\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nMarry Me Pork Roast lives up to its name! Tender pork, slow cooked in a creamy, garlicky sun-dried tomato sauce<\/strong> that\u2019s so good! Pile it over mashed potatoes<\/a> or buttered noodles to soak up every drop.<\/p>\n<\/figure>\n\nA Love-at-First-Bite Kind of Meal<\/h2>\n\nCreamy Sauce:<\/strong> The sauce is rich, cheesy, garlicky, and loaded with sun-dried tomatoes. It\u2019s so easy, but you still get an impressive dinner!<\/li>\nEasy Dinner:<\/strong> Simple ingredients and a slow cooker do most of the work, so dinner feels almost effortless.<\/li>\nFamily Favorite:<\/strong> It\u2019s tender, saucy, and way more exciting than a basic pork roast. Perfect for those busy weeknights. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Marry Me Pork Roast<\/h3>\n<\/figure>\n\nPork:<\/strong> Pork shoulder, pork butt, or Boston butt works best because it gets tender as it slow cooks. Picnic roast or country-style ribs will also work.<\/li>\nParmesan Cheese:<\/strong> Use freshly grated parmesan for the smoothest melt. Pre-grated cheese does not blend into the sauce as well.<\/li>\nSun-Dried Tomatoes:<\/strong> Oil-packed sun-dried tomatoes add the most flavor and richness. Dry-packed works in a pinch, but oil-packed is best.<\/li>\nOptional Add-In:<\/strong> Stir in 2 cups of baby spinach before serving. It wilts fast and adds color and freshness.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Marry Me Pork Roast<\/h2>\nThis Mary Me Roast is one of those dinners I find myself making again and again because it\u2019s so easy and my whole family loves it. The crockpot does all the work while the pork becomes tender and the sauce turns rich, creamy, and flavorful. We love it over mashed potatoes<\/a>, but it\u2019s just as delicious piled onto rice<\/a>, a crusty roll<\/a>, or served with your favorite veggies<\/a>.<\/p>\n\nMix the Sauce:<\/strong> Add\u00a0the pork\u00a0to a large slow cooker, and whisk the broth, sundried tomatoes, sundried tomato oil, tomato paste, garlic, and all the seasoning ingredients in a bowl.<\/li>\nAdd Ingredients to the Slow Cooker:<\/strong> Pour the sauce over the pork, then cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.<\/li>\nAdd Cream:<\/strong> 1 hour before the pork is finished cooking, combine\u00a0the cream, parmesan, and cornstarch\u00a0in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour.<\/li>\nShred and Serve:<\/strong> Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish Marry Me Pork Roast with\u00a0basil before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCrockpot Tip:<\/strong> Cook on LOW whenever possible. The pork turns out more tender, juicy, and flavorful. HIGH works if you\u2019re short on time, but the meat may not be quite as soft.<\/p>\n<\/div>\n<\/p>\n\n\nOven Cooking Method<\/h3>\n\nBake:<\/strong> Add everything from steps 1 and 2 to a large Dutch oven<\/a> with a lid. Cover and bake at 300\u00baF for 4\u20135 hours.<\/li>\nAdd Cream:<\/strong> Finish as directed in the recipe card, stirring in the cream mixture before the final hour of cooking.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For Marry Me Pork Roast<\/h3>\nSlow Cooker<\/a>:<\/strong> A 6\u20138 quart slow cooker gives pork roasts plenty of room to cook evenly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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Marry Me Pork Roast lives up to its name! Tender pork, slow cooked in a creamy, garlicky sun-dried tomato sauce<\/strong> that\u2019s so good! Pile it over mashed potatoes<\/a> or buttered noodles to soak up every drop.<\/p>\n<\/figure>\n\nA Love-at-First-Bite Kind of Meal<\/h2>\n\nCreamy Sauce:<\/strong> The sauce is rich, cheesy, garlicky, and loaded with sun-dried tomatoes. It\u2019s so easy, but you still get an impressive dinner!<\/li>\nEasy Dinner:<\/strong> Simple ingredients and a slow cooker do most of the work, so dinner feels almost effortless.<\/li>\nFamily Favorite:<\/strong> It\u2019s tender, saucy, and way more exciting than a basic pork roast. Perfect for those busy weeknights. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Marry Me Pork Roast<\/h3>\n<\/figure>\n\nPork:<\/strong> Pork shoulder, pork butt, or Boston butt works best because it gets tender as it slow cooks. Picnic roast or country-style ribs will also work.