Today you get a two-fer! I decided to utilize one of the four ginormous pork roasts we got at Costco yesterday and make a roast in the slow cooker. I also decided to pair them with some utterly delicious roasted potatoes with ranch all over them. I will be honest and say that my husband did not dig these carrots, but he is also a fanboy of my honey and brown sugar glazed ones. I, on the other hand, usually do not like carrots too much and I was hardcore into these. So, YMMV.
I have three more of these things to come up with some way to make, and I believe tomorrow I’ll be posting my no-noodle southwestern lasagna. It’s going to be a good culinary weekend!
Sweet Pork Roast
1 jar peach preserves (I used smuckers. Not the smallest jar but the next smallest one)
1 20 oz can pineapple tidbits in juice
1/2 cup soy sauce
4 tbsp mustard
1 cup chicken stock or broth
1 medium vidalia or sweet onion, slivered
1 small pack baby carrots
1 3-4 lb pork roast
First we set up the sauce. Add in the entire jar of preserves, the soy sauce, mustard and chicken broth/stock. Stir until it looks like the above photo. Break down the mustard as best as you can. Whisking might be a better option as well I just used a spoon though.
Time to put the onions into the bath! Doesn’t it look delicious already? Add the pineapple tidbits and juice in, then give it a good stirring.
Nestle in that beautiful roast. It is just waiting for a good cooking. Turn it over once it’s in so the entire thing is coated to begin with.
Time to add the carrots. Once that’s done make sure it’s all tucked away, cover, and turn on high. Every hour I came in and turned it over.
Here it was about halfway. Delicious looking already, but it still had a lot of work to do.
I cooked mine on high for about six hours. This is the finished morsel. The pork just fell apart and the pineapples and onions I spooned on top of it with the broth as you’ll see below. It was killer, guys.
Rancy Roasted Taters
1 large or 2-3 small red potatoes per person.
1 tsp olive oil per person
1 packet ranch mix (if you are feeding a ton of people you might wanna add another packet)
First off, wash the potatoes and cut them into small wedges or chunks, then place into a bowl. You want them about this size and even sized pieces to cook correctly.
Time to pour in the oil and sprinkle in the ranch mix! Stir it extra well to coat each piece in both oil and seasonings.
line a sheet with foil and spray well with no-stick spray before tossing the potatoes down in a single layer (very important!) and cook at 400 for 15-20 minutes. Halfway through stir the potatoes but keep in an even layer. Should be brown and soft, so keep an eye on them cause your oven may vary.
No big deal, my dinner is just rockin’ hard core. I’m gonna eat now, y’all.