Wednesday, 8 May 2013

Tangy Slow Cooker Pork Roast

Beautifully moist and tender. Thank you No Food Fights

1 large onion, halved and sliced 
2-1/2 pounds boneless pork roast
1 cup hot water
¼ cup white sugar
3 tablespoons red wine vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon ketchup
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon garlic powder
1 dash hot pepper sauce

  • Arrange sliced onion evenly in the bottom of the slow cooker and place the roast on top of the onion.
  • In a medium-sized bowl, mix together the water, sugar, vinegar, soy sauce, ketchup, pepper, salt, garlic powder and hot pepper sauce. 
  • Pour over the roast. 
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 3-1/2 hours. 
  • When done, remove the meat from the slow cooker and transfer to a serving platter. 
  • Cover with aluminium foil to rest and keep warm. 
  • Thicken broth with a cornstarch slurry to use as a gravy

No comments:

Post a Comment