<\/li>\nParmesan Cheese:<\/strong> Use freshly grated parmesan for the smoothest melt. Pre-grated cheese does not blend into the sauce as well.<\/li>\nSun-Dried Tomatoes:<\/strong> Oil-packed sun-dried tomatoes add the most flavor and richness. Dry-packed works in a pinch, but oil-packed is best.<\/li>\nOptional Add-In:<\/strong> Stir in 2 cups of baby spinach before serving. It wilts fast and adds color and freshness.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Marry Me Pork Roast<\/h2>\nThis Mary Me Roast is one of those dinners I find myself making again and again because it\u2019s so easy and my whole family loves it. The crockpot does all the work while the pork becomes tender and the sauce turns rich, creamy, and flavorful. We love it over mashed potatoes<\/a>, but it\u2019s just as delicious piled onto rice<\/a>, a crusty roll<\/a>, or served with your favorite veggies<\/a>.<\/p>\n\nMix the Sauce:<\/strong> Add\u00a0the pork\u00a0to a large slow cooker, and whisk the broth, sundried tomatoes, sundried tomato oil, tomato paste, garlic, and all the seasoning ingredients in a bowl.<\/li>\nAdd Ingredients to the Slow Cooker:<\/strong> Pour the sauce over the pork, then cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.<\/li>\nAdd Cream:<\/strong> 1 hour before the pork is finished cooking, combine\u00a0the cream, parmesan, and cornstarch\u00a0in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour.<\/li>\nShred and Serve:<\/strong> Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish Marry Me Pork Roast with\u00a0basil before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCrockpot Tip:<\/strong> Cook on LOW whenever possible. The pork turns out more tender, juicy, and flavorful. HIGH works if you\u2019re short on time, but the meat may not be quite as soft.<\/p>\n<\/div>\n<\/p>\n\n\nOven Cooking Method<\/h3>\n\nBake:<\/strong> Add everything from steps 1 and 2 to a large Dutch oven<\/a> with a lid. Cover and bake at 300\u00baF for 4\u20135 hours.<\/li>\nAdd Cream:<\/strong> Finish as directed in the recipe card, stirring in the cream mixture before the final hour of cooking.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For Marry Me Pork Roast<\/h3>\nSlow Cooker<\/a>:<\/strong> A 6\u20138 quart slow cooker gives pork roasts plenty of room to cook evenly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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This Mary Me Roast is one of those dinners I find myself making again and again because it\u2019s so easy and my whole family loves it. The crockpot does all the work while the pork becomes tender and the sauce turns rich, creamy, and flavorful. We love it over mashed potatoes<\/a>, but it\u2019s just as delicious piled onto rice<\/a>, a crusty roll<\/a>, or served with your favorite veggies<\/a>.<\/p>\n\nMix the Sauce:<\/strong> Add\u00a0the pork\u00a0to a large slow cooker, and whisk the broth, sundried tomatoes, sundried tomato oil, tomato paste, garlic, and all the seasoning ingredients in a bowl.<\/li>\nAdd Ingredients to the Slow Cooker:<\/strong> Pour the sauce over the pork, then cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.<\/li>\nAdd Cream:<\/strong> 1 hour before the pork is finished cooking, combine\u00a0the cream, parmesan, and cornstarch\u00a0in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour.<\/li>\nShred and Serve:<\/strong> Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish Marry Me Pork Roast with\u00a0basil before serving.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nCrockpot Tip:<\/strong> Cook on LOW whenever possible. The pork turns out more tender, juicy, and flavorful. HIGH works if you\u2019re short on time, but the meat may not be quite as soft.<\/p>\n<\/div>\n<\/p>\n\n\nOven Cooking Method<\/h3>\n\nBake:<\/strong> Add everything from steps 1 and 2 to a large Dutch oven<\/a> with a lid. Cover and bake at 300\u00baF for 4\u20135 hours.<\/li>\nAdd Cream:<\/strong> Finish as directed in the recipe card, stirring in the cream mixture before the final hour of cooking.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For Marry Me Pork Roast<\/h3>\nSlow Cooker<\/a>:<\/strong> A 6\u20138 quart slow cooker gives pork roasts plenty of room to cook evenly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Crockpot Tip:<\/strong> Cook on LOW whenever possible. The pork turns out more tender, juicy, and flavorful. HIGH works if you\u2019re short on time, but the meat may not be quite as soft.