Monday, November 7, 2011

Brown Sugar Pork Roast Slow Cooker Style

The Crock Pot is one of the best inventions for your culinary needs. Especially for moms that have no time. If you do prepare ingredients ahead of time, you'll be able to cook yourself or your family hearty and healthy meals. The Pork Shoulder Roast is on sale this week until Wednesday at ShopNSave market.

Cook Time: approx. 9 hours


1 boneless Pork Shoulder Roast, 4 to 6 pounds
1 clove Garlic, halved or Garlic Powder if you don't have garlic cloves
1 tablespoons Salt
2 tablespoons Pepper
1 1/3 cups Brown Sugar, divided
1 tablespoon Dijon Mustard
1 tablespoon Balsamic Vinegar
1/4 teaspoon Cinnamon
6 cups Orange Juice
2 cups Water
1 cup of your favorite wine, I used some Angioletta Moscato


Wash your Pork Shoulder Roast. Place in Crock Pot. Pour Orange Juice, Water and Wine over the Pork Shoulder Roast. Cover and cook for about 4 Hours on Low or 2 Hours on High. Drain all but about 2 cups of the liquid. Rub with Garlic halves or Garlic Powder. Sprinkle with Salt and Pepper. Prick the Roast all over with a fork or skewer. In a cup or bowl, combine 1 cup of the Brown Sugar, the Dijon Mustard, and Balsamic Vinegar. Rub all over the roast. Cover and cook on LOW for about 5 Hours on Low or 2 1/2 Hours on High. Pour off the excess juices. Combine the remaining 1/3 cup Brown Sugar with Cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.

Serve with Mashed Potatoes or Rice and a Side of your favorite Veggies!

Serves 6 to 8.

Modified from

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