I used this as a base for cooking a 5 lb. "pork loin rib end" (rib roast) my sister had bought for a family Easter dinner. Because people had reported varying cooking times, and because it had to be tender enough for my 90-year-old mother to chew, I opted for the slow cooker.
I doubled the spices, as most recommended, rinsed the roast, patted it dry, and applied the rub. When the roast was liberally coated with spices, I had half of them left over! If people double the spices, I don't know what they do with them. No olive oil; a dry rub worked fine. I braised the roast, as I always do for the slow cooker.
For the slow cooker, several observations. Unlike when basting the roast with the sauce, the slow cooker cooks the tang out of the vinegar; instead of a sweet-and-sour sauce, you'll end up with a sweet sauce. If that's not what you're after, cut the sugar in half.
I used apple cider vinegar and brown sugar (half). I diced a large onion in the bottom of the pot, then diced two large apples over the onions, added the pork, and poured the sauce over it. After removing the roast, and while it was resting, I mashed the apples into the sauce, which didn't require further thickening. Since it's more of a sauce than a gravy, I served it over Near East Herb Garlic pilaf rather than potatoes.
It was a huge hit. Everybody wanted the leftovers, and an hour after cleanup, my mother was still muttering about how delicious it was. Only 4 stars because I didn't follow the recipe.
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I used this as a base for cooking a 5 lb. "pork loin rib end" (rib roast) my sister had bought...