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 in 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.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|