Tuesday, July 12, 2011

Poke a Pig in a Pot

The thing that initially caught my attention about this recipe was the name. I mean come on, Poke a Pig in a Pot, how cute is that? Second thing I noticed is the fact that it’s a crock pot recipe. Done deal. You had me at crock pot.

A funny story about this recipe: I intended on making it yesterday morning on my way out the door for work but I neglected to read the directions (once again) and realized that I didn’t have time for so much prep work when I only allotted myself 15 minutes to throw it all in the crock pot. The silver lining out of the situation is that I had today off so I happily spent some time this morning mincing garlic and searing the meat.

If I had known how freakin' good this would be I would have gotten up an hour early just to have had it in my mouth yesterday. A staple for cooler weather but I will gladly eat it anyday (like today, while it's 98 degrees outside). Amazing.

Baby Cakes loved it too. He only likes sweet carrots and at first said "It looks great but just one suggestion, I like my carrots with brown sugar." Then he took a bite. Yeah, the Mountain Dew makes them slightly sweet.


Poke a Pig in a Pot
recipe adapted from Beth’s Favorite Recipes

3 pound pork roast
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons garlic powder
3 tablespoons seasoning blend, if desired
2 tablespoons minced garlic
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 1/3 cups (1 liter) Mountain Dew soda
1 cup water
1 large onion, quartered
2 tablespoons chicken paste
1 pound bag of baby carrots

Season the roast with the salt, pepper, garlic powder and seasoning blend, if desired.

Place the olive oil and butter in a pot and heat over medium to medium/high heat. Sear the roast on all sides to a golden brown. Turn off heat. Transfer the roast to the crock pot dish and set aside.

Add the water to the searing pan and deglaze. Transfer the water, along with the pan juices, to the crock pot as well.

Now add the Mountain Dew, onion, bouillon, minced garlic and carrots.

Cover and cook for 5 to 6 hours on high setting.


While I'm at it I'll share the chicken paste I use exclusivly in my kitchen. The only place I've found it so far is at Sam's Warehouse Club.



This is my hands down favorite pork roast recipe ever! Seriously, I ate so much of this that I can't even get off the couch to clean the kitchen. Hint, hint Baby Cakes. (Grin.)

XOXO,

2 comments:

  1. Yum! I might have to get up early in the morning too!

    ReplyDelete
  2. Oh Marilyn, it is so worth it!

    ReplyDelete

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