Slow Cooked Pork Roast with a Sweet Tangy Glaze

{photo updated: 3/5/2013, Over the past year and a half, this roast has become one of my favorite crock-pot meals. It is almost ridiculously simple and the glaze takes just a few minutes to simmer and whisk together. The sweet and tangy glaze takes this roast from tasty to fantastic. It is both company worthy and also perfect for a lazy weeknight dinner. I've served this pork along with potatoes, rice and stuffed into soft rolls.}

This pork roast was a delicious surprise. I had planned to oven roast in a more traditional style. However, in the interest of not spending my weekend evening working in the kitchen, I decided to put it in the crockpot that morning instead.

I did not expect the meat to cook so quickly and be falling apart at dinnertime, but it was excellent this way. My husband and my oldest son really enjoyed it. I am looking forward to making the remaining pork into some sandwiches later this week.

Slow Cooked Pulled Pork Roast with a Tangy Glaze Sauce
recipe adapted from allrecipes.com

Yield: 6 servings

1.5 lb sirloin tip pork roast

1 teaspoon rubbed sage

1/2 teaspoon kosher salt

1/4 teaspoon pepper

Glaze Sauce:

1/2 cup sugar

1 tablespoon arrowroot powder or cornstarch

1/4 cup white wine vinegar

1/4 cup water

2 tablespoons soy sauce

Place frozen pork roast (thawed is fine, just adjust your time accordingly) in the bottom of a crockpot. Sprinkle with sage, salt and pepper. Rub the spices all over the roast and then cover with lid.

Cook on high for 3-5 hours until the meat shreds easily with a fork. The time will vary for different slow cookers.  The roast can also be cooked on low, simply watch your meat and adjust the times as needed. If the meat is not frozen, definitely cook on low.

When the meat begins to fall apart, turn the roast over and use tongs to gently pull the meat apart. The idea is to absorb any juices in the crockpot back into the meat. Once the meat is loosely broken apart, cover with lid and reduce heat to low or warm if that is an option for your crockpot.

Place the glaze ingredients in a small saucepan over medium heat and whisk together. Cook, stirring occasionally, until the sauce bubbles and starts to thicken. Reserve a couple tablespoons of the sauce and pour the rest over the meat in the crockpot. Toss gently to coat well.

Serve immediately and drizzle the remaining glaze over each serving. OR Let the meat rest in the crockpot on warm (or even turned off – I left mine off for almost 45 minutes while our potatoes were baking) and when you are ready to eat, toss the still-warm meat once again to make sure all juices are absorbed and then drizzle with the re-warmed remaining sauce. Enjoy!

Click here for printable recipe