Wednesday, June 5, 2013

Crock Pot Pork Roast

I finally feel inspired to blog about a recipe I tried.  Blake and I have done this a couple times now.  We love buying a big fat Pork Roast, sticking it into the crock pot and then we have it all week with all different kinds of dinners.  We make quesadillas, pork BBQ sandwiches, omelettes, enchiladas etc.  The list is endless of all the kinds of recipes you can come up with, with leftover Pork Roast.  It's delicious.  First time I simply added salt and pepper but this 2nd time I added some spices and stuff.  It added the PERFECT touch to the pork roast but NOT overwhelming because I don't like overwhelming spices to meats and things because then all you taste are the spices.  It adds a nice subtle sweetness to the pork.  You can use the juices to make a thicker sauce too.  You can enjoy eating it all week :)  Trust me, you're going to want to!


1 (2-3 lb) pork roast, with bone
2/3 c grated parmesan cheese
1/4 c honey
1/4 c maple syrup Grade B
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp sea salt

To Make Sauce:
2 Tbsp cornstarch 
1/4 c cold water


  1. Place pork roast in crock pot.  In a small bowl, mix parmesan cheeese, honey, maple syrup, soy sauce, basil, garlic, olive oil and sea salt until well blended.  
  2. Pork over Pork Roast.  Cook on low for 11-12 hours.  Trust me, it's worth the wait!
  3. To make sauce: Remove pork and shred, set aside.  Strain juices.  Pour juices into a small sauce pan.  Bring to a boil.  Add 2 Tbsp cornstarch and 1/4 c cold water.  Stir until sauce thickens.  Remove from stove and pour over shredded pork.

Adapted from: MomClick

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