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Garlic Pork Roast
December 29, 2003

I used this recipe as a base to get the final results I was looking for. My pork turned out excellent, extremely tender and not the least bit dry. I left out the sweet potatoes because I just wanted plain mashed potatoes that I could pour gravy over. I seared the pork with my seasonings of choice, garlic, Fiesta Fajita seasoning, and salt-free Cavender's Greek Seasoning. I saved the 'drippings' from the searing to make my gravy rue then added the broth from the cooked roast to finish it up. I cooked the roast on two onions cut in half for 5 1/2 hours and just cut the cooker off to let it 'rest' for the last 30 minutes while I was finishing up the remainder of the meal. I haven't eaten until I was 'stuffed' in a long time, but I certainly did last night and so did my husband!

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