This was one of those meals I threw together on the fly. I had a pork roast in the frig, sage from the garden and fresh apples from my local farmer. Dinner needed to happen and it needed to happen with little effort from me, as my time was limited yesterday.
This is exactly why I have learned to embrace my slow cooker. For years I wouldn’t even think of using a slow cooker. Heresy I said! After all, chef’s don’t use a slow cooker. But alas, I am a working Mom first and my time isn’t always my own.
Yes, my slow cooker and I once again became friends. Very good friends actually.
Because this recipe happened on the fly, and my family was patiently waiting for dinner, my food photo isn’t terribly exciting. Nothing fancy or creative, just the recipe plated in all it’s delicious Autumn glory, ready to be served and devoured. The crispy sage and brown butter apples complimented the seasoned pork roast beautifully and kept my family coming back for more.
Sweet, spicy, savory, earthy and fragrant. The first Autumn meal of the new school year – celebrated with lush harvest flavors.
Delicious Wishes and Loads of Love,
Slow Cooked Italian Pork Roast with Crispy Sage and Brown Butter Apples
3-4 lbs pork shoulder roast or pork butt
2 tablespoons brown sugar
1 tablespoon fennel seeds
2 teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon granulated garlic
1 teaspoon onion powder
2 teaspoons salt
1 teaspoon black pepper
1 sweet onion, sliced
2-3 cloves garlic, smashed
½ cup red wine or beef broth
1 handful of fresh sage leaves
2 apples, peeled and sliced
4-6 tablespoons sweet cream butter
½ teaspoon sugar or brown sugar
Salt and pepper to taste
Set the slow cooker on low heat.
Mix together the Italian seasoning and rub on and into the pork roast. This can be done the night before and allows the pork to marinate in the seasoning for better flavor.
Heat a skillet and brown two or more sides of the pork roast. Transfer to the slow cooker.
Top with the onions, garlic and wine and cook on low for about 7-8 hours or until fork tender.
Just before you are ready to serve the roast, heat a skillet over medium heat with the butter and when the butter is melted and hot add the sage leaves and cook for a minute or two until crispy. Transfer to a paper towel lined plate.
In the same skillet add the sliced apples and additional butter if needed. Let the apples cook until tender and then season with a little sugar, salt and pepper.
Place the apples on a platter and then top with pieces of the cooked Italian pork roast. Scatter crispy sage over the top and ladle the roast with a little of the au jus from the slow cooker.