The weather guy said that cold weather would be sticking around for a while, so I made the sensible choice to pull out the Crock-Pot. Nothing keeps cold at bay better than the happy thought of a delicious meal cooking away all day in your kitchen Like most good Southern girls I’ve got dozens of tried and true Crock -Pot recipes, and a couple of those will definitely make their way to the table in the next week or so, but I’m up for something new. How does Roast Pork sound? We are barbeque people and love Aunt Mary’s Crock-Pot Barbeque, but a simple roast pork can be versatile enough to be barbeque one day one, my favorite, Chinese Roast Pork Lo-Mein the next day, and barbeque pizza on day three. That is if you’re lucky enough for a day three, this stuff is addictive.
Here’s the story – I sent my husband to the grocery with the instructions to get a boneless pork loin roast. He came home with a bone in Boston Butt because it was on sale. I’m used to this by now. The lure of a sale is an addiction to the man, he literally can’t help himself, even knowing he’ll be in trouble when he gets home. This time I only fussed at him halfheartedly, and mostly for show, because I sort of had an idea that could make a pork roast even better using that fairly inexpensive (at least on sale) cut of meat. He’s lucky, not only did it work it was even better than we imagined! The pork even browned in the Crock-Pot, making those luscious little crispy bits that are the winning part of any pork dish. The best thing is that this is almost a “no-recipe recipe”, it’s so easy. I used four ingredients in a rub and a bunch of garlic cloves. Yep – that’s it. The roast cooked for twelve hours on the Low setting, but it would have easily been ready in ten. That’s one of the nice things about Crock-Pot cooking- it’s not really rocket science.
About half way through the cooking time, I removed the pork and poured out the accumulating liquid. A few hours later the bone slipped right out and the pork was easy to shred. I cooked it a couple more hours, to get even more browned pieces. When it was time for dinner I removed about half of the pork and mixed in our own barbeque sauce, the rest went into the fridge after a cool down. I have three words for this recipe -Pure Pork Perfection. It’s almost a shame to take any credit for what is practically no work, but what the heck, don’t tell and everyone will think you are just a kitchen genius. And, of course you are!
Ingredients
Pork Roast – I used a 5 lb Boston Butt
8 to 10 cloves of garlic peeled
3 Tbsp paprika
3 Tbsp brown sugar
2 Tbsp garlic salt
1 Tsp cayenne pepper (more or less depending on your heat preference)
Directions
Rinse the roast and dry thoroughly.
Cut slits in the roast and insert garlic cloves.
Mix together paprika, brown sugar, garlic salt, and cayenne pepper. Rub over pork.
Put pork roast in a crockpot set to Low.
After 6 hours remove roast and pour off all accumulated liquid.
Return roast to crockpot set on Low.
After about two hours you can remove the bone and shred the meat a bit to get more browned bits.
Depending on the size of your roast it should be perfectly cooked in 10 hours.
Any extra cooking time is for additional browning.
Day 2
