 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
|
A low-effort, high flavor family favorite. I've also made this without the BBQ sauce and it's just as delicious! Ingredients:
2 tablespoons extra virgin olive oil |
2 1/2 lbs pork roast |
1 (1 ounce) package lipton onion soup mix |
1 cup wine (red or white, your preference, i use whatever is on hand) |
1 cup brown sugar |
1/2 cup honey |
1/4 teaspoon toasted sesame oil |
1 cup baby carrots |
5 potatoes, peeled and sliced |
1 1/2 cups barbecue sauce |
water to cover whole roast |
Directions:
1. Peel and slice potatoes
2. Place carrots and potatoes into bottom of large crockpot.
3. Heat pan over high heat with EVOO.
4. Add roast and brown all sides.
5. remove and place on top of veggies.
6. add Onion soup mix and stir into browned bits from roast just untill starts to brown.
7. add wine and loosen browned bits.
8. stir in brown sugar, honey, and sesame seed oil.
9. cook until all ingredients start to meld and wine begins to reduce.
10. Add cold water to pan and pour over roast (adding more water to cover roast if needed).
11. During last couple hours add BBQ sauce and rotate roast to coat.
12. Allow to rest 10 minutes before pulling meat apart with 2 forks.
13. Serve with your choice of buns or rolls and veggies on the side.
14. (A sweet gravy can be made for the veggies by reserving some of the liquid as a stock and making as you would with any other regular gray.).
|
|