Tuesday, November 2, 2010

Spicy Onion and Apple Pork Roast (Taco Tuesday)


What is easier than putting meat in a crock-pot and walking away only to return to serve dinner?? I love my crock-pot! I am always trying to convert non cookers to crock pot cooks. Tonight I am tossing a browned pork roast in with some apple juice that was reduced in caramelized onions. The kids are feasting on tacos while us low carbers are having the pork over some spicy slaw (recipe tomorrow.) What is even better, is the leftover meal of Pulled Pork Sandwiches you can make tomorrow!!! Three meals out of one Pork Roast! My Gram would be proud!!


Spicy Onion and Apple Pork Roast

1 very large Pork Roast
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 TB oil
1 large onion sliced
1 cup apple juice

Take all of the above seasonings and mix in a small container that you can seal (you don't have to use it all tonight and it saves)

Sprinkle generously on both sides of the pork. Take the 2 TB of oil and heat it in a saute pan till smoking hot! Brown all sides of the pork till nice and brown. Place the pork roast in the crock-pot.

Do not discard any of the drippings. Add the onions and caramelize till nice and brown.
Add apple juice and let reduce. Scrape the bottom of the pan to get all the little bits. This is major flavor!!
Pour the entire mixture over the pork roast and let cook on low for four hours or until you can pull apart with a fork.

Pull the roast out of crock-pot and transfer to a bowl. Shred with two forks. With a slotted spoon, grab all those onions and spoon son juice over the pork to keep moist. Serve in your favorite taco shells. My kids like them fried crunchy! Top with Homemade Salsa, avocados, cheese or whatever you fancy!!

2 comments:

Lily said...

I need a napkin!!! ;)

Shamrocks and Shenanigans said...

in the napkin holder to your left :)

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