Thursday, September 19, 2013
Slow-cooker Maple Sage Pork Roast
Hal loves pork roast and is always asking me to make it. I'm not usually a fan of pork roast and I definitely do not eat gravy . . . until now . . .
Prep time: 30 minutes
Cook time: 8 hours (I cooked this on high for 4 hours)
Makes 8 servings
2-3 lb (1.5 kg) boneless pork shoulder roast
2 tbsp real maple syrup or maple-flavoured syrup
1 clove garlic, finely chopped
2 tsp dried sage leaves
1/2 tsp beef bouillon granules or 1 beef bouillon cube
1/2 cup water
2 cups 1-1/2 inch cubes of peeled butternut squash (I used white turnip)
2 cups baby carrots, cut in half lengthwise
2 small onions, cut into wedges
3 tbsp cornstarch
1/2 cup water
Spray 4-5 quart slow cooker with cooking spray. If pork roast comes in netting or is tied, remove netting or strings. Place pork in cooker. In small bowl mix syrup, garlic, sage, bouillon and 1/2 cup water. Spoon over pork. Arrange squash, carrots and onions around pork.
Cover and cook on low heat setting 8 to 9 hours.
Remove pork and vegetables from cooker; cover to keep warm. If desired, skim fat from juices in cooker. Pour juices into 4-cup microwavable measuring cup. In a small bowl, mix cornstarch and 1/2 cup water until smooth; stir into juices in cup. Microwave on high 2-3 minutes, stirring every minute, until mixture thickens. Serve with pork and vegetables.
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