Crazy Good Pork and Potatoes

This tender pork is seasoned to perfection with a not-so-likely flavor combo. The result is unique and fantastic! Served over buttermilk mashed potatoes, it’s basically a comfort food lover’s dream! You will love this Crazy Good Pork and Potatoes recipe!

I love a recipe that takes minimal prep but comes through with a huge flavor payout. For this recipe, you mix up a simple rub that you use on the pork roast. Give it a quick sear in a pot that can transfer (with a lid) to the oven. You pour in some apple juice before putting it in the oven, and about three hours later, your house smells amazing. For dinner, you have delicious fork-tender pork ready to be served on a bed of fluffy mashed potatoes. 

As for the mashed potatoes have you ever used buttermilk in place of regular milk when mashing your potatoes? I recently tried it, and now I don’t know if I’ll ever go back. So good. I still use some butter, too, but man, that buttermilk adds a layer of flavor to the potatoes!

Our family devours this meal, and it has become a favorite that we make sure to have every couple of weeks. I love how simple it is to prep and that no one complains for even a millisecond when they see this meal on the table. Total win! Total keeper! I hope you love it as much as we do!

More Fantastic Comfort Foods

• Classic Meatloaf Recipe
• Tator Tot Casserole
• Chicken Noodle Soup with Homemade Noodles
• Broccoli Chicken Casserole with Egg Noodles
• Fudgy Chewy Homemade Brownies
• The Best Instant Pot Macaroni and Cheese

Step-by-step pictures of how to make Crazy Good Pork and potatoes

Frequently Asked Questions about making Crazy Good Pork and Potatoes

Which type of pork roast is best to use in this recipe?

A boneless butt, shoulder roast, or pork loin will work best in this recipe. In the pictures, you can see that I used a pork loin. I’ve had great success with all three types listed. If you use a butt or shoulder roast, you may want to remove excess fat after it cooks when you are shredding the meat. 

Can I make this recipe in the Slow Cooker?

Yes. This pork will cook really well in the slow cooker. You will, however, need to sear it with the rub on first, and then deglaze that pan with the apple juice to get all the flavorful little brown bits off the pan. Then you pour it into the slow cooker with the meat. The roast will need to cook on high for 4 hours or low for 6-8 until it shreds easily. 

Can I make this recipe in an Instant Pot? 

Yes. This pork will work great in the instant pot. You will need to use the sauté feature to sear it with the rub on, add the apple juice, and then set the instant pot for 40 minutes. Let the instant pot do a natural release for 10 minutes, then release the rest of the pressure, and shred the meat with two forks. 

If I don’t have fresh garlic can I just use more Garlic Powder?

I’m of the belief that this recipe just won’t be the same without fresh garlic. It will still probably be good, though, but if possible, wait until you can get some fresh garlic. 

Can I make this if I don’t have a pot with a lid that can go in the oven?

Yes. You will need to use a pan that you can put tinfoil tightly around, and then don’t peek under the foil for at least 2 and a half hours. Part of what helps the meat get so nice and tender is the build-up of all that nice moisture-filled air.

Is this recipe gluten-free?

Yes, this recipe as written is gluten-free. 

Other Favorite Pork Dishes

Pesto Parmesan Pork ChopsEasy Tex-Mex Shredded PorkEasy Baked Pork Roast

5.0 from 1 reviews

Crazy Good Pork and Potatoes

 

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Prep time

15 mins

Cook time

3 hours

Total time

3 hours 15 mins

 

A uniquely-flavored tender pork roast served over fluffy buttermilk potatoes. This comforting dish will be a new favorite!

Author: Maria

Recipe type: Pork

Serves: 6-8

Ingredients

• 2-3 lb pork loin or boneless pork roast
• 1-2 tbsp canola oil (for searing)
• 1 tbsp brown sugar, packed
• 1-1/4 tsp salt
• ½ tsp ground pepper
• ½ tsp paprika
• ¼ tsp dried thyme
• ¼ tsp onion powder
• ⅛ tsp red pepper flakes
• 3-4 large cloves of garlic, crushed or finely chopped
• 1-1/2 cups apple juice
• FOR MASHED POTATOES
• 3-4 lbs potatoes, cooked to fork tender and drained, don't forget to salt the water
• ¼ cup butter
• ½-1 cup buttermilk (add more if needed)

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl mix together the brown sugar, salt, pepper, paprika, thyme, onion powder, crushed red pepper flakes, and crushed fresh garlic.
3. Rub that mixture evenly over the entire pork roast.
4. Heat the canola oil in a pot that can be covered and transferred to the oven. When oil is hot, add seasoned pork roast and sear on each side.
5. When meat is seared, remove it from the heat and pour in the apple juice. Cover with lid (or tightly with foil) and bake in a 350-degree oven for 2½ to 3 hours or until roast is tender and can be easily shredded with two forks.
6. When meat is finished cooking, remove any large pieces of fat and shred with two forks. If needed, you can remove the meat from the baking dish to do the shredding, but I find it usually works to just do it while the meat is in the pan. If you do remove the meat to shred it, return it to the pan and let the meat soak up the juices that were produced when cooking. This is what makes the meat extra delicious.
7. Prepare the mashed potatoes during the last thirty minutes of cooking time so they can be ready to serve together.
8. Enjoy!

3.5.3251

Pairs perfectly with

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