Pork Crock Pot RecipeI love this pork roast recipe, and you might like it as well.  It is my sister’s favorite pork recipe, which she has shared with me.  We even check with each other when we are preparing it and having people over for dinner to make sure we aren’t serving the same dish to the same people too often!!  It’s a “joke” in our family.  Who’s going to make the pork roast this week?  No kidding, we are dead serious about this, as we are about all our recipes.  There would be a weird story to tell if you had a dish at someone’s house one night and then went to someone else’s house the next night and had the identical meal.  That would not be funny at all.

Here it is, our “SECRET” recipe that we both love:

  • 3 or 4 pound pork roast.  (I always get the boneless roast.  It looks pretty and slices nicely.  And I trim off as much excess fat as I can, but it’s difficult to remove all the fat from a pork roast.)
  • 1 cup dried cranberries
  • Honey or molasses or any syrup that you like, about ½ cup
  • A sprinkle of ground cloves
  • A sprinkle of ground nutmeg
  • Salt and pepper

I brown the pork roast in a fry pan atop the stove in a little olive oil just enough to get it brown.  I don’t want to cook it in the fry pan, just give it a lovely golden brown color before I put it in the crock pot.  It’s a prettier presentation.  Put browned pork roast in crock pot, add all the other ingredients and set that puppy to cook for 8 to 10 hours.  I usually cook it for 8 hours on high, and that gets it to the tenderness that I want.  You will know your own personal crock pot and your tenderness preference.  I like mine tender.

You can switch this recipe around to use whatever kind of berry you prefer, as you might like something different than cranberries.

Pork is a great meat to cook with.  It’s called the other “white” meat.  It’s low in fat and cholesterol.  And it tastes good, but it tastes great if you have a little sweetness to go along with it.  That’s why I like to have the cranberries.  The cranberries are tart, might be too tart for you, though, so you need to find the right berry to make that sauce sweet.  Sometimes I add 2 tablespoons of flour along with all the other ingredients to thicken the sauce some.

Because I’m serving a sweet sauce with the pork roast, I usually have something like brussel sprouts and brown rice to complete this meal.  I like to shake the brown rice around in a fry pan with a little olive oil to crisp the rice some, give it some crunch.  If I have a dessert with this meal, I usually have a light in texture cheese cake.  There are recipes to make your own light in weight/texture cheese cake, and you probably have your favorite.