My Top Picks Slow Cooker

Pork Roast (Slow Cooker)

Source: Appleton Post Crescent

So flavorful, tender and tastes even better the next day!

Ingredients

  • 3 lb. boneless pork loin roast
  • 1 c. vegetable broth
  • 2 Tbls. good balsamic vinegar (18 yr or older)
  • 1 Tbls. Worcestershire
  • 1 Tbls. Kikkoman low-sodium soy sauce
  • 1 Tbls. honey
  • 2 t. minced garlic
  • ½ t. red pepper flakes
  • salt and pepper, to taste
  • 2-3 Tbls. all-purpose white flour, optional to thicken juices

Instructions

Remove butcher string (if it exists) and trim the roast of excess fat if needed (too much fat causes the pork to be greasy; leave a very thin layer). Place pork, fatty side down, in slow cooker.

In a small bowl, whisk together vegetable broth, balsamic vinegar, Worcestershire, soy sauce, honey, garlic and red pepper flakes. Pour sauce over pork, sprinkle with a little salt and pepper. Cook for 5-6 hours on high or 8 hours on low.

When pork is cooked, remove with tongs and cut into ½-inch slices. Place slices in a glass baking dish, overlapping as necessary. If you want to thicken the juices a bit, see note below.

Pour the cooking juices over pork. Serve immediately or store in refrigerator until ready to serve.

To reheat, bake at 325 degrees for 20 minutes.

NOTE: To thicken the juices, whisk a little flour into the juices remaining in the slow cooker (after removing the pork) and continue to cook on high for about 20 minutes, whisking a few times to get desired consistency. Don’t get the sauce too thick, you want it a little thin, but not watery.