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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Take a mesquite pork roast, add some veggies, and cook in slow cooker. Tender AND tasty. Ingredients:
2 large potatoes |
1 lb baby carrots |
3 stalks celery |
1/2 lb mushrooms, sliced |
308 g pork loin |
1/2 large onion |
1 jalapeno pepper |
2 small mandarin oranges |
Directions:
1. Cut up potatoes. Place in bottom of slow cooker
2. Add carrots around base / sides of slow cooker.
3. Braise roast in frying pan, then add to slow cooker on top of potatoes.
4. NOTE: I used a 1.175 kg mesquite pork loin roast, see: /cc/useritem/46151159.html and then simply edited the volume of a pork roast to match the given calory data from my packaging.
5. Add onions / mushrooms to frying pan and fry with 1/4 cup of water to use up the mesquite flavouring.
6. Pour caramelized onion mixture over roast.
7. Add oranges
8. Slice jalapeno pepper and place over top. Add 1/4 cup of brewed green tea.
9. Cover and cook for 3-4 hours (high) or 8-9 hours (low). Core temperature of roast shoule be 170 degrees F.
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