Slow-Cooked Pork Roast Dinner |
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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 8 |
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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 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:
1. Place onion in 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.
2. 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 cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.
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