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Pork Roast with Ratatouille in the Slow Cooker

Initially I was going to prepare this recipe in my large, heavy Dutch oven. But the 5.6 pound bone-in pork butt would not fit in the Dutch oven with large chunky vegetables. So, I prepped everything in a large stainless steel skillet and then transferred it all to a large oval slow cooker. For the ratatouille, I used a large Asian eggplant I bought at the small Asian Market on Riverside in Mount Vernon. Plus, I added the last medium size zucchini from our garden.


Pork roast

Garlic cloves, 4 to 6

Salt and pepper

Eggplant, 1 medium to large

Zucchini, 1 medium

Onion, 1 medium



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