Teagan asked for seconds on this one so I am marking it up as a successful meal. One that we will put on our recipe list!
Once again, I did make some changes. I'll give the original recipe and then tell you the changes I made. In trying new recipes I've realized that I don't always have to make it like the recipe says. I can almost always alter it with what I do have.
Slow Cooker Brown Sugar Pork Loin
Cook Time: 9 hoursIngredients:
- 1 boneless pork loin roast, 4 to 6 pounds
- 1 clove garlic, halved
- salt and pepper
- 1 1/3 cups brown sugar, divided
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon cinnamon
Preparation:
Wash pork roast, trim excess fat, pat dry, and rub with garlic halves. Sprinkle with salt and pepper, then prick the roast all over with a fork or skewer.In a cup or bowl, combine 1 cup of the brown sugar, the mustard, and vinegar. Rub all over the roast.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
What I did differently:
I didn't have balsamic vinegar, I had Apple Cider Vinegar so I used that instead.
Also, I forgot to prick the pork but it was crazy juicy anyway. Like fall of the nonexistent bone juicy.
I also added some onion and apple slices just for added flavor.
Cover and cook on LOW for 7 to 9 hours. Pour off the excess juices.
combine the remaining 1/3 cup brown sugar with cinnamon; Spread the mixture over the top of the roast. Cover and continue cooking on LOW for 1 hour longer.
What I did differently:
I didn't have balsamic vinegar, I had Apple Cider Vinegar so I used that instead.
Also, I forgot to prick the pork but it was crazy juicy anyway. Like fall of the nonexistent bone juicy.
I also added some onion and apple slices just for added flavor.
