Tuesday, November 15, 2011

Apricot-Glazed Pork Roast

I love a good crock-pot meal on a Sunday.  After wrestling with the kiddos at church it's always nice to not have to worry about most of dinner.

We bought some pork roasts in a 4 pack at Costco last month and I've been itching to use one.  I found the perfect and EASY recipe to use it with.  It calls for a 3-3.5 pound roast, but mine was 2 pounds and with 2 adults and 2 little kiddos it was the perfect amount for us.  Also, I used peach jam that I canned myself (yes, pat on my back-my second time making jam!) a few months ago and used that instead of Apricot preserves.  Delish!

Apricot-Glazed Pork Roast
1 3-3.5 pound boneless pork shoulder roast
1 18-oz. jar apricot preserves
1 cup chopped onion (1 medium)
1/4 cup chicken broth
2 tablespoons Dijon-style mustard

Serve with:
3-4 cups hot cooked rice

Trim fat from meat if necessary.  Place meat in slow cooker.

In a bowl, mix together preserves, onion, broth, and mustard; pour over meat.

Cover and cook on low-heat for 10-12 hours or on high-heat for 5-6 hours.  Since my roast was smaller I  cooked on low for about 5 hours and then on high for an additional 1 1/2 hours.  Transfer to a plate and let it rest.  If you are getting dry roasts this could be why.  You need to always let your meat rest before cutting into.  This way your meat can absorb the juices back into it.  If you cut into your meat right away you lose all that juice.

After slicing I spooned some of my juice over my meat and then poured the rest of the juice into a bowl to go over our brown rice.  The juice is a nice blend of sweet and somewhat sour.  We had rolls (blog soon) and grapes and dinner was complete.  Delish!  This is a keeper for sure.

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