Wednesday, July 25, 2012

Crock Pot Pork Roast

Jon and I had a beautiful day off together earlier this week. We slept in, had a leisurely morning, and headed to the beach.

Before we left for some fun in the sun, I threw a pork roast into the crock so we'd have supper when we came home. It turned out so moist and flavorful! No sauce was needed for this star dish. And, bonus- I didn't have to heat up the house when it was 100+ degrees outside!

A few snapshots of our day at the beach (click to see the larger image):

Do you spy a giant 5 foot spider web?

There are a ton of these Golden Silk Orb-Weaver spiders here. It's more commonly called a banana spider.

Pelican- we saw several of them this day.

After two years, we finally pulled out a map to find out what the land mass in the distance is. It's Cumberland Island! You know, where we saw the horses on my birthday. :)

First attempt at a photo on the beach- a little breezy for me...

Second attempt on the boardwalk was much more successful.

There you have it- a glimpse of our day at the beach. We checked on our nest, no signs of babies yet. But the Georgia Sea Turtle Center posted a photo this morning of a hatch-ling. It would have been from one of the very first nests of the season. Fingers are still crossed our little turtle kids hatch and make their way home to the water!

When we arrived home, the roast smelled fantastic. I shredded the meat and served with mashed potatoes and fresh green beans. It was delish.  A great meal to end a great day with my sweetheart.

Here's to you and your culinary adventures, friends. Cheers!

Crock Pot Pork Roast

3lb pork roast with good marbling and a decent fat layer
2/3 cup grated parmesan cheese
1/2 cup honey
3 TBS soy sauce
2 TBS dry basil
2 TBS minced garlic
2 TBS olive oil
1/4 cup hickory bbq sauce
salt and pepper to taste

Spray the insert of the crock pot. Lay the pork roast in, fat side up.

Whisk together the remaining ingredients. Pour over pork roast. Cover and cook on low for 7 hours.

Remove from cooker. Allow to cool slightly.

Trim and discard any large pieces of remaining fat. You want to leave some fat on when you shred the meat because it keeps it nice and tender. Discard juices from the crock pot once cooled.

Shred meat using two forks. Serve with additional bbq sauce if desired.


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