Pork roast is marinated overnight in an Asian-inspired sauce, then cooked low and slow until it is fall-apart tender.
At the beginning of last week, I apologized to my husband and said that we might be eating out a lot more than normal until the project was done. Dinner was not on the top of my priority list.
But surprisingly, I have ended up cooking dinner almost every night. We’ve been taking a night each week to go to a food truck, but besides that, I have found the time to make dinner.
I think one main reason is that I don’t like the way I feel after we eat fast food, plus the fact that it is so expensive. But also because I just decided to keep thing simple – and really, easy dinner is faster and easier than loading everyone into the car to go pick up food!!
This slow cooker pork is one of those meals that is much faster to prepare than the time it would take to go through the drive through. To be fair – you do have to start the night before by marinating the pork, but really, that just makes it even easier the next day to make dinner. But I can almost guarantee you that you’ll feel better about eating this than you would a cheeseburger.
One thing I like to mention when you are cooking a big piece of meat like this in a slow cooker is that all slow cookers cook differently. You don’t want the pork to cook too long, because it can become dry. So start checking around 6 hours and cook until it is your desired doneness.
This is a perfect weeknight (or weekend!) dinner!
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- One (4 lb) boneless pork roast
- 2 cups water
- ½ cup soy sauce
- ¼ cup toasted sesame seeds
- ¼ cup molasses
- ¼ cup cider vinegar
- 4 green onions, sliced
- 2 teaspoons garlic powder
- 3 tablespoons cornstarch
- ¼ cup cold water
- additional sliced green onions, for serving
- Cut the roast in half and place it in a large ziptop bag. In a small bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, green onions and garlic powder. Pour half of the marinade into the bag with the roast. Seal the bag and make sure the whole roast gets coated with the marinade. Refrigerate overnight. Also refrigerate the reserved marinade.
- Place the roast in a 5 quart slow cooker and discard the marinade. Add the reserved marinade to the slow cooker. Place the cover on the slow cooker and cook on high for 1 hour. Reduce the heat to low and cook an additional 6-8 hours or until the meat is tender.
- Remove the roast from the slow cooker; cover to keep warm. Skim the fat off of the remaining cooking juices. Transfer the liquid to a saucepan and bring to a boil. In a small bowl, whisk together the cornstarch and cold water. Gradually stir the cornstarch mixture into the saucepan. Cook and stir for 2 minutes, or until thickened. Serve over the pork with additional sliced green onions.
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