In a crockpot place the onions, bell pepper on the bottom.
Add the sweet potatoes, peas and canned tomatoes, sprinkle with the thyme and the hot sauce,tuck the bay leaf into the juices.
Place the leftover pork roast on top and cover with the leftover gravy.
Cook on low for about 6 hours, or on high for 3 hours.
Just until the flavors are melded and the onions and bell peppers are cooked.
Serve with hot crusty bread and a salad.
This can be done on top of the stove or baked as a casserole also.
put the pork roast into slow cooker.
Put soup, soup mix, and cola into slow cooker, stir.
put in the veggies & mushrooms, stir.
Cook on high for at least 5 hours or 10 hours on low. Check meat and turnips to make sure cooked thoroughly.
When the pork is cooked & ready, I recommend pulling it apart with a fork so its shredded and evenly distributed. The meat will also be more moist this way.
Reheat leftover pork in microwave, stove-top or
ugar & soy sauce.
Marinate Pork Roast in ingredients from step 1
o 350 degrees.
cut pork roast in half unless you have
moving the roast).
Put 1/3 can of pork (or chicken
Preparation of the roast : In a bowl, mix goat
our.
Slice open the roast so it lays out flat
lended.
Place the boneless pork roast in the resealable plastic bag
Preheat oven to 350 degrees F (175 degrees C).
Spoon 1/2 the shredded pork onto each tortilla; top each with 2 tablespoons barbeque sauce, 4 Cheddar cheese halves, 1/2 the onion rings, salt, and pepper. Fold opposing edges of each tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito-shape. Wrap each tightly with aluminum foil and place on a baking sheet.
Bake in the preheated oven until cooked through and cheese is melted, 15 to 20 minutes. Cut each wrap in half to serve.
In a Dutch oven, combine meat, onions, chili powder, salt, water, ketchup and vinegar.
Cover and simmer for 4 hours or until meat falls apart easily.
Skim off fat with a slotted spoon; remove meat, shred into small pieces and return to liquid and heat through.
Serve on buns.
Leftover pork roast can be used, can be frozen.
he sauce ingredients over the pork roast.
Bake in 350 degree
Trim pork roast of excess fat and pat
Place pork roast in baking dish.
In a separate bowl, assemble the remaining ingredients, stir well.
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
Cook until roast reaches an internal temperature of 170 degrees.
Allow to cool five minutes before serving.
nd pepper all sides of pork roast.
When lard just begins
Season pork roast liberally on all sides with
fit the roast and the liquid.
Place pork roast in bag
etween each rib of the pork roast to make carving easier.
Trip fat from pork roast.
Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 10 minutes.
Put pork roast in crock pot. Mix together the remaining ingredients (except sauce ingredients). Pour over roast.
Cook on low 7 hours or until tender.
Remove pork and keep warm. Skim fat from juices in crock pot (optional). Stir in half and half and mustard. Cook on high 15 minutes or until slightly thick.
Cut apple in half.
Slice one half fairly thin and put on the bottom of a roaster.
Place the pork roast on top of the sliced apples.
Slice second half of apple thinly and put on top of the pork roast.
Slice onion into rings and put on top and around the roast.
Mix remaining ingredients and pour over the pork roast.
Put pork roast into the oven at 325F.
Every half hour or so baste the roast with the juices.
Cook for as long as the roast is big.
Take out and let rest approximately 15 minutes before cutting.