Sorry I’ve been so absent on this blog lately. Well, I’ve been pretty absent on my personal blog as well. Life has been busy… not bad, just busy. I’ve had a lot going on, and I’m thankful for this bit of downtime today.
With my crazy schedule, I’m always on the lookout for awesome recipes that are either super quick or just thrown in the crock pot. I saw a recipe for Tangy Slow Cooked Pork Roast on Muffy Martini and knew I had to try it.
It came out perfectly. I had a hard time slicing it because it just wanted to fall apart. This is definitely something I’ll be making again!
Crock Pot Pork Roast
1 Large Onion
1 Pork Loin, About 2-3 Pounds
2 Tbsp Brown Sugar
1/4 Cup Balsamic Vinegar
2 Tbsp Soy Sauce
2 Tbsp Ketchup
1 Tsp Garlic Powder
1 Tsp Onion Powder
Salt and Pepper, To Taste
Slice the onion and arrange it at the bottom of your crock pot.
Put the pork roast on top of the onion.
In a bowl, mix together the brown sugar, balsamic vinegar, soy sauce, ketchup, garlic powder, onion powder, salt, and pepper.
Pour the sauce over the pork roast.
Cook on low for 6-8 hours or high for 3-4.
Serve and enjoy!
I made sure to put a few onion slices on each plate and drizzled with some leftover sauce. If you wanted, you could mix some cornstarch into the sauce to thicken it up a bit.