How to Cook a Bone-in Pork Sirloin Roast in a Crock-Pot
The Crock-Pot brand of slow cooker first appeared on kitchen counters in 1971 and has become synonymous with easy meal preparation. Crock-Pots cook meats like pork roasts by simmering on either high or low heat until the food reaches approximately 209 degrees Fahrenheit.
The Crock-Pot brand of slow cooker first appeared on kitchen counters in 1971 and has become synonymous with easy meal preparation. Crock-Pots cook meats like pork roasts by simmering on either high or low heat until the food reaches approximately 209 degrees Fahrenheit. Slow cooking is an ideal method for inexpensive cuts of meat like a bone-in pork sirloin roast, which can be tough if prepared incorrectly. Slow cooking is a healthy way to prepare food; the extended cooking time allows flavors to intensify naturally without the use of butter or heavy sauces.
Preheat the Crock-Pot on high, medium or low, depending on how slowly you wish to cook the meat. For a 4-pound roast, estimate 8 to 10 hours on low and 3 to 4 hours on high.
Place 1 tablespoon of cooking oil into a hot skillet. Season all sides of the roast with salt and pepper to taste. Place the pork roast in the skillet and cook for approximately 3 minutes on all sides to sear the meat.
Transfer the sirloin to the Crock-Pot and pour 1 cup of broth over the meat. Cook for the amount of time appropriate to your heat setting.
Remove the roast from the Crock-Pot, cover it with aluminum foil, and allow it to rest for at least 3 minutes, as recommended by the USDA. Before serving, insert a meat thermometer into the thickest part of the roast near the bone. An internal temperature of 145 to 160 degrees Fahrenheit indicates the pork has been properly cooked and is ready to eat.
Tip
Add more flavor to your bone-in roast by cooking it with chopped onions, garlic or chopped celery. Dried herbs like bay leaf, mustard seed and fennel seed are also tasty accompaniments to slow-cooked pork. They complement the flavor of pork and require slow cooking to fully release their flavors.
Vegetables placed in a Crock-Pot with a whole roast will become overcooked and mushy by the time the pork is adequately cooked. Plan to add the vegetables half-way through the cooking time, or cut the roast into portions that are approximately the same size as the vegetables to ensure even cooking.
warning
Overloading your Crock-Pot may result in undercooked or unevenly cooked food. Do not fill the pot more than halfway with food and liquid.
Do not allow food to cool slowly in the Crock-Pot. Remove all the food immediately after cooking, and refrigerate when it reaches room temperature.