Tangy slow cooker pork roast

The other day I made the yummiest pork roast in the slow cooker and I just had to share. Not only did the husband and daughter rave about it but it was super easy and the leftovers have been scrumptious. I should know since I've been eating them for the past two days!

I found the original recipe on AllRecipes.com and tweaked it according to a view reviewers suggestions. The final result was super tasty. Here's the recipe with my changes. (You can find the original Tangy Slow Cooker Pork Roast recipe here.)

Tangy Slow Cooker Pork Roast
1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 1/2 cups hot water
1/2 cup brown sugar
1/4 cup plus 2 tablespoons red wine vinegar
1/4 cup soy sauce

2 tablespoons ketchup
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon minced garlic
2 dashes hot pepper sauce, or to taste

Arrange onion slices evenly over the bottom of the slow cooker and place the roast on top of the onion. In a bowl mix together water, brown sugar, vinegar, soy sauce, ketchup, black pepper, salt, minced garlic and hot sauce; pour over roast. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

We enjoyed it that night as is and then shredded the leftovers for pork tacos, which I have been eating incessantly since yesterday. My fave is to put a small tortilla on a plate, top with shredded pork, heat in the microwave for 30 seconds and then top with shredded cheese and a little ranch.


What would be even better is some creamy cilantro-type ranch dressing from Cafe Rio or Bajio! Can you say "party in my tummy?" --Emily