Today's recipe is for yet another slow cooker pork roast, but what's not to love about a meal that you can throw together in the morning and then just forget about it for six hours? And in the meantime, it makes your house smell really good!
This is another recipe from my recipe board on Pinterest. It's nice that I'm finally starting to cook all these recipes that I've been pinning. Let's see, this is the second Pinterest recipe that I've made this week, I probably pin one or two recipes a day, at this rate I should be caught up...never. Oh, well, the browsing and pinning is fun, and even if I "only" make two recipes a week that are worth keeping, I still think it's a win-win situation!
- "Lean On Me"..........Bill Withers
- "Smile"..........Nat King Cole
- "This Magic Moment"........The Drifters
- "Hakuna Matata".......Soundtrack from "The Lion King"
- "I Will Follow Him".........Little Peggy March
- "Lucky".......Jason Mraz
- "Moondance".......Michael Buble
- "Stand By Me"....Otis Redding
- "Little Bitty Pretty One".......Frankie Lymon & The Teenagers
Slow Cooker Parmesan Honey Pork Roast (from sixsistersstuff.com)
- 1 (2 to 3 pound) boneless pork roast
- 2/3 cup grated Parmesan cheese
- 1/2 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons dried basil (I used 1/3 cup fresh basil)
- 2 tablespoons minced garlic (I crushed it)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
non-stick cooking spray (PAM)
for the sauce: 2 tablespoons cornstarch, 1/4 cup cold water
Gather your ingredients.
Spray the bottom of your crock pot with non-stick cooking spray.
Place your roast in the slow cooker. The recipe did not specify what type of a pork roast to use, so I used a boneless rib roast. It was just a smidgen over two pounds.
In a small bowl, combine the cheese,
and pour it over the roast.
Cover and cook on low for 6 to 7 hours, or until a meat thermometer reaches 160 degrees.
It took 6 hours for my two-pound roast to cook. Remove the roast to a serving platter when it's done, and cover with aluminum foil to keep warm.
Now let's go to work on the cooking juices.
You need to skim the fat from the cooking juices. You can either use a spoon to skim the fat from the top, or you can take the lazy way out like I do and use one of these special fat-skimming gravy-straining cups. I poured the juices into the cup (if I were a better photographer I wouldn't have cut the top off of this photo and you would see that there was a strainer on top of the cup).
In a small bowl, combine the cornstarch and water until combined. You are going to need this to make the gravy.
Transfer the juices into a small saucepan and bring to a boil.
Gradually stir the cornstarch mixture into the saucepan.
Bring the liquid back to a boil, stirring constantly. Continue to stir for about 2 minutes, or until the gravy is thickened.
Slice the meat and pour the gravy over it.