Marry Me Pork Roast

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This Marry Me Pork Roast is slow cooked until tender in a rich, creamy sun-dried tomato sauce.

Prep Time25

Cook Time8

Total Time8 25

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: 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

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