Friday, October 7, 2011

Oven or Slow Cooker Pork Roast

Hi all,

I know it's been a while, but I'm back! With being pregnant, I havn't really had the urge to do any cooking, but now that I'm in the 2nd trimester and feeling pretty much normal, I tried this delish recipe out for dinner. You can use it either in the oven, or in a slow cooker, depending on how and when you start your dinner.

Serves 2

"Tangy" Pork Roast

1/2 small onion, medium slices (I suggest a white or sweet onion)
1 lb pork roast
1 c hot water
1/8 cup of sugar
2 T red wine vinegar
1 tsp soy sauce
1/2 T ketchup
salt/pepper/garlic to taste
dash of hot sauce also to taste
2-3 red potatoes, quartered

In either a glass pan or your slow cooker, spread the onions across the bottom, laying the roast on top. Combine remaining ingredients (except the potatoes) in a bowl, mixing until the sugar is dissolved. Pour over the pork. Add potatoes around pork. (if doing in a slow cooker, feel free to add veggies too for a full meal)

cook in a 350 degree oven for about 45 minutes, or until the pork reaches 145 degrees. If using a slow cooker, cook between 4 and 6 hours, depending on the temp of your cooker. Always temp out your pork to 145 degrees.

*note* the cooking temp of 145 is the new standard released by the FDA... I would still cook my pork between 150 and 160 deg, but its up to you.

Its really delish, and doesn't take all that long to prep. I hope to start cooking again more now that I'm feeling better :D