Tuesday, September 13, 2011

Slow Cooker Pork Roast

I adapted The Food Nanny's Beef Roast to our families liking since we are not big beef eaters. It's the yummiest pork roast I have made so far in my crock pot! 
Slow Cooker Pork Roast

1 (4-pound) pork shoulder or butt roast ( I had a 3 lb. in the freezer)
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire
1 (10.75-ounce) can condensed
cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut
into 1-inch pieces (optional)
6 red potatoes or medium
russets, scrubbed and
quartered (optional)
8 to 12 servings
1. Place the roast in a slow cooker. Sprinkle with the garlic salt and pepper.
2. In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire
sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
3. Add the carrots and/or potatoes to the slow cooker if it is large enough to
hold them.
4. Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours.
If you choose not to add the carrots or potatoes to the slow cooker

1 comment:

  1. Sounds wonderful - I might have to make this for an upcoming picnic. My mouth is watering just thinking about it.