Pork Roast

I'm not going to pretend that this recipe is so different from my Oxtail Stew. But a busy work schedule combined with lots of fresh snow in the mountains has my slow-cooker working overtime! When I arrive home from work tired and chilled, the smell of slow-cooked roast meets me at the door and instantly perks me up. Roasts are warming and filling and make fantastic leftovers for packed school lunches!

Serves 4

Ingredients:

• 1 T coconut oil
• 1 1/2 pounds pork (I used a shoulder roast)
• 2 cloves garlic, peeled and chopped
• 1 large onion, roughly chopped
• 3 carrots, peeled and sliced
• 1 turnip, peeled and roughly chopped
• 1 rutabaga, peeled and roughly chopped
• 1 parsnip, peeled and roughly chopped
• 1 1/2 cups chicken broth
• 4 slices bacon, chopped
• salt, pepper, and cayenne (for a little kick)

Directions:

1. Heat the coconut oil over medium-high heat.
2. Brown the pork on all sides. Place it in the slow cooker.
3. Season the pork with salt and pepper, and cayenne, if using.
4. Fry the garlic until fragrant.
5. Add vegetables to the pan and fry for 3-5 minutes until they begin to brown.
6. Add just enough chicken broth so you can easily scrape up any bits from the bottom of the pan.
7. Pour chicken broth into the slow cooker.
8. Add vegetable mixture to the slow cooker. Do not stir.
9. Top the slow cooked contents with chopped bacon.
10. Secure the lid and cook for 7-8 hours on Low.