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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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An easy slow cooker recipe from Beverly Mills & Alicia Ross of Desperation Dinners. They recommend serving with black-eyed peas, turnip greens, and corn bread. Ingredients:
1 (3 1/2-4 lb) boneless pork loin roast |
1 cup apple juice |
1/2 cup dijon mustard |
1 (14 1/2 ounce) can chicken broth |
1/4 cup cornstarch |
1/4 cup water |
Directions:
1. Trim visible fat from pork roast; cut in half so it will fit into slow cooker. Place halves side by side in the bottom of a 5 qt or larger slow cooker.
2. In a 4 cup glass measure, mix together apple juice, mustard, and chicken broth. Pour mixture over roast. Cover and cook on LOW for 8-10 hours or a thermometer inserted into each roast registers at least 160 degrees.
3. When roast is cooked, remove meat to a platter; using two forks, shred meat.
4. In small jar with a lid, shake together cornstarch and water. Slowly pour mixtures - a tablespoon at a time - into the sauce remaining in the cooker. Stir until slightly thickened, about one minute.
5. NOTE: You may not need all the cornstarch mixture.
6. Ladle sauce over meat and serve.
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