On Aug 10, 3:54 pm, "cybercat" > wrote:
> > wrote in message
>
> ...
>
> > Hi everybody. I hope somebody can help with a concern about No Salt.
>
> > I've got a 4 pound pork sirloin in my crockpot (used a ziploc liner)
> > and seasoned it with black pepper and No Salt. I then put a half of a
> > yellow onion and one large clove of garlic through my mini-processor
> > and coated the top of the roast with the pureed mixture. An hour and a
> > half of cooking on high in the crockpot, and my onions have turned
> > green. First light green, but it's getting darker. Anybody know
> > anything about this, and should I worry about serving this tonight? I
> > hadn't planned on serving the onions with the meal.
>
> What is No Salt? An excellent way to make flavorful braised or slow-cooked
> pork is to use rosemary and fresh black pepper. When I do this I don't even
> miss the salt. With garlic and onion added, I imagine it would be even more
> flavorful. I am not sure I understand the point of pureeing the vegetables,
> can you explain?

No Salt is potassium chloride, a salt substitute.. I used perhaps a
half of a teaspoon of it over the entire roast. I wanted a 'plain'
roast, as I plan to use the meat in both Asian and Mexican
applications. I pureed the onion and garlic because it was an easy way
to make them spreadable together without mincing.
I'm happy with how I've chose to cook the roast. It's the green color
that worries me.