There came a day when we agreed that the night’s dinner would be pork roast – but I had no clue what I was going to do to the pork…and we were on our way out the door for work. In a fit of desperation, I threw stuff together and I was shocked and amazed that it worked. Not only did it work, but we repeated it several times since, sometimes with pork tenderloin, always to super-tasty results. Now, sure, you can just skip even the work I did by simply making this a two-ingredient recipe (pork and barbecue sauce), but I actually like the idea of mixing something on your own, so you can adjust it however you’d like. Note that if you’re cooking pork tenderloin, you can easily get away with a lower cook time – say, 8 hours on LOW. If, however, you go with the pork roast, I’d strongly suggest more like 10-12 hours, so it has plenty of time to cook itself to death and fall apart. I’m drooling just thinking about it. I will also note that this goes quite well with cornbread, making for a very simple meal, low on prep and high on flavor. Seriously, that’s just a combo made of win.
Prep Time: 5 minutes
Cooking Time: 8-12hrs on LOW
2-3 lb pork roast
1 cup ketchup (I use Heinz Simply or Organic, because both are HFCS-free)
1/2 cup dark brown sugar
2 Tb red wine vinegar
non-stick cooking spray
Make it Happen
1. Spray the inside of a 4qt crock pot with non-stick cooking spray (or an olive oil mister, as we do).
2. Place the pork in the bottom of the crock.
3. In a measuring cup or bowl, add the ketchup, then the brown sugar and vinegar. Stir well to combine. Pour over the pork until it’s completely covered.
4. Cook on LOW for 8-12 hours.
5. Remove the pork to a cutting board and let it rest for about 5 minutes before cutting, then serve with sauce on the side.