Gah!
It has definitely been far too long since I sat down to type out a post on here. My apologies. It appears that after sitting down at a computer and typing all day, the farthest thing from my mind is doing the same when I get home. That said, I have continued to do some recipe hunting and it most definitely continues to be Dad’s Turn To Cook around these parts.
Here’s one I have actually pulled out twice now. And it is pretty well foolproof. I will say one thing you will want to keep in mind if you’re making this one is that it works SO much better if you’ve remembered to thaw the roast prior to starting, if for no other reason than your cook time will be reduced, and you’ll have a much easier time searing the meat prior to starting things in the slow cooker.
The recipe I just linked? Follow that. It’s amazing. Fair warning, you will use a lot of dishes with this. It is entirely worth it. Now, a couple things that I ‘tweaked’. I sliced up an onion to rest the roast on in the slow cooker. I also sliced up a few apples to put in the bottom of the slow cooker (use ones that don’t get too mushy). That has an added benefit of adding a bit of sweetness to the honey -butter sauce in the recipe with the apple juices mingling in there, and you also get some flavour PACKED onion and apple that you can put on your pork slices when you’re plating things up. Another added bonus is the extra fluids equal extra sauce and you will WANT to have as much of this sauce as you can get in your life. I drenched the pork, I slathered it on top of the mashed potatoes I made as a side dish…and I still could have gone back for more. Don’t skimp on the spices, and don’t worry about the cayenne making things too tangy. My wife is very sensitive to ‘heat’ and she didn’t raise a red flag with the amount as directed. It adds just a bit of kick, but the butter and honey really smooths things out.
Enjoy!
-g
Dad's Turn To Cook 