Once again we found ourselves with a crock-pot in need of exercise. Upon inspecting the kitchen, we found an interesting combination of ingredients to try out with a pork roast, all of them on the sweeter side of the flavor spectrum.
While we have done a pork roast with onion, apple and mead, we went for a slightly different track this time. Pork, sweet onion, yams, and some mild yellow bell pepper.
There are no photos of the prep as it was early and I had yet to have my first cup of coffee before getting excited about this meal. As you will soon see, however, we got a few shots of the end product.
1/2 of a fist sized sweet onion (my fist), diced
4 medium sweet potatoes, peeled and sliced
1/2 of a large yellow bell pepper, seeded and sliced
1 tsp onion powder
1 tsp garlic powder
1/2 tsp season salt
1 pork roast, about 3lbs
1/4 cup home-made ciser (apple mead)
If you use crock-pot liners, insert one. Spread diced onion evenly across the bottom. Layer sliced sweet potatoes on top of the onion, with a sprinkle of garlic powder or diced raw garlic between the layers.
Lay in the pork roast, fat side up. Sprinkle remaining garlic, onion powder and season salt across the top. Arrange bell pepper sliced across the top of the meat.
Half-way through the cooking time, open the crock and pour the ciser across the top of the meat. Pour slowly so as to get a good coverage of the liquor across the entire roast.
Seal and cook on low for 8 hours, or high for 4 hours, or until the meat is cooked through.
Serves 4-8 depending on your serving sizes. We tend to serve large.
— Ann Cathey