It's Crockpottin' City Around Here!

Lisa has really been trying to get me to cook more at home and to use my crockpot (CP) to make life a little easier and to save a little money in this wonderful (NOT!) economy. And, I'm very GRATEFUL for her help!

So I was driving to work the other morning and one of the radio ladies was talking about her mom's recipe for this tangy pork loin. I'm totally into anything "tangy" so I looked up the recipe and made it today. I wish I'd taken a picture of it in the CP before it started cooking, but I didn't. Next time! It was SO GOOD! Clint even said dinner was "good," rather than his usual "not bad!" (That means a lot to me!) So, for those interested, here is the recipe:

Mama Jo's Tangy Crockpot Pork Loin (Courtesy of The Daily Dish)

2 large onions, sliced
5 lbs boneless pork loin roast
2 c hot water
1/2 c white sugar
6 T red wine vinegar
4 T soy sauce
2 T ketchup
1 t black pepper
1 t salt
1/2 t garlic powder
2 dashes hot pepper sauce, or to taste (I used about 1/4 t)

Arrange onion slices evenly over the bottom of the CP and then place the roast on top of the onions. In a separate bowl, wisk together the remaining nine ingredients and pour over the roast. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

When roast is done, remove it from the CP and place on serving dish. As much as I tried to slice my roast, it was so perfectly done that it just felt apart in chunks. Next, strain the onions and "pork goo" from juice in the CP. Pour the juice into a pot and using cold water and cornstarch, make a gravy. The flavoring of the juice shouldn't need any additional seasoning.

Serve with boiled or mashed potatoes and fried cabbage (or any other green vegetable you like but this is what we had). A green salad will be a nice addition as well.

We also made Auntie Sigie's brownie trifle for dessert but I changed it up a little. Auntie...it's a challenge! I used half chocolate pudding and half butterscotch! Yum, yum!!!