Although I used to use lots of crock pots for candle making, it is only recently that I started experimenting with them for cooking food. This recipe makes the best roast pork I have ever tasted, and the onions are easily separated for picky eaters like me. To suit my family this his just a bit spicy, but I have noted where to add more for a spicier meal.
Pork Roast - I used a boneless shoulder roast. This will work with roasts between 3 and 5 pounds. Boneless pork also works well.
2 large onions - cut into eighths (large chunks) - place in bottom of crock.
6 cloves of garlic - peel and squash - these can be minced if desired but there is no need to chop them up. Add to crock.
Pork Rub
Mix these ingredients and rub into the meat. Place the meat atop the onions.
- 2 Tablespoons sugar (brown sugar works too)
- 1 Tablespoon Paprika
- 2 teaspoons sea salt (sub regular salt if necessary)
- 1/2 teaspoon fresh ground pepper (sub - pre ground pepper if necessary)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Marinade
Mix the following ingredients. Pour half over the pork and set the other half aside for now.
- 3/4 cup cider vinegar
- 2 Tablespoons worcestershire sauce
- 1 1/2 teaspoons sugar (brown sugar works too)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne powder (use 1/4 teaspoon for a spicier roast)
- 1/8 teaspoon red pepper flakes (use up to 1 1/2 teaspoons for a spicier roast)
- 1/2 teaspoon powdered mustard seed
Turn on the crock pot and cover. The time will vary from one crock pot to the next but it will take 6 - 8 hours on low or 4 - 6 hours on high.
After 6 hours on low, or 4 hours on high pour the reserved marinade over the roast.
Finishing up
After removing the meat, strain the onions out and serve as a side dish. The juice may be turned into a gravy by adding some cornstarch (dissolve it in cold water first, then stir in slowly). Heat this in a saucepan while stirring until it thickens.
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