Slow Cooker Tomato and Oregano Pork Roast Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker insert is clean and positioned on a stable, heat-resistant surface. Take the pork roast out of the refrigerator about 20 minutes before you plan to start, allowing it to lose some of its initial chill.

Gather your onions, tomato puree, and dried oregano so everything is ready to assemble. Having your ingredients pre-measured and sliced will make the assembly process efficient and straightforward, ensuring you can start the slow cooking process without any delays or interruptions.

Instructions

Preparation and Assembly

1. 1Assemble the roast
   Place the pork roast into the bottom of the slow cooker basin. Distribute the sliced onions evenly over the meat, then sprinkle the dried oregano across the surface.
   Look for Ensure the onions are layered well to allow juices to penetrate the meat.
   Tip Pat the pork dry with paper towels before placing it in the cooker to ensure better browning if desired.

The pork roast is placed in the slow cooker basin, topped with sliced onions and a generous sprinkling of dried oregano. The assembly is ready for the tomato puree to be added, ensuring all components are positioned for even cooking throughout the long, slow process ahead.

Slow Cooking Process

2. 2Add sauce and cook
   Pour the tomato puree over the seasoned pork roast. Cover the slow cooker with its lid and set to low heat for 8 hours or high for 4 hours until tender.
   Look for The tomato puree should surround the meat completely in the slow cooker insert.
   Tip Avoid lifting the lid during the cooking process to maintain a consistent internal temperature.

The tomato puree has been poured over the pork, and the slow cooker is set to the appropriate temperature. The ingredients are now beginning to meld as the gentle, steady heat works to tenderize the pork and infuse it with the flavors of the onion, oregano, and tomato.

Finishing and Serving

3. 3Check doneness and serve
   Check that the pork has reached an internal temperature of 145°F (63°C). Once cooked, remove the roast from the slow cooker and let it rest for at least 10 minutes before slicing and serving with the tomato sauce.
   Look for The meat should be very tender and pull apart easily when prodded with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Use a meat thermometer to ensure the pork is safe and properly cooked.

The pork has reached a safe internal temperature of 145°F (63°C) and is fork-tender. The meat is removed from the slow cooker and is resting, while the rich tomato sauce is ready to be served alongside the sliced roast for a complete and satisfying meal.

Common mistakes

A common mistake is overcrowding the slow cooker, which can lead to uneven cooking and result in parts of the meat remaining undercooked while others become overdone. Ensure there is enough space for the heat to circulate around the roast.

Another error is opening the lid repeatedly during the cooking process; every time the lid is lifted, heat escapes and the cooking time is extended, which can cause the pork to dry out. Finally, ensure the meat is not placed frozen into the slow cooker.

How to tell it’s done

The pork roast is perfectly done when it reaches an internal temperature of 145°F (63°C). You can verify this by inserting a meat thermometer into the thickest part of the roast.

The meat should be fork-tender, meaning it yields easily to pressure and begins to pull apart naturally.

If the meat still feels firm or resistant, continue cooking for an additional 30 minutes. Always allow the meat to rest for at least 10 minutes before slicing to ensure the juices redistribute properly throughout the roast.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest