Slow-Cooked Pork Roast Dinner
TOTAL TIME: Prep: 25 min. Cook: 6 hours
YIELD: 8 servings.
This delicious recipe will give you the most tender pork you have ever tasted! You can cut it with a fork, and it's just as moist and tender the next day—if there are any leftovers. —Jane Montgomery, Piqua, Ohio
Ingredients
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1 cup hot water
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1/4 cup sugar
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3 tablespoons cider vinegar
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2 tablespoons reduced-sodium soy sauce
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1 tablespoon ketchup
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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1/4 teaspoon chili powder
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1 large onion, halved and sliced
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1 boneless pork loin roast (2-1/2 pounds), halved
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4 medium potatoes (about 1-3/4 pounds), peeled and cut into 1-inch pieces
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1 package (16 ounces) frozen sliced carrots, thawed
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2 tablespoons cornstarch
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2 tablespoons cold water
Directions
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1.
In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender.
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2.
Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.
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