|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here's a tangy 5-star marinade for pork roast, with cooking instructions. The roast is marinated overnight and then cooked in the slow cooker.
Use this mixture to marinate a pork loin, shoulder, or another pork cut. Feel free to cook the marinated pork roast in the oven or on the grill or rotisserie.
- 1/2 cup ketchup
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 clove garlic, minced (or use about 1/2 teaspoon of garlic granules or powder)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 pork roast (loin, blade, or shoulder)
Combine ketchup, water, brown sugar, vinegar, Worcestershire sauce, garlic, salt, pepper, and cayenne.
Place pork roast in a large food storage bag or a nonreactive container. Cover the container or seal the bag and refrigerate the pork overnight. Turn occasionally to keep the pork coated with the marinade.
Put marinated pork roast in the crockpot with about 1/2 cup of the marinade.
Cover and cook on high for 1 hour. Reduce the heat to low and continue cooking for 6 to 8 hours, or until the roast is tender. Pork loin or tenderloin will take less time than a pork shoulder, and probably less than 6 hours if you want to slice—not shred—a pork loin roast. According to the USDA, the minimum safe temperature for pork is 145 F.