But I have to share this very simple recipe I made!
Disclaimer: This isn’t a photo of my finished product. I didn’t think to take a photo so I Google searched for images of crockpot pork, and this is the closest I found to what my results were. That said, this looks almost exactly like our dinner last night.
Start with a fresh or thawed pork roast. Mine was about 3 pounds. I’m not absolutely sure because JD bought this gargantuan hunk of pork last month and we cut it into three pieces and froze them separately. Rub garlic powder into the surface. My first choice would have been fresh garlic but I didn’t have any. Next, rub the roast with salt and pepper if you like. Place roast in slow cooker (you can spray or otherwise coat the inside with nonstick if you do that sort of thing. Pour Olive Garden Italian Salad Dressing over the roast. It doesn’t take a lot, just make sure the top of the roast has a good layer of it. (I also pour a bit into the slow cooker before I put in the roast. Sprinkle with more garlic powder (if you dare). If you want to add onions or sauerkraut (some of us like pork and sauerkraut! I just didn’t have any) now’s the time. Cook on low for about 6 to 8 hours (depending on how large your roast is). You’ll know it’s done when you can easily shred it with a fork. Or you can pull out your trusty meat thermometer. Mine’s not so trusty so I rely on the fork test.
I’m sure any Italian dressing would work, or even a different dressing. Balsamic anyone? I usually go with a marinade or BBQ sauce but I didn’t have any around the house and I didn’t have all the ingredients to make homemade. Can you tell I haven’t been shopping in a while? I did have the aforementioned Olive Garden dressing left over from a 2-pack we bought at Sam’s Club during the grandkids’ last visit.
That’s it peeps. Add some jasmine (or other) rice and veggies and you’re good to go!
Let me know if you try it, or if you have other easy-peasy recipes … especially crockpot ones since we’re almost into the hot weather.