Slow-Cooked Pork Roast

For Sunday dinner this week, we had slow-cooked pork roast with mashed potatoes and green beans. The sauce for the recipe had a nice sweet and tangy taste that also went well on the mashed potatoes. After cooking, we shredded the pork with a fork and served it with the sauce that I had added two tablespoons of cornstarch and reheated to thicken. I had two servings of the meat (6 ounces), which was more than enough to fill my appetite. It also made plenty for leftovers to have for lunch the next day.

Cost: $15 - Apple Juice ($1.59), Crushed Pineapples ($1.15), Barbecue Sauce ($1.49), Lemon ($0.49), 3.2 lb Pork Loin ($10.14).

Prep/Total Time: 20 minutes prep, 4 hours + standing time

Yield: 12 servings

• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1 cup barbecue sauce
• 2 tablespoons natural apple juice
• 1 teaspoon dried rosemary, crushed or 1 tablespoon minced fresh rosemary
• 2 teaspoons grated lemon peel
• 1 teaspoon minced garlic
• 1 teaspoon Liquid Smoke
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 boneless pork loin (3 pounds)

1. In a saucepan, combine the pineapple, barbecue sauce, apple juice, rosemary, lemon peel, garlic, Liquid Smoke, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 3 minutes. Meanwhile, in a nonstick skillet coated with cooking spray, brown the pork roast.
2. Place the roast in a 5-qt. slow cooker. Pour sauce over roast and turn to coat. Cook on high for 4 hours or on low for 6-7 hours. Let stand 15 minutes before carving.

Nutrition: (3 ounces cooked with 1/4 cup sauce) 199 calories, 2.7 g fat, 1.1 g saturated fat, 53.3 mg cholesterol, 306 mg sodium, 19.7 g carbohydrate, 0.5 g fiber, 14.1 g sugar, 22.4 g protein.

Tangy Slow Cooker Pork Roast

Makes 8 servings

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on low for 6 to 8 hours, or on High for 3 to 4 hours.

Per Serving: 210 Cal, 7.7 g Fat, 66 mg Chol, 487 mg Sod, 9.6 g Carb, 0.4 g Fib, 24.5 g Prot.

POINTS value:

Comments: This was Tammy's type of pork roast; nice and dry. The coating around the meat was really good, but it was too dry for me. It would have been better in my opinion cooked about five or six hours on low.

Chalupa (Slow Cooker)

Makes 16 Servings

4 lb pork roast

1 lb. dry pinto beans

2 garlic cloves, minced

1 Tbsp. ground cumin

1 Tbsp. dried oregano

2 Tbsp. chili powder

1 Tbsp Salt

4-oz can chopped green chilies

water

1. Cover beans with water and soak overnight in slow cooker.
2. In the morning, remove beans (reserve soaking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their saoking water) and more water if needed to cover all the ingredients.
3. Cook on High 1 hour, and then on low 6 hours. Remove meat and shred with two forks. Return meat to slow cooker.
4. Cook on High 1 more hour.
5. Serve over a bed of lettuce. Top with grated cheese and chopped onions and tomatoes.

Per Serving: 210.1 Cal, 9 g Fat, 3 g Sat Fat, 0 g Trans Fat, 50 mg Chol, 868.2 mg Sod, 17.9 g Carb, 11.4 g Fib, 28.7 g Prot.

POINTS value: 4

Comments: We've made these before and they are really good. They are great if your are feeding company since they make a lot of servings. We were having the four missionaries in our ward over for this meal. The recipe is really easy to make and tastes great served us a filling for a soft shelled burrito with toppings.