Tangy Pork Roast

I made a pork roast a week or two ago and it was delicious! The sauce was so good that I was just drinking it. Mmmmm..... I based my recipe off of one I found online but I read the comments and saw that something just wasn't right with it and I also didn't have the red wine vinegar it asked for so I sort of made it my own. I also doubled everything because we like lots of extra sauce in this house.

Tangy Pork Roast

2 onions (Sliced, chopped, minced... Whatever you like. I chopped it because I wanted to pick the onions out of mine and that's the easiest way..)

pork roast (2 lbs)

½ cup sugar

½ tsp garlic powder

1 tsp salt

1 tsp pepper

4 tbsp soy sauce

1 tbsp balsamic vinegar

2 tbsp ketchup

2 cups hot water

4 cloves garlic (chopped)

2 tsp hot sauce

Arrange the onions evenly over the bottom of the crock pot then place the roast on top of the onions. In a bowl, mix together all of the other ingredients. Pour over roast. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

After the roast is cooked I take it out of the sauce and slice it. I then put the slices back into the sauce for about 10-15 minutes so each slice absorbs some of that delicious sauce. Enjoy!