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Tangy Slow Cooker Pork Roast
May 29, 2010

I made a lot of changes, so although I thought this was a 5-star dinner, I think it was due to input from other reviewers and some of my own revisions. I did brown the pork in about 1/2 Tbsp of oil with 1 tsp of butter. For the sauce I mixed 1.5 cups beef broth, 2 Tbsp of red wine vinegar, 3 Tbsp of soy sauce, 1 Tbsp of white sugar, 1 Tbsp of ketchup, 1 tsp of black pepper, 1/4 tsp of salt (since the beef broth is pretty salty), 1 tsp each of garlic power and onion poweder, 1/2 tsp each of paprika and dry mustard, about 1 tsp of Frank's Red Hot and a dash of worcestershire. I layered about 8 medium red pototoes (peeled) on the bottom of the crock pot, covered with onions, then put the browned roast on top. Then I added baby carrots all around the sides. I cooked on high for about 1 hour, then turned down to low and cooked for another 5 hours. After 5 hours, I sliced the pork into about 10-12 pieces and put it in the bottom of the crock pot so it would be submerged in the juices. I cooked for 1 additional hour and then removed all the veggies and pork and kept them warm on a platter. Then I poured the juice into a pot, added a cornstarch slurry and brought it to a boil to make a gravy. It was AWESOME! And pretty healthy too! Thanks for the great start, K :)

  1. 1978 Ratings

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