This is more of a winter fall recipe and I'm not making sweet stuff any more, but it's always been gone down to the last bit any time I've served it or someone else using the recipe has: 3-4 lb boneless pork roast (or tenderloin, or bone in), 1/2 cup dry white wine, 1 cup brown sugar, 1 cup each dried prunes, apricots and apples. Pour all over the top and roast in an oven cooking bag at 350 f til desired temp (I'd take it out at 140-145 and rest it).
At about four pounds they would be half a boneless back or loin section.
I couldn't pass up boneless pork loin halves at $1/lb. last week. I bought four Cryovac rib sections because they are more even than the sirloin halves and froze three. I split one lengthwise horizontally, brined it for a day, rinsed, dried it and applied a dry rub, wrapped it in cling film and refrigerated for another day. Then I deeply slashed across the exteriors at 1.5-inch intervals and slow smoked them at 250F over maple and hickory.
And there you are, easy-to-eat boneless barbecued back ribs.
Crock Pot Pork Roast
4-6 lbs pork roast
1 tsp. cinnamon
2 tablespoons cumin
1 tablespoon chili powder or cayenne, medium hot
2 teaspoons ground coriander
1/2 teaspoon ground black pepper
1/4 -1/2 teaspoon salt (to taste)
16 oz chicken (or beef) broth, hot
1 cup of lager style beer
1 lemon/Lime, chopped in quarters
1/2 orange, chopped
1 jalapeno, diced
1 bay leaf
1 medium yellow onion, diced
4 garlic cloves, peeled and smashed
1.Combine the spices into one bowl and mix well.
2.Chop roast into 4-6 large pieces.
3.Massage spices into pork pieces (You can do this the night before )
4.Add all of the "Crock pot" listed ingredients to the crock pot and turn the pot on.
5.Add pork to crock pot. (Optional step-you can brown the roast by searing it first)
6. Cover and cook on High for 1 hour then lower to low for 5- 6 hours (Check around hour 3, if you have a smaller roast it may cook more quickly. You will know it's done when the roast shreds easily with a fork)
7. Shred pork (Optional step- If you like crispy edges you can roast the meat in the oven for about 25 minutes after the shredding).
You can eat this right out of the pot, add some coarse kosher salt and eat Hawaiian plate style with rice and cabbage, use the meat in carnita’s tacos or get some nice rolls and barbeque sauce and make pulled pork sandwiches.
First thing you should do is brine it whole or in chops in a mixture of about 1/2 cup of kosher salt & 1/4 cup of sugar or brown sugar dissolved in a couple quarts of warm water. You only need a few hours to do this, it makes a huge difference.
I am partial to keeping it whole & roasting it on a bed of mirepoix or sliced onions & leeks. After about halfway through, I would add some quartered red potatoes to roast alongside in the pan drippings.
But I also like to grill the thick boneless chops and baste with a sweetish sauce or dressing, something with fruit in it. also, grilling or roasting halved stone fruits alongside it is tasty. They can then be diced up and combined with some heat for a fresh salsa alongside the meat.