Tuesday, September 20, 2011

Tangy Slow Roasted Pork

Adapted from Allrecipes

Slow cooker recipes are so great. They are so EASY that they are almost impossible to screw up, and the taste is amazing. I tried this new recipe because I was wanting some savory meat to put on crepes, but didn't necessarily want a barbecue flavor. I had all of these ingredients already on hand and the pork turned out tangy and delicious.

Serves 6-8

1 large onion
3-4 cloves garlic
2 1/2 lbs boneless pork loin (about 1 kilogram)
1 cup water
1/4 cup white sugar
3 Tbsp red wine vinegar (balsamic is also acceptable)
2 Tbsp soy sauce
1 cup tomato puree
1/4 tsp garlic powder
1/2 tsp pepper
1 beef bullion cube
salt to taste
red pepper flakes, to taste
1 tsp cornstarch

Chop the onions and mince the garlic and put them in a large pot and place the roast on top. Then, in a bowl, mix the water, sugar, vinegar, soy sauce, ketchup, black pepper and beef bullion and pour mixture over the roast. Then keep adding water until the meat is just covered.

Put the lid on the pot and and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About 3/4 of the way through, open the pot and shred the meat with two forks, adding salt and red pepper to taste. Cook the remaining time, with the lid off if there is a substantial amount of liquid left so it can evaporate (keep the lid on if the liquid is nearly gone) and mix cornstarch with 1 Tbsp cold water and mix it in so the sauce can thicken up a bit.

This meat would be great on sandwiches, crepes, or tacos. Pretty much anything really. Enjoy!

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