I made the mistake of buying pork sirloin instead of a beef cut for making a hearty and fulfilling pot roast dinner in the crock pot. I was determined though, and I made it work. It was reminiscent of the pot roast that filled the house with wintry delights. It worked. Just like pot roast, only, it's a pork roast!
Ingredients:
For my recipe, I used two 4# roasts. Put them in the crock pot on top of a bed of chopped onions and peeled and chopped potatoes and carrots.
Make a broth and pour over everything:
1cup hot water
3Tbs vinegar
2Tbs sugar
2Tbs tamari
1Tbs ketchup
1-2Tbs hot sauce
Salt and fresh black pepper to taste
Garlic powder to taste
Cook on low for about 8 hours or more to be sure all the veggies are tender. Keep checking for doneness. I think ours cooked for a good slow 15 hours. It was well worth the wait, and we cooked it again the next day for another five hours at least. The meat was do tender and the broth was divine. Keep adding water if you are going to cook it for over 8 hours. I added about 2 cups of water as it cooked down. I didn't want it to dry out, and it seemed like a perfect solution.
Enjoy!
No comments:
Post a Comment