INGREDIENTS:
- 4-5 pounds of pork roast, with skin
- 3 cloves of garlic
- 3 bay leaves
- juice of 1 can of fruit cocktail
- ½ cup of soy sauce
- peppercorns
- 1 tbsp sugar
- sprinkle of salt
- 1 tbsp sugar
- 1 onion, sliced in thin rounds
- a few stalks of asparagus
INSTRUCTIONS:
- In a crock-pot, pour water into the pot, then the pork roast. Add slightly crushed garlic cloves, bay leaves, black peppercorn, soy sauce, sugar, and the juice of 1 can of fruit cocktail. Add a sprinkle of salt.
- Depending on what time you are cooking, turn the crock-pot to HIGH or LOW. 4-5 hours for HIGH, start it at 12pm. 8 hours for LOW, start it at 9am. dinner will be ready at about 5pm.
- Once the pork roast is cooked, transfer it in a platter. Cover it with foil to keep it warm. Stick it inside the oven in warm settings, if you want.
- In the crock-pot, place sliced onions and asparagus inside, cover and cook for15-20 minutes.
- Transfer the onions and asparagus into the same platter where your transfered the pork roast. Discard the bay leaves before serving.
- Serve with dinner rolls.
Source: Feisty Cook
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