Honey Mustard Slow Cooker Pork Roast

Honey Mustard Slow Cooker Pork Roast | The Happy Housewife
By contributing writer Andrea Green

This flavorful honey mustard slow cooker pork roast recipe is easy to make and cooks all day so you have a delicious, moist, and tender dinner ready when you are. Your family is sure to love the classic flavor combination of honey and mustard.

Try serving this pork roast with a side of rosemary and garlic roast potatoes. Add a green salad and you have a mouthwatering meal with very little prep time.

Honey Mustard Slow Cooker Pork Roast Recipe
Recipe type: Main Dish
 
Ingredients
  • 4 pounds pork shoulder roast
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ cup Dijon mustard
  • ¼ cup honey
  • 2 cups chopped onion
  • 1 cup chicken broth
Instructions
  1. Add the pork roast to your slow cooker. Sprinkle with salt and pepper.
  2. In small bowl, stir together garlic powder, mustard, and honey. Spread on the pork roast.
  3. Add the onion and chicken broth to slow cooker.
  4. Cover and cook on low 8 to 9 hours or until you can easily shred the pork with two forks.

 

Have you made pork roast in the slow cooker?

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Chicken and Corn Chowder

Chicken-Corn-Chowder

By contributing writer Kristia

Chicken & Corn Chowder is chunky and hearty and warms the soul during these cold winter months. It’s easy to prepare and is a great way to use leftover cooked chicken. Serve it with homemade artisan bread.

Chicken & Corn Chowder

Chicken & Corn Chowder

Ingredients

  • 5 strips of bacon
  • 1 small carrot, chopped fine
  • 2 celery stalks, chopped fine
  • 1 small onion, chopped fine
  • 2 garlic cloves, minced
  • ¼ cup flour
  • 4 cups of chicken stock, divided
  • 1 16-ounce bag of frozen corn
  • 2 cups chopped, cooked chicken
  • 3 medium yukon gold potatoes
  • 1/2 teaspoon each of salt & pepper
  • 2 cups milk

Instructions

  1. In a large soup pot, cook 5 strips of bacon until crisp. Remove bacon and set aside, but leave the bacon drippings.
  2. Add the carrot, celery, onion, and garlic to the pot. Stir and cook in the bacon fat until softened.
  3. In a small bowl, combine the flour with 1 cup of chicken stock. Pour into the soup pot and stir well.
  4. Add 3 cups of chicken stock, corn, chicken, potatoes, salt, and pepper. Stir and bring to a simmer.
  5. Add the 2 cups of milk. Stirring constantly, bring the soup to a boil. Reduce to a simmer and cook until potatoes are tender, about 20 minutes.
  6. Top each serving with crumbled cooked bacon.
http://thehappyhousewife.com/cooking/chicken-and-corn-chowder/

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Low Carb Italian Wedding Soup

By contributing writer Dawn

My brother-in-law met his wife in college while they were studying abroad in Italy. Years later, their wedding was Italian themed (and absolutely amazing!). It was at their wedding that I tasted my first tiramisu and other authentic Italian foods. I had always loved what I thought was Italian food and still do, but only if it is done correctly! No Italian chain restaurants for me, thanks!

This fall, my brother-in-law came for a visit and while he was here, I attempted to recreate Italian Wedding Soup, based on something I had eaten from box. He said he had never heard of it and unfortunately ended up leaving a couple of days earlier than planned and never got to taste it. Here is my lower carb version. The original recipe called for orzo pasta, which I avoid due to the wheat flour.

Low Carb Italian Wedding Soup

Low Carb Italian Wedding Soup

Ingredients

  • 1 pound ground beef
  • 1 tablespoon parsley
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded asiago cheese
  • 2 quarts beef broth
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1 small clove garlic, minced
  • 1 pound frozen green beans
  • salt, pepper and parsley to taste

Instructions

  1. Place beef broth in a large pot and bring to a slow boil.
  2. Add carrots, celery and onions to broth and allow to simmer.
  3. Using your hands, mix first six ingredients in a medium sized bowl for the meatballs.
  4. Dip out meatballs using one-inch scoop and drop them into broth.
  5. Cook about thirty minutes until meatballs are done.
  6. Add green beans the last ten minutes.
  7. Taste broth and adjust salt and pepper for your preference.
  8. Sprinkle with about 1/2 tablespoon parsley and adjust to your liking.
http://thehappyhousewife.com/cooking/low-carb-italian-wedding-soup/

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Meatloaf Cupcakes (Paleo and Egg Free Options)

By contributing writer Tessa

These meatloaf cupcakes are bound to excite your children.  The first time my kids saw these, they were giddy with excitement because something for dinner looked like a cupcake!  Sometimes a little excitement is all the taste buds need to get them over that picky hump.

