I'm new to cooking pork, and I have a very limited repertoire of crock pot recipes so I was pleasantly surprised at how well this came out. My kids both loved it, too, which is double bonus points for me. Anything I can make that the whole family will eat without complaining, well, that's just a happy day.
2-3 shallots, sliced into 1/4 thick rings (may substitute a small mild onion)
3 cloves of garlic, sliced
2 handfuls of baby carrots
3 redskin potatoes, cut into 2 inch chunks
1 yam, peeled and cut into 2 inch chunks
2.5-3 pound boneless pork loin roast
2-3 tablespoons brown sugar
kosher salt
freshly ground pepper
1 long sprig fresh rosemary
1 cup water
2 tablespoons butter
2 tablespoons flour
Spray the crockpot with cooking spray (makes cleanup so much easier!!) and layer the vegetables in the bottom. Sprinkle liberally with salt, pepper and about half the rosemary leaves. Lay the pork roast on top, sprinkle it with salt, pepper and brown sugar and put the remaining rosemary leaves on top. Cook on low for 6 hours or until done. Use a turkey baster to slurp out the cooking juices. In a saucepan, melt the butter and stir in the flour to form a thick paste. Gradually stir in the cooking juices and simmer until thickened. You may add more water, salt and pepper depending on your personal gravy preferences. This roast just fell apart as I was cutting it because it was so tender...yummy!
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I like to use the crockpot liners from Reynold's. They are such a dream. Unfortunately, I haven't been able to find them here in NYC and so will be stocking up on them when I visit SLC.
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