I had a beautiful pork roast to cook the other night. It was a To-Go meal night and I had two meeting to attend before getting everyone in the car to go to dance classes. I needed something super easy and flavorful. I found the recipe for a Pork Roast Supper at Muffy Martini.com that sounded promising.
I made sure to use a large pork roast so that I would have extra for Pork Tacos (click for link to recipe) the next night. Two meals from one dish! That is exactly what I need this week.
I served the pork roast in our To-Go dishes with green beans. I sliced the pork and piled it on a bun thinking it would make it easier to eat. Both kids loved the sauce so much the tops of the bun were abandoned and the pork was eaten alone and then the bun that soaked up all the sauce was devoured.
This was a tasty meal that the kids have asked that I make again with more sauce (I doubled it from the original in the recipe below). I guess next time I will have to triple it.
- 1 large onion, sliced
- 3 pound boneless pork loin roast, fat trimmed
- 1/2 cup white sugar
- 6 tablespoons balsamic vinegar
- 4 tablespoons low sodium soy sauce
- 4 tablespoon ketchup
- black pepper & salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 dash hot pepper sauce, or to taste
- Spray the bowl of the slow cooker with non-stick spray.
- Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion slices.
- Mix together sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, onion powder and hot sauce; pour over roast.
- Cover, and cook on Low for 6 to 8 hours.
- Remove from slow cooker and allow to rest 5 minutes before slicing.