"The belly rules the mind."--Spanish Proverb

Pork Roast - Crockpot Recipe

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This recipe for Pork Roast - Crockpot, by , is from Cooking in the Tropics 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Beth Cunningham
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-7 lb. pork roast
2 c. water
1 tsp. salt
1 tsp. thyme, crumbled
1 tsp. ground sage
1 tsp. garlic powder
1 tsp. black pepper
3 onions pealed and quartered

Directions:
Directions:
Trim skin and excess fat from pork roast and place in large bowl. Pour water over; add spices. Cover and refrigerate several hours or overnight. Turn meat two or three times if possible. Transfer meat and cup marinade to slow cooking pot. Add onions. Cover and cook on low for 10 to 12 hours or until meat is done. After 4 hours, add peeled potatoes, carrots and turnips if desired. If possible, turn meat in pot once during cooking. Drain and slice. Use leftover pork for barbecue pork sandwiches. Save juices to add to barbecue recipe.

NOTE: Use the left overs to make the Barbecue Pork Sandwiches.

 

 

 

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