I've realized with my posts that I am in need of a better camera..as far as for food photography anyway:) Ignore the dim lighting and my lack of photography skills if you can..because this is a great stand by recipe for a pork roast. Can't take credit for this one though..my mom made this roast this week for supper, just like she has many times before and it was, as always, deeelicious. It's hard to beat a roast that has been cooking all day in a crock pot. It makes the meat really tender and these few ingredients my mom adds to it makes it melt-in-your-mouth good. Try this, I dare ya! You will be glad you did!
Ingredients:
4-5 lb loin end pork roast (*can use any cut of pork--shoulder, loin, or whatever is on sale:))
Salt, Pepper
1 large clove garlic
1 onion sliced into rings, not chopped
2 bay leaves
1 whole clove
1 c hot water
2 T soy sauce
Directions:
Rub pork roast with salt/pepper. Make tiny slits in meat and insert slivers of garlic. Place roast in broiler pan and broil 15-20 mins to remove excess fat.
Put 1 sliced onion in bottom of Crock Pot. Add browned pork roast and remaining ingredients. Cover and cook on LOW until done-about 10 hours.
To thicken gravy: Remove roast to serving platter. Blend 2 T cornstarch w/2 T cold water to form paste. Set on HIGH and pour in paste. Stir well and let come to boil-about 15 mins-until thickened. (depending on how much liquid is left in the crock, you may need to continue to add more cornstarch mix to reach desired thickness).
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