I love my slowcooker, have I mentioned that before? Pork roasts are a very reasonable piece of meat and easy on the budget. My local stores have pork roasts on sale all of the time, I usually buy a few at a time and freeze the extra ones for another meal. This recipe is great to make for company (you must realize by now that we seem to have people over for dinner quite often) and is a standard meal in our house, especially on football days. This pork recipe is great to make, have it with the vinegar sauce and then use the leftover shredded pork for tacos or stir fry, it’s easy, just leave the sauce off. So grab a gluten free bun and give this recipe a shot. I know you will make this a go to recipe.
- 1/4 cup salt
- 1/4 cup black pepper
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon Italian seasoning
- 5 pound pork roast (boneless or bone in, use what is on sale)
- 1 cup ketchup
- 3/4 cups apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons molasses
- 1 tablespoon Bragg Liquid Aminos
- salt and pepper to taste
- Combine salt, pepper, paprika, chili powder, and Italian seasoning in a bowl and mix. Rub the spice mixture all over the pork, coating it very well.
- Get your slowcooker out and place the pork roast in the slowcooker. Cover and cook on low for 10-12 hours (all of these electrical appliances will cook at different times, mine cooks for about 10 hours).
- Next make the vinegar sauce. Simply add all of the ingredients to a sauce pan, bring to a boil and then reduce heat and simmer for 20 minutes. Set aside and cool- refridgerate the sauce until you are ready to use (I like to warm ours up and toss some cooked pork in to the sauce and then serve).
- Once the pork is cooked, take it out and shred. If you have a bone in pork just pull from the bone and discard that along with any extra fat. The pork is now ready for pulled park sandwiches or bypass making the sauce and use for tacos or stir fry.
Hope you enjoy!