Pork Lion Roast in a Slow Cooker
Spinach Chicken
French Crock Pot Rib Roast
Serves: Serves 6-8
a 2-3 lb pork loin roast
1 large onion, sliced thinly
1-1/2 cups of beef stock or broth (no sugar)
3 Tbl of red wine vinegar
1 Tbl garlic powder
1 tsp of onion powder
½ tsp paprika
1 tsp of celery salt
Black pepper to taste. Nice grind
3 Tbl of Worcestershire
Instructions:
Preheat your broiler and get out your slow cooker.
Put the pork roast on a small cookie sheet (or other pan) and broil it about six inches below your broiler element for 7 to 10 minutes. Your goal is to get the top lightly browned and get a nice crust. There will be a significant amount of hot grease on the cookie sheet as you take it out of the oven, so be careful. You’ll dispose of that grease after it cools.
Slice onion and put it in the crockpot. Put in all of the other ingredients and swish it around. Then place pork roast on top of onion mixture. The pork roast will stick up above the liquid by about 1.5 inches.
Set on low and cook for seven hours. It should be cooked and tender.
Each portion of meat will be one slice about a half-inch thick. Six-ounce or two three-ounce slices
Serve with a half cup of veggies. The other half is your half cup of onions.
When you prepare to serve it, you have a couple of options. You can serve the onions and the broth as is or you can carefully blend it in a blender to become onion ‘gravy.’
This dish will transport well and will heat nicely in a microwave.
Enjoy!
Cheers,
Zola
