Pork Roast

I still get a little nervous when I am feeding more than 2-3 people.  I haven’t had much practice with it and I am always afraid there won’t be enough food.  One way to get over this is to practice having dinner guests.  The real reason we have dinner guests is that we want to get to know them, but the side benefit is I am starting to get a feel for how much food is needed.  This was an eight pound pork roast.  It turned out to be way too much food for us and our dinner guests, but fortunately we live in the modern era and have a freezer.  Some of it has come back out of the freezer already and has been used for carnitas.

This recipe was originally intended for a small pork loin.  I made it for a pot luck once and it was a hit!  This time I decided to try it with this humongous roast.  At $1 a pound, how could I refuse?  The large roast had a mild flavor because the spices had difficulty getting to the middle of the roast, but if you have a small roast or pork loin, it will permeate just fine.  You could probably stand to double the spices if you are using a large roast.  We ate the parts that had been sitting in the juice without adding any sauces or anything.  The middle parts we have been using for other things like BBQ pulled pork and carnitas.  The great thing about cooking is that it is extremely flexible, so you can use this recipe as you wish.

 

Ingredients:

2-3 pound pork loin or pork roast (can use up to an 8 pound roast)

3 T. lemon juice

3 garlic cloves, minced

1 tsp crushed rosemary (didn’t use the time I took it to a potluck, but I did use it this time)

1 tsp parsley flakes

1/2 tsp thyme

1/4 tsp pepper

1/4 tsp salt

 

Directions:

Put the loin/roast in a crock pot.  Spread all ingredients on top of the roast and turn to coat (this was impossible with an 8 lb roast, but was easy with a smaller porkloin.)

For a smaller piece of meat, cook on high for 4-6 hours or low for 6-8 hours.  For a larger piece of meat, cook on high for 6-8 hours or low for 8-10 hours.  I cooked mine on high for 8 hours because it was so large.

img_6207

 

Original recipe: http://www.food.com/recipe/simply-delicious-crock-pot-pork-loin-317045

 

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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