Pork Roast Onion Soup In Slow Cooker with 4 Ingredients. This was a secret of my mother-in-law to have meat not drying out. The ingredients were just 4 and were wrapped in heavy duty foil all afternoon. It practically melts.
Servings: 6
Ingredients
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Use a 3 to 4 pound pork roast, like pork shoulder or pork butt. Trim off any extra fat before cooking.
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1 (1-ounce) dry onion soup mix.
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1 (10.5-ounce) can cream of mushroom soup, condensed.
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1/2 cup water
Pork Roast Onion Soup: Directions
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Ready the slow cooker: Line your slow cooker with a large piece of heavy-duty aluminum foil (or two sheets) laid in the bottom and allowed to extend up the sides, with a large overhang, in order to completely wrap the roast. You desire a great foil foil pocket that will fasten round the meat.
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Season the roast: Season the roast by putting it into the middle of the foil with the fat side facing up assuming that it has a fat cap. Evenly sprinkle the roast and its sides on the top with the dry onion soup mix and press it onto the surface.
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Prepare gravy base: Adding condensed cream of mushroom soup with water, place in a small bowl and stir until it becomes mostly smooth. Pour this mixture over the top of the roast and allow it to run down the sides of the meat to ensure that the meat is coated.
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Close foil package: Fold the long sides of the foil upwards over the roast and cross over each other a few times to seal the package. Then roll and pinch the ends together, so that no liquid may come out. The roast must be fully wrapped in an airtight foil packet that is placed in the slow cooker.
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Slow cook: Wrap the slow cooker with the lid. COOK On LOW, 8-10 hours (or On HIGH, 4-5 hours) until pork is extremely tender and can be pulled to pieces with a fork. It is worth not opening the slow cooker during cooking as it will keep the heat and moisture inside.
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Complete and serve: Take the foil packet very carefully (be careful of hot steam). The pork must be browned on the top and in a thick rich onion gravy. Take the cooked roast out and place it on a cutting board. Then cut it into pieces or pull it apart with a fork. Add the juices and gravy to foil and pour onion gravy on pork. Warm up and then serve with your favorite sides using the remaining gravy in the foil multi-purpose packet as a sauce.
Dark Stout Pork Loin in the Slow Cooker