Sugar is Sweet, Vinegar’s Not, and You’ll Never Believe This Cooks in Your Crock Pot!
Wow Laura! This is one amazing recipe! I can’t wait for all of you out there to try this one. Whether you are fixing it for a family dinner, preparing it for a fancy dinner party to feed treasured guests or shredding it to make sandwiches, this is one very fine roast pork recipe. It’s a definite keeper!
There are a couple of fine points that could make the difference between success and failure with this recipe. First of all, make sure that you have the correct cut of meat. Pork tenderloin and pork loin are NOT the same cut! The cut will determine the cooking time required. Tenderloin will cook much more quickly than loin, regardless of whether you are cooking it in a crock pot or in your oven. Next, you will want to keep an eye on it so that it doesn’t dry out, even in your crock pot.
Let’s talk for a minute about the glaze and the formation of a “crust” on this roast. Although cooking this roast “low and slow” in your oven and periodically basting with the glaze will give you the same tender results you can get in your crockpot, neither of those methods will give you the caramelized “crust” that is the desired result of a recipe like this.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Have you been wondering exactly how to cook roasts of any kind? The basic thing to remember is that the roast should be put in your pan, or crock pot, with the fat facing up. This holds true for any type of meat, the theory being that, as the meat cooks and the fat is rendered, it marinates the meat.
Recipe and image courtesy of Laura at Laura’s Sweet Spot
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