<\/p>\n<\/div>\n<\/p>\n\n\nOven Cooking Method<\/h3>\n\nBake:<\/strong> Add everything from steps 1 and 2 to a large Dutch oven<\/a> with a lid. Cover and bake at 300\u00baF for 4\u20135 hours.<\/li>\nAdd Cream:<\/strong> Finish as directed in the recipe card, stirring in the cream mixture before the final hour of cooking.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For Marry Me Pork Roast<\/h3>\nSlow Cooker<\/a>:<\/strong> A 6\u20138 quart slow cooker gives pork roasts plenty of room to cook evenly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n<\/figure>\n<\/p>\n\n\nMust Have Tools For Marry Me Pork Roast<\/h3>\nSlow Cooker<\/a>:<\/strong> A 6\u20138 quart slow cooker gives pork roasts plenty of room to cook evenly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Slow Cooker<\/a>:<\/strong> A 6\u20138 quart slow cooker gives pork roasts plenty of room to cook evenly.<\/p>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nAdd 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 3-4 pounds pork butt<\/span> to a large slow cooker. <\/span><\/p>\n<\/li>\n\nWhisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Whisk together 1 cup beef broth<\/span>, 1 cup drained oil-packed sun-dried tomatoes<\/span>, 3 tablespoons tomato paste<\/span>, 2 tablespoons sun-dried tomato oil<\/span>, 2 teaspoons minced garlic<\/span>, 1 teaspoon Italian seasoning<\/span>, 1 teaspoon paprika<\/span>, 1 teaspoon salt<\/span>, and \u00bd teaspoon ground black pepper<\/span> in a large bowl, then pour it over the pork.<\/span><\/p>\n<\/li>\n\nCover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. <\/span><\/p>\n<\/li>\n\n1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
1 hour before the pork is finished cooking, combine \u00bd cup heavy cream<\/span>, \u2153 cup grated parmesan cheese<\/span>, and 2 tablespoons cornstarch<\/span> in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour. <\/span><\/p>\n<\/li>\n\nBefore serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish with fresh basil<\/span> before serving. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nLeftover and Make Ahead Instructions<\/strong><\/span><\/p>\n\nFridge: <\/b>Store leftovers in an airtight container for up to 7 days. <\/span><\/li>\nReheat:<\/strong> In the microwave in 30-second increments until fully heated through, or on the stove top over medium heat. Stir frequently. Add a splash of heavy cream, half & half, or chicken broth as needed for moisture.<\/span><\/li>\nFreezer: <\/b>Freeze the cooked and cooled roast in a freezer-safe container or freezer bag for up to 3 months. Thaw completely before reheating.<\/span><\/li>\nMake Ahead: <\/b>Everything in steps 1 and 2 can be added to the slow cooker. Cover and refrigerate for up to 24 hours before cooking.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>302<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>9<\/span>g<\/span><\/span>Protein: <\/span>27<\/span>g<\/span><\/span>Fat: <\/span>18<\/span>g<\/span><\/span>Saturated Fat: <\/span>7<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span>Cholesterol: <\/span>102<\/span>mg<\/span><\/span>Sodium: <\/span>666<\/span>mg<\/span><\/span>Potassium: <\/span>798<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>706<\/span>IU<\/span><\/span>Vitamin C: <\/span>20<\/span>mg<\/span><\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\nMore Favorite Marry Me Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"Top](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/06\/marry-me-pork-3-1200x1799.jpg\" "\\"Marry")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/06\/IngredientsWithLabelsMarryMePulledPork-1-1200x800.png\" "\\"Marry")
<\/figure>\n![\"Large](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/06\/MarryMeRoast-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"Pork](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/06\/MarryMeRoast-1-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"Cream](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/06\/MarryMeRoast-2-1200x800.jpg\" "\\"Marry")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/06\/MarryMeRoast-1-2-1200x800.jpg\" "\\"Marry")
<\/figure>\n<\/figure>\n![\"Plate](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2026\/06\/marry-me-pork-4-1200x1799.jpg\" "\\"Marry")
<\/figure>\n