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Slow-Cooked Pork Roast Dinner

This easy and delicious recipe will give you the moistest pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender if there are any leftovers. Jane Montgomery - Piqua, Ohio

8 ServingsPrep: 25 min. Cook: 6 hours

Ingredients

1 large onion, halved and sliced
1 boneless pork loin roast (2-1/2 pounds)
4 medium potatoes, peeled and cubed
1 package (16 ounces) frozen sliced carrots
1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
2 tablespoons cornstarch
2 tablespoons cold water

Directions

Place onion in the bottom of a 5-qt. slow cooker. Add the pork,
potatoes and carrots. Whisk the hot water, sugar, vinegar, soy
sauce, ketchup, salt, pepper, garlic powder and chili powder; pour
over pork and vegetables. Cover and cook on low for 6-8 hours or
until meat is tender.
Remove pork and vegetables to a serving platter; keep warm. Skim fat
from cooking juices; transfer to a small saucepan. Bring liquid to a
boil. Combine cornstarch and water until smooth. Gradually stir into

2 of 2

Slow-Cooked Pork Roast Dinner (continued)

Directions (continued)

the pan. Bring to a boil; cook and stir for 2 minutes or until
thickened. Serve with meat and vegetables.
Yield: 8 servings.

Nutrition Facts: 4 ounces cooked pork with 2/3 cup vegetables and 1/3 cup gravy equals 304 calories, 7 g fat (2 g saturated fat), 70 mg cholesterol, 401 mg sodium, 30 g carbohydrate, 3 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.