Roxy15
All-Conference
[SIZE=20pt]Crockpot Pork Roast:[/SIZE]
[SIZE=20pt]2-3 lb. Pork Roast[/SIZE]
[SIZE=20pt]1 Medium Onion, Sliced[/SIZE]
[SIZE=20pt]3/4 Cup Stock-Vegetable Or Chicken[/SIZE]
[SIZE=20pt]1 Tsp. Salt[/SIZE]
[SIZE=20pt]1/2 Tsp. Pepper[/SIZE]
[SIZE=20pt]1/2 Tsp. Garlic Powder[/SIZE]
[SIZE=20pt]1/2 Tsp. Dried Thyme[/SIZE]
[SIZE=20pt]1/2 Cup Brown Sugar[/SIZE]
[SIZE=20pt]1/2 Cup Water[/SIZE]
[SIZE=20pt]1/4 Cup Balsamic Vinegar[/SIZE]
[SIZE=20pt]2 T. Soy Sauce[/SIZE]
[SIZE=20pt]Layer sliced onion in bottom of Crockpot.[/SIZE]
[SIZE=20pt]Place pork roast on onions.[/SIZE]
[SIZE=20pt]Mix together salt, pepper, garlic powder and thyme; sprinkle over roast.[/SIZE]
[SIZE=20pt]Pour vegetable or chicken stock around the side of the roast.[/SIZE]
[SIZE=20pt]Cook on low for approximately 6 hours or on high for 4 hours.[/SIZE]
[SIZE=20pt]Thirty minutes before roast is done, mix together brown sugar, water, soy sauce and balsamic vinegar in a small pot.[/SIZE]
[SIZE=20pt]On medium-low heat, bring mixture to a simmer. Reduce by about 1/3 or until slightly thick; set glaze aside.[/SIZE]
[SIZE=20pt]When roast is done, take out of Crockpot and place in a roasting pan.[/SIZE]
[SIZE=20pt]Preheat oven to 450 degrees.[/SIZE]
[SIZE=20pt]Pour 1/3 of the glaze over the roast and place in oven.[/SIZE]
[SIZE=20pt]Continue to glaze roast every 5 minutes until glaze is used up.[/SIZE]
[SIZE=20pt]Take roast out of oven, loosely tent with foil and let rest for 10 minutes.[/SIZE]
[SIZE=20pt]Slice or shred with a fork.[/SIZE]
[SIZE=20pt]Serve with extra drippings.[/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt][/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt]2-3 lb. Pork Roast[/SIZE]
[SIZE=20pt]1 Medium Onion, Sliced[/SIZE]
[SIZE=20pt]3/4 Cup Stock-Vegetable Or Chicken[/SIZE]
[SIZE=20pt]1 Tsp. Salt[/SIZE]
[SIZE=20pt]1/2 Tsp. Pepper[/SIZE]
[SIZE=20pt]1/2 Tsp. Garlic Powder[/SIZE]
[SIZE=20pt]1/2 Tsp. Dried Thyme[/SIZE]
[SIZE=20pt]1/2 Cup Brown Sugar[/SIZE]
[SIZE=20pt]1/2 Cup Water[/SIZE]
[SIZE=20pt]1/4 Cup Balsamic Vinegar[/SIZE]
[SIZE=20pt]2 T. Soy Sauce[/SIZE]
[SIZE=20pt]Layer sliced onion in bottom of Crockpot.[/SIZE]
[SIZE=20pt]Place pork roast on onions.[/SIZE]
[SIZE=20pt]Mix together salt, pepper, garlic powder and thyme; sprinkle over roast.[/SIZE]
[SIZE=20pt]Pour vegetable or chicken stock around the side of the roast.[/SIZE]
[SIZE=20pt]Cook on low for approximately 6 hours or on high for 4 hours.[/SIZE]
[SIZE=20pt]Thirty minutes before roast is done, mix together brown sugar, water, soy sauce and balsamic vinegar in a small pot.[/SIZE]
[SIZE=20pt]On medium-low heat, bring mixture to a simmer. Reduce by about 1/3 or until slightly thick; set glaze aside.[/SIZE]
[SIZE=20pt]When roast is done, take out of Crockpot and place in a roasting pan.[/SIZE]
[SIZE=20pt]Preheat oven to 450 degrees.[/SIZE]
[SIZE=20pt]Pour 1/3 of the glaze over the roast and place in oven.[/SIZE]
[SIZE=20pt]Continue to glaze roast every 5 minutes until glaze is used up.[/SIZE]
[SIZE=20pt]Take roast out of oven, loosely tent with foil and let rest for 10 minutes.[/SIZE]
[SIZE=20pt]Slice or shred with a fork.[/SIZE]
[SIZE=20pt]Serve with extra drippings.[/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt][/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]
