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Marry Me Pork Roast lives up to its name! Slowly boiling tender pork Creamy, garlicky sun-dried tomato sauce I really like it! Pile it on top of mashed potatoes or buttered noodles to soak up every drop.
A meal of love at first bite
- Cream sauce: The sauce is rich, cheesy, garlicky and loaded with sun-dried tomatoes. It’s so easy but still makes for an impressive dinner!
- Easy dinner: Simple ingredients and the slow cooker do most of the work, making dinner almost effortless.
- Family Favorites: It’s soft, chewy, and much more exciting than a basic pork roast. Perfect for busy weeknights.
Merimi Pork Roast Ingredients
- pork: Pork shoulder, pork butt, and Boston butt work best because they become tender when cooked slowly. A picnic roast or country style ribs also work well.
- Parmesan Cheese: For the smoothest melt, use freshly grated Parmesan cheese. Pre-grated cheese also does not mix into the sauce.
- Sun-dried tomatoes: Sun-dried tomatoes soaked in oil add the most flavor and richness. Dry packaging has some effect, but oil packaging is best.
- Optional additional features: Mix in 2 cups baby spinach before serving. It wilts quickly and adds color and freshness.
How to make Merimi Grilled Pork
This Mary Me Roast is one of those dinners I keep making over and over again because it’s so easy and the whole family loves it. The pot does all the work while the pork tenderizes and the sauce becomes rich, creamy, and flavorful. We like them better than mashed potatoes, but they’re also delicious piled over rice, a crusty roll, or served with your favorite vegetables.
- Mix the sauce: Place the pork in a large slow cooker and whisk together the broth, sun-dried tomatoes, sun-dried tomato oil, tomato paste, garlic, and all seasoning ingredients in a bowl.
- Add ingredients to slow cooker: Pour the sauce over the pork, cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
- Add cream: An hour before the pork is done cooking, combine the cream, Parmesan cheese, and cornstarch in a small bowl. Stir cream mixture into slow cooker, cover and cook for final hour.
- Shred and serve: Before serving, remove and discard the fat, then use two forks to shred the pork. Garnish Marry Me Pork Roast with basil before serving.
Alyssa’s Expert Tips
Doggy Tips: Cook on LOW whenever possible. The pork is more tender, juicy and flavorful. If you’re short on time, high may work, but the meat may not be as tender.
Oven cooking method
- baking: Add everything from steps 1 and 2 to a large Dutch oven with a lid. Cover and bake at 300°F for 4 to 5 hours.
- Add cream: Finish as directed in the recipe card, stirring the cream mixture an hour before the end of cooking.
A must have tool for a Merry Me Pork Roast.
Slow Cooker: A 6- to 8-quart slow cooker provides ample space to cook the pork roast evenly.
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add 3 to 4 pounds pork butt In a large slow cooker.
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whisk together 1 cup beef broth, 1 cup oil-packed sun-dried tomatoes, drained, 3 tablespoons tomato paste, 2 tablespoons sundried tomato oil, 2 teaspoons minced garlic, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon saltand ½ teaspoon ground black pepper Place in a large bowl and pour over pork.
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Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours.
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Mix 1 hour before cooking the pork. ½ cup heavy cream, ⅓ cup grated Parmesan cheeseand 2 tablespoons cornstarch In a small bowl. Stir cream mixture into slow cooker, cover and cook for final hour.
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Before serving, remove and discard the fat, then use two forks to shred the pork. decorate with fresh basil Before serving.
- refrigerator: Store leftovers in an airtight container for up to 7 days.
- Reheat: Microwave in 30-second increments until heated through, or place on the stove and heat over medium heat. Stir frequently. Add heavy cream, half-and-half, or chicken broth as needed for moisture.
- Freezer: Place the cooked and cooled roast in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw completely before reheating.
- Stay ahead: You can add all the ingredients from steps 1 and 2 to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.
calorie: 302caloriecarbohydrate: 9gprotein: 27gprovince: 18gSaturated Fat: 7gPolyunsaturated fat: 2gMonounsaturated fat: 7gCholesterol: 102mgsodium: 666mgpotassium: 798mgfiber: 2gsugar: 1gVitamin A: 706IUVitamin C: 20mgcalcium: 82mgsteel: 2mg
Nutritional information is automatically calculated and should only be used as estimates.
