This is one of my husband's favorite dinners. The herbs in this roast make it flavorful and the broth keeps it nice and moist. I love coming home to this cooking in the slow cooker, because it makes our house smell SO good. This time around we used fresh dill from the garden, and my mouth was watering all day.
Recipe: (Printable Recipe Here)
1 Tbsp dill
1 Tbsp fennel seeds
1 tsp oregano
1 tsp lemon pepper
1/4 tsp onion powder
1/4 tsp garlic salt
4 lb pork roast (I like to use the picnic roasts for the size of our family)
1 can beef broth
Combine seasonings (not broth) and rub onto pork roast. (This works better if you pat the roast dry with a paper towel first).
Place in slow cooker.
Cook on low for 8-10 hours. I prefer to add the beef broth about 2-3 hours in. This gives the meat time to cook with the herbs on it before the broth rinses some of them off, but allows time to keep the meat moist. However, if you are planning to leave it alone all day, just add the broth at the beginning.
About an hour before eating, take 2 forks and pull the roast apart into large pieces. Allow to cook for remaining time.
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