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!

Parmesan Pork Roast

Okay. Ready for my favorite recipe? One that has been requested, and gladly made, numerous times just in the past year? I'm telling you, you'll never want another kind of pork roast again. (Okay, maybe you will. But I doubt it... ;))

Parmesan Pork Roast

1 boneless pork roast (2 pounds)
2/3 cup Parmesan cheese
1/2 cup corn syrup
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt

Place roast in crock pot. In a small bowl, combine the cheese, corn syrup, soy sauce, basil, garlic, oil and salt. Pour over pork. Cover and cook on low for about 6 hours, or until thermometer reads 160°. I normally slice the roast and place it back in the crock pot for another 15 minutes to soak up the sauce.

You could thicken the sauce up before you serve it but I only did it that way once and we didn't like it as much. It seemed to take a lot of the flavoring away. In case you want to try it, here's how:


2 tablespoons cornstarch
1/4 cup cold water

Remove roast from crock pot and keep warm. Skim the fat from the cooking juices and then pour into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil and cook and stir for 2 minutes or until thickened.