No-Fuss Pork Roast Dinner
This delicious recipe will give you the most delightful pork you’ve ever tasted! You can cut it with a fork, and it’s just as juicy and tender the next day . . .if there are any leftovers, that is!
—JANE MONTGOMERY PIQUA, OH
PREP: 25 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
1 large onion, halved and sliced
1 boneless pork loin roast (2 1/2 pounds)
4 medium potatoes, peeled and cubed
1 package (16 ounces) frozen sliced carrots
1 cup hot water
1/4 cup sugar
3 tablespoons cider vinegar
2 tablespoons reduced-sodium soy sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
2 tablespoons cornstarch
2 tablespoons cold water
1. Place onion in a 5-qt. slow cooker. Add the pork, potatoes and carrots. Whisk the hot water, sugar, vinegar, soy sauce, ketchup, salt, pepper, garlic powder and chili powder; pour over pork and vegetables. Cover and cook on low for 6-8 hours or until the meat is tender.
2. Remove pork and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.