Meatloaf Cupcakes (Paleo and Egg Free Options) | The Happy Housewife

Meatloaf was never one of my favorite meals growing up, but when I married my husband, who adores this American favorite, I knew I had to figure something out to make it suit my taste and cooking style.

This meatloaf does a great job of making my expensive grass-fed hamburger go a lot further by including rice or quinoa.  It also sneaks in some veggies for my veggie-averse kiddos, and the whole time it’s allergy friendly too!

Recipe Notes

  • I often use other veggies based on what I have on hand. Try out any veggie you like.  I mince the vegetables in my food processor so they disappear, and my kids don’t fight them.
  • When making the mash for the “frosting,” I have used plain old yellow potatoes, sweet potatoes, and have even used cauliflower mash, or a mixture there of.  Do what works for your lifestyle.
  • In the glaze, I like to add some Sriacha (a spicy Thai chili sauce) to pump it up for my husband and I, about a tablespoon mixed in.
  • This is a meatloaf recipe–the cupcake idea is not necessary!  Bake this as a full loaf or (my favorite way) as mini loaves formed on a cookie sheet for a quicker cooking time and more crispy edges.  Adjust cooking times accordingly.
  • This meal freezes well!  Once you have the meatloaf prepared, freeze in mini loaves, or in a container and thaw when ready to use.
  • Meatloaf cupcakes are a great lunchbox main course!

Meatloaf Cupcakes with Paleo and Egg Free Options

Meatloaf Cupcakes with Paleo and Egg Free Options

Ingredients

  • 1 pound ground beef (I prefer 85/15. It is less crispy with leaner meat.)
  • 1½ cups cooked brown rice or quinoa (I like the ready to go organic variety in the Trader Joe’s freezer section.) Omit for Paleo and double the meat. Ground pork or sausage is good.
  • 1 cup gluten free bread crumbs (use your own bread like I do, whirred in a food processor to make crumbs, no toasting necessary) almond flour works great for a grain-free option
  • ½-1 cup peeled sweet potato
  • ½ -1 cup zucchini
  • 1 small onion
  • ¼ cup parsley
  • 1 egg (optional, I have made this without eggs with no issues!)
  • 1 teaspoon thyme
  • 1 teaspoon salt (to taste)
  • 3 tablespoons + 1/3 cup ketchup
  • 1-2 teaspoons mustard
  • 1 tablespoon Sriracha and palm sugar (optional)
  • 2 fist size potatoes (any mix of yellow, sweet, or even part cauliflower works) peeled, and cut into small chunks (about golf ball size)
  • 2 tablespoons butter, butter substitute, or ghee
  • 2-4 tablespoons any unsweetened non-dairy milk
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt (to taste)

Instructions

  1. Preheat oven to 400 degrees and grease a muffin tin.
  2. Place a pot of water on to boil for the mashed potato frosting.
  3. In a food processor, make your bread crumbs with 2-3 slices gluten free bread if necessary. Process until fine crumbs are achieved and pour into a large bowl.
  4. In the same food processor bowl, add the sweet potatoes, zucchini, onion, and parsley and pulse until everything is finely minced (kids won’t detect the vegetables this way!).
  5. Mix the minced vegetables with the crumbs, along with all the remaining meatloaf ingredients, through the 3 tablespoons ketchup. Mix well with your hands.
  6. Fill each greased muffin tin. You will likely have extra meatloaf. Either freeze for a quick and easy dinner or bake the rest as mini loaves on a cookie sheet along with the muffins.
  7. Stir together glaze ingredients: 1/3 cup ketchup, mustard, and the optional Sriacha and palm sugar if using. (If you like lots of glaze, you can easily double this)
  8. Spread the glaze evenly over the tops of each muffin.
  9. Bake in a 400 degree oven for about 30 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through (165 degrees in the center).
  10. While the meatloaf cooks, simmer the potatoes for about 10-15 minutes until fork tender.
  11. Drain the water and mash along with the butter, salt, milk, and garlic clove using a potato masher until smooth and creamy. Add sea salt to taste.
  12. Remove the meatloaf muffins and top with the mashed potato frosting. I use a frosting bag with a large star tip to pipe on the mashed potatoes.
http://thehappyhousewife.com/cooking/meatloaf-cupcakes-paleo-and-egg-free-options/

Meatloaf Cupcakes | The Happy Housewife

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