Tangy Slow Cooker Pork Roast

There is a simple - yet very   important - step that made a huge difference to the outcome of this dish the second time I made it: I put all of the ingredients (except the onions and the pork) into a small saucepan and boiled them down into a thick glaze.  I then poured that over the pork roast in the slow cooker.  If you skip this step, the watery ingredients will simply fall to the bottom of the cooker, where there is already plenty of water.  It may season the vegetables a bit, but not the pork above.  By making a thick syrup out of it, the flavorings will stay on the pork as it cooks, and  give it a tantalizing  glazed finish, too.   The only changes I made to the ingredients themselves was that I used brown sugar instead of white, and left out the added salt -  since the soy sauce and ketchup already have ample amounts.

Prior to this recipe I had never cooked a roast in the slow cooker so I do not know if the results stem from this recipe or simply just how it was prepared but the roast turned out very tender and juicy. I cannot give this recipe a higher score however because I could discern no real tangy flavor, to me the roast, while tender and juicy, tasted almost exactly like a plain pork roast. In other reviews others have pointed out that they needed to up the seasonings to make this flavorful, one user also recommended piercing the roast several times with a fork prior to cooking. if I were to make this recipe again I would definitely use the above suggestions. If you follow the recipe as written expect to both have an above average roast and be sorely disappointed.

This came out really good!! I added carrots, celery and potatoes to the bottom of my slow cooker before adding the roast on top. I floured and seared the roast then set on top the veggies. Poured liquid over all, 4 hours on high and it was all done, so simple with great flavor. Definitely a keeper!!!