In article >,
Goomba38 > wrote:

> Katra wrote:
>
> >
> > Well for one thing. I always put my meat on top!
> > I layer it with the "hardest" items on the bottom and make sure there is
> > enough liquid to cover it all.
>
> Then it's not really a pork roast to me at the
> point.. it's boiled pork? I do pulled pork a lot
> in my crock pot and add just onions and the boston
> butt. No water at ALL. (it gets all sauced up
> after it's "pulled") and it makes plenty of juices
> yet isn't "boiled" as it would be if you covered
> it in water. I know this isn't the same cut as a
> pork roast but the idea is the same. I just don't
> think a crock pot needs that much water.
> Goomba
>

I don't use water, and I only use the crock pot to make a stew.
I like to mix wine and stock, and COFFEE!!! The addition of some brewed
coffee to stews and crock pots really makes a difference. It does not
end up tasting like coffee at all! It adds a richness to it.

I did try beer. Once. Have rejected it ever since. I just hate beer!
It's too damned bitter even to cook with. :-P Tastes like earwax to me.

When I want pork roast, I usually do a garlic stab roast!

Take a pork shoulder and put it fat side up. Do NOT trim!

Stab it all over about 1" between stabs. Sliver some fresh cloves of
garlic and stuff a sliver in eash stab.

Top with lemon pepper, more slivered garlic and fresh herbs and sliced
onions, (I like to use parsley, thyme, basil, dittany and a little sage)
then cover over with either cabbage or bok choy leaves to keep the fresh
herbs moist. Otherwise they dry out and the flavor does not soak into
the meat very well.

Roast at 375 for 15 minutes per lb.

Slice and serve with whatever side veggies you are in the mood for.
I generally opt for a fresh spinach salad.......

--
K.

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