Pork Roast with Apples, Onions and Mashed Potatoes: Slow-Cooker or Instant Pot(R)*

The flavors of Fall will fill your kitchen! Our hand-trimmed lean pork roast cooks with herbs, onions (can be omitted) and granny smith apples in your slow-cooker or Instant-Pot(R). Just slice or shred the roast and savor those fall flavors. The apples cook down and combine with onions to create a yummy gravy that you can make in the IP or in just a few minutes on the stove. Serve over over mashed potatoes (provided). 4-6 size only. (bag, slow-cooker or oven).

• Prep & Cook Time
• Instructions
• Ingredients/Nutrition Info

• Hands on time: 10 minutes
  Cooking time: Slow-cooker: high for 4 hours or low for 6-7 hours. Instant-Pot: High pressure for 55 minutes (plan on 1.5 hours for building pressure and release)

• If frozen, thaw completely. Set aside cornstarch & butter.

  Empty the contents of the pork bag into your cooking vessel, making sure the pork touches the bottom. Add 1 cup of water and mix. 

  Slow-cooker: Cook on high for 4 hours or low for 6-7 hours. Pork needs to reach 155F. Carefully remove pork to a cutting board and cover with foil. Gravy: Put a strainer in a bowl, carefully empty the remaining contents of your slow-cooker into it. Save solids and put juices in a pan on your stove over med-high heat. Add the butter (3 Tbsp, can sub. dairy-free). Put 1/2 cup of water into a liquid measure, add 3 Tbsp of cornstarch to water. Mix and then add to pan and bring to a boil. Reduce for 2-3 mins, stirring until you like the consistency.

  Instant-Pot® (IP): Make sure top knob is set to seal and cook on high (manual) for 55 mins. Allow to naturally release for at least 10 mins, then quick release (move knob to vent using a spatula), being careful your IP isn’t under a cabinet as steam will release. Pork needs to reach 155F. Carefully remove the pork to a cutting board and cover with foil. Gravy: Put a strainer in a bowl and carefully empty the contents of your IP into it. Save solids and put the juices back in your IP. Set on sauté, add butter. Put 1/2 cup of water into a liquid measure and add 3 Tbsp. of cornstarch to water. Mix well and add to IP. Bring to a boil. Reduce for 2-3 mins, stirring until desired consistency.

  Slice pork and top with the apple/onion mix and gravy. If you’re not serving it right away return the pork to the slow-cooker/IP. Cover it with gravy and apples/onions and keep on warm setting. Serve over mashed potatoes.

• Pork roast and gravy contain: pork roast, apple, onion, apple juice, cornstarch, olive oil, organic reduced sodium chicken stock base (chicken meat, natural juices, maltodextrin, salt, chicken stock, cane sugar, chicken fat, potato starch, natural flavor, dried onion, dried garlic, turmeric), garlic, rosemary, sage, salt, pepper. Butter (can sub dairy free at home).
  Contains: corn, milk (unless dairy free butter is used).
  Mashed potatoes contain: milk, soy.

  Per 1/6 serving: 144 calories, 7g fat, 25mg cholesterol, 300mg sodium, 14g carbohydrate, 7g protein.