A delicious recipe for tangy slow-cooker pork roast. This roast is delicious served with saffron rice and brussels sprouts!. It’s easy to prepare and is really one of the best recipes for slow-cooked pork that I’ve ever eaten.
- 1 lean 2.5-pound boneless pork roast
- 1 large purple or red sweet onion, sliced thin
- 1 cup hot water
- 1/4 cup brown sugar
- 3 tablespoons red wine
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 teaspoon ground sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
Peel the onion and cut into very thin slices. Place the sliced onion in the bottom of your slow cooker. Place pork on top of onions.
Now with a wire whisk mix all the rest of your ingredients together very well in a bowl. Pour all of the ingredients on top of the pork roast.
Turn the slow cooker on high and cook for 4-6 hours or until the pork roast is tender. If the sauce begins to dry out, add a half cup of water at a time and more if necessary.
You can also use the left over pork roast to make delicious cuban sandwiches. Those sweet onions left on the bottom of the crock pot are wonderful on sandwiches. Try it and I think you’ll see what I mean.