I admit that the end of May is a weird time to be trying out a new crock pot recipe. Usually this time of year we are more focused on grilling. But 2020 has been strange in so many ways — including much colder weather than usual. That led me to the following recipe. We often forget about our blueberry chutney but this recipe called out for it — and it was delicious. Hope you enjoy!
4-5 lb Pork Roast – I used boneless but you could also use a pork shoulder with the bone in
2 Tbs. Maple & Sage Pork Rub from Taste of Inspirations or McCormick Grill Mates works great as well
1 Cup Beef Broth – you can also use chicken broth
2 onions sliced
5 potatoes quartered
1 cup of carrots halved
Slice the onions and lay in the bottom of your crock pot. Add in the potatoes and carrots. Pour in the cup of broth.
Rub the Maple and Sage Pork Rub on the pork roast and then place the pork roast on the vegetables. Cook on low for 6-7 hours until the meat pulls apart easily with a fork.
Slice and serve with the vegetables — and of course a spoonful of our blueberry chutney!