Slow Cooker Pork Roast with Hash Browns

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Slow Cooker Pork Roast with Hash Browns

This recipe transforms a humble pork roast into a succulent centerpiece surrounded by a rich, potato-heavy sauce. By the time it’s finished, the hash browns break down slightly to thicken the juices, creating a built-in side dish.

  • Prep time: 15 minutes

  • Cook time: 8–10 hours (Low) or 5–6 hours (High)

  • Servings: 6–8 people

Ingredients

Category Item Quantity
Meat Boneless Pork Butt or Shoulder 3–4 lbs
Potatoes Frozen Shredded Hash Browns 30 oz bag
Liquids Cream of Mushroom (or Chicken) Soup 2 cans (10.5 oz each)
Dairy Sour Cream 1 cup
Cheese Sharp Cheddar Cheese (shredded) 2 cups
Flavor Onion (diced) 1 medium
Seasoning Garlic Powder, Salt, Black Pepper To taste

Instructions

  1. Prep the Slow Cooker: Lightly grease your slow cooker insert with non-stick spray or use a liner for easy cleanup.

  2. Layer the Potatoes: Spread the frozen hash browns and diced onions in an even layer at the bottom.

  3. Season the Pork: Rub the pork roast generously with salt, pepper, and garlic powder on all sides. Place the roast directly on top of the hash browns.

  4. Mix the Sauce: In a medium bowl, whisk together the two cans of soup and the sour cream. Pour this mixture over the pork and potatoes.

  5. Slow Cook: Cover and cook on Low for 8–10 hours or High for 5–6 hours. The pork is done when it shreds easily with a fork.

  6. Finish with Cheese: About 20 minutes before serving, remove the pork to a plate and shred it. Stir the shredded cheese into the potato mixture in the slow cooker.

  7. Combine: Add the shredded pork back into the cheesy potatoes, toss gently, and serve.

Notes & Pro-Tips

  • The Sear Factor: For a deeper flavor profile, sear the pork roast in a hot skillet with a tablespoon of oil for 3-4 minutes per side before putting it in the slow cooker.

  • Thawing Potatoes: You don’t have to thaw the hash browns, but if they are excessively icy, give them a quick rinse and pat them dry to prevent the dish from becoming too watery.

  • Liquid Levels: Don’t be tempted to add water or broth. The pork and the frozen potatoes will release plenty of moisture as they cook.

Benefits of This Dish

  • Economical: Pork shoulder is one of the most budget-friendly cuts of meat.

  • Complete Meal: You have your protein, starch, and fats all in one pot. Just add a side of green beans or a salad to round it out.

  • Meal Prep Friendly: This freezes beautifully and tastes even better the next day as the flavors meld.

Nutritional Information (Per Serving)

  • Calories: 540 kcal

  • Total Fat: 32g

  • Carbohydrates: 28g

  • Protein: 35g

  • Sodium: 890mg

Q&A

Q: Can I use fresh potatoes instead of frozen hash browns?

A: You can, but you’ll need to shred them and soak them in cold water first to remove excess starch (then dry them thoroughly). Frozen hash browns are preferred here because they hold their texture better during long cook times.

Q: My sauce looks a bit thin, how can I fix it?

A: If it’s too liquidy at the end, leave the lid off and cook on High for the final 30 minutes, or stir in a small cornstarch slurry ($1\text{ tbsp cornstarch} + 1\text{ tbsp water}$).

Q: Can I use pork loin instead of pork shoulder?

A: You can, but be careful! Pork loin is much leaner and can dry out. If using loin, check it at the 5-hour mark (on Low) to ensure it doesn’t get tough.

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