Tangy Pork Roast

Main Dish

Prepared in a Crock Pot or Slow Cooker, this is high on my "easy to make" list. Basically you put a pork roast in the pot, add the list of ingredients and walk away. Good with dumplings or egg noodles for a "German flair" Add steamed asparagus sprinkled with Parmesan (I like crumbly fontinella over mine) and you have a very "fancy" ordinary meal. Maybe 10 minutes to prepare the dish; 8 hours to cook. Serves eight or more.

Ingredients/Shopping List
• 1 large onion, sliced
• 2 ½ pounds boneless pork loin roast
• 1 cup hot water
• ¼ cup white sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• 1 dash hot pepper sauce, or to taste

Directions

Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. I have prepared this from a frozen and a thawed roast. Both work equally well. A thawed roast will, of course, require less cooking time.

Mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

Cover, and cook on Low for about 8 hours, or on High 4 hours. Reduce cooking time by about an hour if your roast is thawed.

Serve slices garnished with onion and a drizzle of the juices from the pot. Great sides for this include a baked potato, mustard green beans, or spaetzle.