Tangy Slow Cooker Pork Roast Recipe (and what to do with the leftovers!)

So my husband and I realized last week that our kitchen hardwoods were starting to bow pretty severely in front of our fridge. After 3 hours of taking apart our refrigerator, we finally discovered that our fridge evaporator tray was cracked and leaking. I guess the freezer slowly drips water (I'm guessing the defrosted water) into a tray underneath the fridge, but the tray had somehow cracked at one corner and was leaking water all over our hardwoods.

In order to search for this problem, I had to empty out my entire freezer! It's packed to the gills, as is my basement freezer. So my husband made one request: start using up as much of the stuff in the freezer as possible over the next few months... which is why I made a huge 2-3 lb pork roast just for the two of us!

Tangy Slow Cooker Pork Roast

 

 

 

 Ingredients

• 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

Directions

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

Got Leftovers?

Since our roast was pretty big for just the two of us, we had some leftovers. We're not big on eating the same thing day after day, so I try to revamp my leftovers into something new. We took the pork roast and juices, shredded it and covered it in a bbq sauce (we used an asian spicy bbq sauce). Then we turned it into burritos! A little bit of rice, some beans and cheese with this yummy "pulled pork" made for a great dinner tonight!


Happy Couponing!
-Coupon Mama Massachusetts