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.
nto the surface of the roast. Using 3/4 cup of
heavy skillet and cook pork roast until browned on all sides
Reheat leftover pork in microwave, stove-top or
Preparation of the roast : In a bowl, mix goat
ays out flat. Pound the roast with a mallet to make some
moving the roast).
Put 1/3 can of pork (or chicken
ugar & soy sauce.
Marinate Pork Roast in ingredients from step 1
small bowl. Rub the pork with the mustard-garlic mixture. Place
o 350 degrees.
cut pork roast in half unless you have
p the pork and secure with kitchen string. Rub with salt and pepper
o room temperature.
Immerse pork roast of your choice in the
he sauce ingredients over the pork roast.
Bake in 350 degree
Place pork roast in crock pot.
Sprinkle roast with dry onion soup mix and pat soup mix into the pork roast.
Pour Chipotle Raspberry Sauce on top of roast.
Be sure to use the whole jar and coat the whole top and sides of roast.
I have a brand new fabulous crock pot so the timing may be different on yours: Set crock pot on low for 6-7 hours and on high for 3. I set mine the first time on high for 4 and was a little dry. I like my pork medium well though! So 3 hours on high worked for me.
Trim pork roast of excess fat and pat dry with paper towels.
Make
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.
Season pork roast liberally on all sides with seasoning salt, chili powder, garlic
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.
n with a plastic garbage bag, large enough to fit the roast
etween each rib of the pork roast to make carving easier.