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Marry Me Pork Roast

This Marry Me Pork Roast is slow cooked until tender in a rich, creamy sun-dried tomato sauce.
Prep Time25 minutes
Cook Time8 hours
Total Time8 hours 25 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American
Keyword: Crockpot Marry Me Pulled Pork, Marry Me Pork, Marry Me Pulled Pork, marry me pulled pork recipe, pulled pork, Pulled Pork Recipes, slow cooker marry me, Slow Cooker Marry Me Pulled Pork, Slow Cooker Marry Me Pulled Pork Recipe, sun dried tomato pulled pork, tuscan pulled pork
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 4-8 quart slow cooker

Ingredients

  • 3-4 pounds pork butt or pork shoulder
  • 1 cup beef broth or chicken broth
  • 1 cup drained oil-packed sun-dried tomatoes julienne cut
  • 3 tablespoons tomato paste
  • 2 tablespoons sun-dried tomato oil from the drained tomatoes
  • 2 teaspoons minced garlic about 2 cloves
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt more or less to taste
  • ½ teaspoon ground black pepper more or less to taste
  • ½ cup heavy cream
  • ⅓ cup grated parmesan cheese
  • 2 tablespoons cornstarch
  • fresh basil for garnish

Instructions

  • Add 3-4 pounds pork butt to a large slow cooker.
  • Whisk together 1 cup beef broth, 1 cup drained oil-packed sun-dried tomatoes, 3 tablespoons tomato paste, 2 tablespoons sun-dried tomato oil, 2 teaspoons minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon salt, and ½ teaspoon ground black pepper in a large bowl, then pour it over the pork.
  • Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.
  • 1 hour before the pork is finished cooking, combine ½ cup heavy cream, ⅓ cup grated parmesan cheese, and 2 tablespoons cornstarch in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour.
  • Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil before serving.

Notes

Leftover and Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container for up to 7 days.
  • Reheat: In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.
  • Freezer: Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.
  • Make Ahead: Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.

Nutrition

Calories: 302kcal | Carbohydrates: 9g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 102mg | Sodium: 666mg | Potassium: 798mg | Fiber: 2g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 2mg

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