Whenever I find a good pork recipe, I just have to share it with our friends and customers. Yesterday I had a pork roast thawed, but had to work. Since I work from home, I had the luxury of remembering at lunch time that I still hadn't done anything with it and used part of my lunch break to get my meal ready. With a quick google search, the perfect recipe landed in front of me. This time, thank you Food.com for the following Crock-Pot Roast Pork Recipe. http://www.food.com/recipe/crock-pot-roast-pork-344319
For those who don't like to cook and are intimidated by most recipes, this one can be simple with some salt, pepper and garlic powder on the roast and a cup of water with 2 Tbsp soy sauce in the crock-pot. And for those who like to cook and experiment, you could use whole garlic cloves and make a gravy if you wanted to.
As I have stated before, I generally start my crock-pot with veggies I have on hand so I don’t have to prepare any vegetables as sides for my meal. I emptied a one pound bag of baby carrots into the bottom of the crock pot and sliced a medium onion into petals.
For those who don't like to cook and are intimidated by most recipes, this one can be simple with some salt, pepper and garlic powder on the roast and a cup of water with 2 Tbsp soy sauce in the crock-pot. And for those who like to cook and experiment, you could use whole garlic cloves and make a gravy if you wanted to.
As I have stated before, I generally start my crock-pot with veggies I have on hand so I don’t have to prepare any vegetables as sides for my meal. I emptied a one pound bag of baby carrots into the bottom of the crock pot and sliced a medium onion into petals.
Next, I put garlic powder, fresh ground pepper and Kosher salt on my pork roast and seared all of the edges in our cast iron skillet (if you don’t know, this helps hold in the flavor and keeps the roast moist, by holding in the natural juices).
Now, sit the roast in the crock-pot on top of the veggies with the fat side up (so the juices can cook down through the meat).
Lastly I poured over it a mixture of 8 oz. water and 2 Tbsp soy sauce; and then added a bay leaf.
Cook on low until roast reaches 160° using a meat thermometer. (My crockpot seems to cook faster than the time most recipes call for, easily drying out a meat if not monitored—this only took mine 3 hours on low even though the original recipe called for 4 on high or 6-8 hours on low.)
When it was finished I placed the meat on a plate, strained the vegetables into a bowl, and made some noodles for a side.
Even my little eaters wanted more pork before moving onto their carrots and noodles.
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