Slow Cooker Pork Roast with Candied Shallots and Thyme Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sear the pork roast in a hot pan with a small amount of oil before placing it into the slow cooker. While this is an optional step, it adds a layer of complexity to the meat's crust and contributes to a deeper color in the final sauce.

If you choose to sear, ensure the pan is very hot and sear all sides quickly to avoid overcooking the interior of the roast before it enters the slow cooker.

When serving, consider skimming any excess fat from the surface of the pan juices before pouring them over the sliced pork. This simple step lightens the sauce and focuses the flavor of the wine and shallots.

If you prefer a slightly thicker sauce, you can remove the pork and shallots, then whisk a small amount of cornstarch mixed with cold water into the juices and simmer on the stovetop for a few minutes until it reaches your desired consistency.

Variations

• Herb-Infused Roast: Add two sprigs of fresh rosemary and a handful of fresh thyme leaves to the slow cooker during the assembly phase to infuse the pork with a classic aromatic profile.
• Balsamic Glazed Roast: Replace half of the white wine with a high-quality balsamic vinegar to create a tangier, darker sauce that pairs exceptionally well with the sweetness of the candied shallots.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the cooked pork in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat gently in a pan over low heat or in the microwave until warmed through, adding a splash of broth if necessary.

Store any leftover pork and shallots in an airtight container to maintain moisture. Ensure the leftovers cool for no more than two hours at room temperature before transferring them to the refrigerator. Keeping the meat submerged in a small amount of the pan juices during storage will help prevent it from drying out, ensuring that the pork remains succulent when it is eventually reheated for a second meal.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the entire dish, let it cool completely, and store it in the refrigerator for up to three days. When you are ready to eat, simply reheat the slices gently in a covered pan or in the microwave with a splash of water or broth to prevent the meat from becoming tough.

Serving ideas

Serve the sliced pork on a warmed platter, arranged neatly so the candied shallots can be spooned over the top. The visual appeal of the caramelized shallots against the tender slices of pork creates a rustic yet elegant presentation.

Accompany the roast with simple sides such as roasted root vegetables, creamy mashed potatoes, or a crisp green salad to balance the richness of the pork and the savory depth of the wine-based sauce.

The pan juices are a crucial part of the serving experience, as they carry the concentrated essence of the veal and wine. Drizzle the warm juices generously over the meat just before serving to ensure each slice is moist and flavorful.

If you have guests, serving the dish family-style allows everyone to help themselves to the desired amount of shallots and sauce, making for a relaxed and enjoyable dining experience that highlights the quality of the slow-cooked ingredients.

Frequently asked questions

Recipe card

Slow Cooker Pork Roast with Candied Shallots and Thyme

Prep 10 minCook 8 hRest 10 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb pork roast
• 8 shallots, halved
• 1 tbsp veal stock powder
• 1/2 cup white wine

Instructions

1. Peel the shallots and slice them in half lengthwise. Prepare the pork roast by ensuring it is trimmed of excess fat if necessary. Gather all remaining ingredients near the slow cooker to ensure the assembly process is efficient and quick.
2. Place the pork roast into the center of the slow cooker insert. Arrange the halved shallots evenly around the roast. Sprinkle the veal stock powder directly over the top of the meat and the shallots, then pour the white wine over the entire assembly.
3. Cover the slow cooker and cook on low for 8 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the cooker, let it rest for 10 minutes, then slice. Serve the slices with the softened, candied shallots and the pan juices.

Contains: sulfites

Estimated nutrition per serving

Calories

320

Protein

35 g

Carbohydrates

8 g

Fat

16 g

Fiber

1 g

Sugar

4 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.