Prep 10 mins
Cook 8 hrs
A slow cooker pork roast with a sweet and lightly spiced glaze by Diana Rattray. Sent to me in an e-mail from About.com. (Haven't tried this yet, but it sounds delicious and looks so easy to make.)
- Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.
- In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
- Cover and cook on LOW for 7 to 8 hours.
- 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.
This is one of the best recipes I have made in a long time! Phenomenal! I used a 4 lb boneless pork roast but did not trim the fat and put the fat side up. I misread the instruction and put the cinnamon in with the other initial ingredients (1 c brown sugar, mustard and balsamic vinegar) so I skipped the final step of draining the juice and adding the additional 1/3 cup brown sugar. This made fantastic pulled pork leftovers. This is also good for pulled pork sandwiches with BBQ sauce as leftovers. I will be adding this into my regular rotation, thank you for sharing this!
I got a $5 pork loin at the store that literally turned into a weekends feast! I followed the recipe to a T, shredded it when it was done & mixed in a bottle of sweet baby rays! YUUUUUMMMMY! I cant believe this doesnt have more reviews! I'll definitely be making this for the rest of my life! Thanks for sharing!
For what it is, this recipe is great. It's quick and easy and the finished product is tasty. Follow the directions as closely as you can because I edited the recipe a little my second try and it didn't come out as well [DEFINITELY leave the juices in the pot or it WILL dry out] This is mild enough in taste that we used it for pulled pork sandwiches, tacos and enchiladas. The sweetness is just enough that when used in different recipes it doesn't interfere with the new recipe. Definitely a keeper!