Tuesday, July 22, 2008

Slow Cooker Sweet and Sour Pork

Below you will find the one and only Robin Miller recipe I've tried. I've never been one to turn one meal into two (or three or four in Robin's case) but this meal is the exception. I came across it a year or so ago when looking for roast ideas for the crockpot. This one is a winner - the meat comes out so tender and juicy and the tangy, sweet sauce is perfect. The best part is that the leftover pork is shredded and can be turned into pulled pork sandwiches later in the week (currently on my menu for Thursday so be on the lookout for the post!). Even if you choose not to recylce the leftovers into sandwiches, this recipe is still a great one.

Slow Cooker Sweet and Sour Pork

3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast, trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper

Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.
(I reserve a little of the sauce to store with the leftover pork to just to ensure that it doesn't get dry.)

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