Sunday, January 20, 2013

Crock Pot Pork Roast

There is a reason this boneless pork loin roast was in my freezer for a long time - I think pork roasts tend to be very dry.  I've tried them a few ways in the oven, and this time I thought I would try a crock pot recipe.  This recipe had great taste, but the pork was still rather dry.  I don't know if it was the piece of meat, the cut, or that fact that I cooked it on high for 4 hours instead of low for 8, but it was a little too dry for our liking.  Baby girl ate it up, but she eats everything - I mean everything including paper, cardboard, and lint if we would let her (and believe me, we don't).  The toddler boy said, "I don't like this meat."  He's probably a better judge.  I would try this recipe again, but next time go low and slow for 8 hours.  I served it with a brown rice lentil pilaf and sauteed asparagus and snow peas.  If you decide to give it a try, then I recommend low for 8 hours.

Here is the link to the original recipe for Tangy Slow Cooker Pork Roast
and you can find it below too. 

Happy Cooking!

Tangy Slow Cooker Pork roast
Original recipe makes 8 servings
1 large onion, sliced
2.5 lbs boneless pork loin roast 
1 cup hot water
1/4 cup white sugar
3 T red wine vinegar
2 T soy sauce
1T ketchup
1/2 tsp salt
1/2 tsp pepper
1/4 tsp granulated garlic
dash of hot sauce, or to taste 

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together hot water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. 

Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

The before shot...

And the after shot.

Served with a little of the cooking liquid and the onions from the slow cooker, along with the lentil rice pilaf (Near East) and sauteed asparagus and snow peas.

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