SRC – Slow Cooker Honey Parmesan Pork from Jessie Weaver

It’s time for the first Secret Recipe Club post of 2016! Yay! My assignment this month was Jessie Weaver, The Vanderbilt Wife.

Jessie is a wife and mother of 3, she started her blog as an encouragement to write regularly. She also hoped to support women who feel imperfect, writing that she is an awful housekeeper and lazy. I love that, because I am also those things and I don’t even have the excuse of being busy with kids. She is really down to earth and I like that about her writing.

I felt like there weren’t a ton of recipes for me to choose from, but the ones that I liked, I REALLY liked. My top picks were Oxtail Stew, Sweet Potato and Sausage Hash, Honey Parmesan Pork, and Boozy Chocolate Butterscotch Cookies.

I’ve been really digging the slow cooker lately, so I decided to go with the Honey Parmesan Pork.

Start by browning a boneless pork roast on all sides (I made a half recipe, so this roast is only 2 lbs).

Then pour in a mixture of honey, Parmesan, soy sauce, garlic, and dried basil and place in the slow cooker for 8 hours.

Remove the roast and slice/shred the meat.  Meanwhile, boil the liquid with a cornstarch slurry to make a sauce.

That’s it!  Super easy, mostly hands off, simple ingredients.  You can serve it with rice, like I did, or make sandwiches – it’s pretty versatile.  I loved it, and my husband loved it – that’s a winner!

Slow Cooker Honey Parmesan Pork
adapted from Jessie Weaver
Serves 8

4 lbs boneless pork roast
2 tbsp olive oil
salt and pepper
1/2 cup honey
2/3 cup grated Parmesan cheese
3 tbsp soy sauce (check for gluten or use Tamari)
2 1/2 tsp dried basil
4 cloves garlic, minced
2 tbsp cornstarch
1/4 cup cold water

Heat the olive oil in a stove-safe slow cooker insert.  Season the roast with salt and pepper.  Brown the roast on all sides, then remove the insert from heat.

In a small bowl, mix together honey, cheese, soy sauce, basil, and garlic.  Pour sauce over roast.

Place insert into slow cooker and set to low for 7-9 hours.  Use tongs to remove pork to a carving board.

Return the insert to the stove over medium-high heat.  Whisk together cold water and cornstarch and pour into sauce.  Bring to a boil and cook for 2-3 minutes, until the sauce has thickened to gravy consistency.

Slice or shred the pork, top with the sauce, and serve.  Serve extra sauce on the side.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Salmon and Lentils with Mustard Butter
Three Years Ago – Fall Pasta Dishes
Four Years Ago – Asian Glazed Ribs
Five Years Ago – Moussaka