So incredibly easy and juicy!
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Read how a crock pot came in very handy during my first days in Uruguay: "The Real Pioneer Woman of Uruguay."
 Ingredients
1 pork roast or pork loin (around 2 lbs.) 1/2 cup chicken broth 1/4 cup balsamic vinegar 1/4 cup of cheap red wine (or substitute water) 1 Tbsp Worcestershire sauce 1 Tbsp honey (can substitute brown sugar) juice of one orange salt and pepper garlic cloves - halved (6, if desired) |
Steps
- Rub pork roast with salt and pepper. Make small slices in roast and "stud" with garlic clove halves. Place pork roast in slow cooker.
- Mix the rest of the ingredients and pour over roast.
- Cook on low for about 5 hours or longer until pork temperature reaches 146 to 160 degrees. Adjust time for size of roast.
- Remove from liquid and let rest. You can make a gravy by adding flour (or gluten-free flour or cornstarch) to the remaining liquid
