Ingredients: |
Ingredients: - 1 (3 to 4 pound) boneless pork roast (shoulder or loin)
- 2 onions, peeled and quartered
- 1lb of baby carrots
- 8 strips (each 3 inches long, 1/2 inch wide) fresh lemon
peel
- 4 cloves of garlic, minced
- 1 cup of check or vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 teaspoons dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons cornstarch (optional, for gravy)
- 2 tablespoons water (optional, for gravy)
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Directions: |
Directions:1. Place the quartered onions at the bottom of the slow cooker to create a bed for the port roast
2. In a small bowl, whisk together the broth, soy sauce, balsamic vinegar, honey, Dijon mustard, thyme, pepper, and salt to create your cooking liquid.
3. Place the pork roast on top of the onions and spread the minced garlic over the pork.
4. Pour the cooking liquid over the pork roast, ensuring some of it drips down to mingle with the onions.
5. Cover and cook on low for 8 hours or on high for 4-5 hours, or until the pork is tender and shreds easily with a fork.
6. Carefully remove the pork roast from the slow cooker and let it rest for a few minutes before shredding or slicing.
7. For those who love a good gravy, you can use the liquid from the slow cooker. Just mix cornstarch with water, stir it into the liquid, and cook on high until it thicks to your liking. |
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