Recipe by K
"This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas."
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2 1/2 pounds
boneless pork loin roast
red wine vinegar
hot pepper sauce, or to taste
Fantastic! I bought a roast from M&M meat shops, and defrosted it. I put potatoes in the bottom, covered by an onion, the roast over that, and filled in the sides of the slow cooker with baby carrots. I poured the sauce over top and left it alone.
It was FANTASTIC!! I would definitely recommend this to anyone. The pork was tender and juicy. The vegetables were done to perfection!
I couldn't give this a 5 rating because I more than tripled the seasonings (specially the garlic), and I cut back a little on the sugar/ketchup (which is already pretty sweet). I also cut the vinegar in half. Basically, I used your ingredients and then modified them to our taste. I read the reviews and most of the people whorated it low complained that is was bland. I learned from a friend on this site (sdk999) that when you cook in a slow cooker you have to increase your seasonings and I have to agree.
Loved it!! Made it exactly as written. Wouldn't change a thing. I pierced the roast with a fork MANY times so the flavor would soak in. Wonderful!
We really enjoyed this, and how convenient it is! I scrubbed some small red potatoes and put them in the pot whole with the pork, steamed some asparagus to go with it, and voila, an easy and healthy dinner.
I made two very minor changes to the basic recipe. I used raw sugar instead of white, and substituted some chili infused vinegar for the red wine vinegar.
This is one of those really good basic recipes that you can make so many little changes to and use over and over again. I'm going to try using hoisin, then teriyaki, in place of the ketchup to see how they change the taste.
I read a few of the different reviews and found them helpful. I cut the roast into four pieces and browned them. From there I followed the ingredients listed in the original recipe and added about 5 red potatoes. I quartered the potatoes and tossed them on top of the roast pieces. I set the slow cooker for 5 hours on low. This is a keeper!
This was a winner, & I found it so easy to prepare. A great meal for hot weather as you use the crock-pot
I used a small pork roast--about 1-l/2 pounds-- better fit for my small slow-cooker, & it turned out great. I sliced it and served it on hamburger buns with some of the onions that were cooked with meat, added some barbecue sauce & mustard - & voila! …Hot pork sandwiches!
PS: A note of caution—the meat comes out of slow cooker pale, so if you want it to look brown, better brown it in a pan before putting it into the crock-pot. I didn’t do this, but I added teriyaki sauce and later some barbecue sauce over the top to get it “browner”….& of course, those things added to the overall flavor.
Husband loves this recipe. I used pork chops instead of roast. I used balsamic vinegar instead red wine and it gave it a nice zip. I also doubled the recipe for the sauce in order to make a nice gravy. A+++ recipe a favorite in my house.
I made a lot of changes, so although I thought this was a 5-star dinner, I think it was due to input from other reviewers and some of my own revisions. I did brown the pork in about 1/2 Tbsp of oil with 1 tsp of butter. For the sauce I mixed 1.5 cups beef broth, 2 Tbsp of red wine vinegar, 3 Tbsp of soy sauce, 1 Tbsp of white sugar, 1 Tbsp of ketchup, 1 tsp of black pepper, 1/4 tsp of salt (since the beef broth is pretty salty), 1 tsp each of garlic power and onion poweder, 1/2 tsp each of paprika and dry mustard, about 1 tsp of Frank's Red Hot and a dash of worcestershire. I layered about 8 medium red pototoes (peeled) on the bottom of the crock pot, covered with onions, then put the browned roast on top. Then I added baby carrots all around the sides. I cooked on high for about 1 hour, then turned down to low and cooked for another 5 hours. After 5 hours, I sliced the pork into about 10-12 pieces and put it in the bottom of the crock pot so it would be submerged in the juices. I cooked for 1 additional hour and then removed all the veggies and pork and kept them warm on a platter. Then I poured the juice into a pot, added a cornstarch slurry and brought it to a boil to make a gravy. It was AWESOME! And pretty healthy too! Thanks for the great start, K :)
* Percent Daily Values are based on a 2,000 calorie diet.
Tangy Slow Cooker Pork Roast
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
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