Easy, weeknight crock pot recipes hold a special place in my heart, and this mouthwatering Maple Bourbon Pork Roast is no exception.
Even though I really enjoy cooking, I’d much rather be in the woods or on the water than in the kitchen. I can start this maple bourbon pork roast before I head out in the morning (or the night before), and when I get back home, I’m greeted by the smell of apples and cinnamon wafting through the air.
What I love most about this recipe is that you don’t have to sacrifice exceptional flavor for convenience. An added bonus, it combines two of my favorite things: bourbon and wild game.
Mouthwatering Maple Bourbon Pork Roast
Adapted from Dining with Alice
- 3-3.5 lb. pork roast (or venison roast)
- 1/4 cup vegetable oil
- 1/3 cup light brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 2 cups apple cider (or apple juice)
- 1/2 cup of bourbon (Bulleit bourbon is my go to)
- 1 tablespoon of pure vanilla extract
- 1 pound yukon gold potatoes
- 2 cups baby carrots
- 4 large apples
- 4 ounces of maple syrup
- Under running water, scrub the potatoes. Leaving the skin on, quarter them and set aside.
- Leaving the skin on, core and quarter the apples. I used red delicious apples because I already had some on hand, but any type of apple will do.
- In a large measuring cup or small bowl, combine the bourbon, apple cider and vanilla. Set aside.
- Sneak a sip of bourbon for yourself, for quality control sake of course.
- Line the bottom of the crock pot with potatoes, apples and baby carrots.
- In a pan large enough to fit your roast, heat vegetable oil to medium-high heat.
- Pat the pork roast dry with paper towels. Set aside.
- In a small bowl, combine the brown sugar and seasonings. Generously rub this seasoning mixture over all sides of the roast.
- On the stove, brown the pork roast for 3-4 minutes on each side. Once all sides are browned, set the roast on top of the potatoes, apples and carrots in the crock pot.
- Pour the bourbon apple cider mixture on top of the pork roast, then drizzle the roast with maple syrup.
- Cook on low for 8 hours.
*Tip: Reserve some of the liquid for drizzling on the meat and for keeping the meat juicy when storing leftovers (even though you’ll probably devour every bite).
The pork so tender and juicy it just falls apart at the touch of a fork. The sweetness from the brown sugar and apple cider are balanced out by the spices and bite from the bourbon.
My husband loved this recipe so much that three days after making it, he asked me to make it again so he could bring it to work (they takes turns each Friday on who brings or buys lunch for his team).
He brought back an empty crock pot and said no one made a peep while they ate it. And when it comes to these guys, I know silence while they’re eating is the best compliment.
This mouthwatering bourbon maple pork roast was such a hit, it will be added to the regular rotation at our house.