Monday, October 15, 2012

Slow cooked Pork

1 boneless whole pork loin roast (3 1/2-4 lbs.)
1 T. canola oil
1 medium onion, chopped
1 celery rib, cut into 1 inch pieces (I used mushrooms instead)
1 envelope brown gravy mix
1 cup water
1 cup unsweetened apple juice
1/2 cup unsweetened applesauce
2 tsp. Worcestershire sauce
1/2 tsp. seasoned salt
1/2 tsp. black pepper

Cut roast in half.  In a large skillet, brown roast in oil on all sides.  Transfer to a 5 quart slow cooker.  In the same skillet, saute onion and celery until tender.  Add to slow cooker

In a small bowl, whisk together gravy mix and water.  Stir in remaining ingredients.  Pour over pork.  Cover and cook on low for 5-6 hours or until meat is tender.  Skim fat from cooking juices.  Thicken if desired.  Serve with roast.

I served this with asparagus and spaghetti squash.  The leftover pork makes great sandwiches or used on tortillas.  

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