This recipe is an oldie but goodie. Granny used to make this in the oven. I have moved it to the crock-pot, so my husband feels better when I am cooking and not home.
The sauce the pork makes while cooking in the onion, bell peppers and garlic is great served over rice. We usually have enough meat leftover for pulled pork BBQ sandwiches the next day.
2-3 pound pork roast
2 cups of chicken broth low sodium
1 tsp of salt (you can decrease to 1/2 tsp. Granny always said pork needs to be salted)
1/2 tsp of pepper
1 tsp marjoram
1 package of frozen Pictsweet season blend
2 cloves on minced garlic
2 Tbs of corn starch optional (I normally do not thicken)
Place pork roast fat side up in crock pot.
Dump in all ingredients except cornstarch.
Cook on low for 6-8 hours. Pork is done when meat temperature reaches 145-160 degrees Fahrenheit.
Gravy – Optional – last 15 minutes of cooking mix cornstarch with 1/4 cup water and pour into sauce pan. Pull 2 cups of juices from the crock pot and add to cornstarch water. Stirring over med-high heat bring to a boil. Then remove from heat.