2 lb picnic pork roast
3 or 4 russett potatoes, peeled and cubed
8 cloves of garlic, peeled
1 bay leaf
1 tsp kosher salt
1 Tbsp soy sauce
1 Tbsp A1 steak sauce
1 Tbsp lemon juice
1/2 cup chicken broth
Place potatoes, garlic cloves and bay leaf in the bottom of your slow cooker. Pour broth over the top. Rub the pork roast with the kosher salt and brown the meat in a pan with about 1 or 2 tsp of canola oil. You really only need to sear the meat to seal in flavors. Probably about 45 seconds on each side. Place the meat on top of the potatoes. Pour soy sauce, A1 and lemon juice over the top of the roast. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. After meat is cooked, you can use the juices to make gravy, if desired.
I like pork. I didn’t really know that I did before I started my project. But through my experiences with pork I have come to realize that it is pretty much underrated. It is called “the other white meat” because it is similar to fat and calorie content of chicken. Plus it is very inexpensive if you buy it on sale. This roast I bought was probably $1.69/lb. I like this recipe, although I think that I prefer the teriyaki pork roast or the citrus pork roast. 3 1/2 stars
I made this last night but used a large pork loin roast instead and doubled everything except the garlic. After it was done I sliced it and put it back in the juice for a few minutes – my family loved it – even caught my son licking his plate!