

Pam said...

Loved this, made the shepherds pie with the leftovers and it was delicious. I used some leftover gravy in the shepherds pie, too. I cooked my roast longer than the recipe.

Lydia (The Perfect Pantry) said...

I'm not a pork person, but I love the idea of a two-ingredient recipe!

sara said...

Hi there - made this twice - and blogged about it on my family blog. I really appreciate the recipe - big help and really good!

Kalyn said...

Thanks Sara, so glad you enjoyed it!

Katy McCoy said...

This didn't have a lot of flavor for us. I used a roast from one of our purveyors at the Farmner's Market and their pork tends to be a little lean. Because there wasn't any "juice" or melted fat, the outsides of the garlic were hard but we scraped the garlic out. The original recipe said to put in a little water and next time, I'd do that, if only to keep the garlic soft. Once it was salted and peppered, it was a nice flavor (but I like carnitas better!).

Kalyn Denny said...

Katy, thanks for that feedback. I would definitely rub the meat with olive oil and brown it if I made this myself.

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