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Oct 27, 2010 11:16 AM

Need pork roast recipes

I picked up a boneless pork roast and a boneless pork sirloin roast today. (I'm not sure what the difference is between the two, but one says "sirloin" and the other doesn't.) Anyway, I'd love some suggestions on a tasty, but easy way to cook these.

A slow cooker recipe would be great, but I'm happy to cook them in the oven too.

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    1. i tried the cheater pulled pork from the Splended table recipe box. it tasted like it was sitting in a smoke house all day.

      3 Replies
      1. re: justdorkin

        1/2 cup liquid smoke, holy smokes, that's smoky! Have you made this? I'd be inclined to try it but possibly cut back on that stuff; a little goes along way.

        1. re: bushwickgirl

          i thought it seemed like alot too but it tasted like it came from a bbq pit

          1. re: justdorkin

            OK, I'll give it a try, maybe start with less and work up. Thanks!

      2. I like it braised with a mixture of diced apples and sliced onions, seasoned with some cider vinegar, a bit of garlic, and a hint of cinnamon and cloves. Serve the apple onion mix on the side, and have it with garlic mustard mashed potatoes.

        1. If you wish to use a slow cooker, just keep it simple and season the meat, brown it in a pan and then put it in a slow cooker with some sliced onions that you used to deglaze the pan. Don't add any water or broth, the onions and meat have enough moisture for the braize in a slow cooker.

          3 Replies
          1. re: John E.

            Ok, I'm going to give away my cooking lack-of-expertise here, but how do I deglaze a pan with onions?

            1. re: jh75

              How to deglaze?

              After you empty the meat and onions from the saute pan into your crockpot, turn the heat on the stove down, add a little wine/water/stock to the pan, and let it simmer or "reduce" for a few minutes.

              Then after you reduce about 2/3rds of the liquids in the pan, pour what remains to the crockpot.

              1. re: jh75

                The onion usually have enough moisure to deglaze the pan. Just salt them so they release the moisure and scrape the bottom of the pan as they caramelize. If you have to you can add a small amount of water finish the job. It depends on how much fond is on the pan.

            2. A few weeks ago, I made this version of pork stew in my crockpot, and it wasn't too bad.

              I served it with couscous and flat bread as a side...