How to Make Pork Roast

If you are watching what you eat and trying to stay away from red meat, pork products provide a wonderful alternative. Combined with the right ingredients, pork offers an amazing tasty main dish option. Follow the steps below for a mouth-watering pork roast.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Crock-Pot
• Pork roast
• Real lemon dehydrated crystals
• Cranberries
• 2 tbs. rosemary, fresh and crushed
• 1 tbs. Season-All salt
• 1/2 tbs. Season-All pepper
• String or rubber bands
• 3/4 cup water
• Corn startch
• Honey (optional)

1. Buy a pork roast. You can either choose the frozen pork roasts that already have the bone and fat removed or a fresh one (either boneless or bone-in).

2. Thaw a frozen pork roast at least partially before beginning to cook it. While it is possible to put it into the crock pot frozen, this often makes the meat a bit tougher. You can thaw the pork roast in the refrigerator for about 12 (for partial thawing) to 24 (for total thawing) hours or you can thaw it using the defrost setting of your microwave. It is also possible to thaw it by putting the roast in hot water for about 2 hours. However, this is the least advisable method for thawing.

3. Cut excess fat off of a fresh pork roast in order to make it a healthier main dish. However, do not remove all of the fat as you want some of it to help create natural juices.

4. Prepare your Crock-Pot by setting it up and establishing the proper temperature. You can cook the pork roast on high for about 4 to 6 hours, depending upon the size of the roast. For an unusually tender pork roast, though, cook it on low temperature for about 8 to 10 hours.

5. Remove any netting around the pork roast, if it comes that way. This is important in order to season your roast properly before cooking. Of course, then you will need to re-net it, wrap string around it, or put rubber bands around it to hold it together as it cooks. Certain types of pork roasts, particularly those with the bone still in them, hold together on their own and will not require this procedure.

6. Season the pork roast with about 2 tbs. of crushed rosemary, 1 tbs. of Season-All salt and 1/2 tbs. of Season-All pepper.

7. Put the pork roast into the Crock-Pot.

8. Pour one can of cranberries over the top of the roast.

9. Pour one packet (about 1 tbs.) of lemon crystals over the pork roast and cranberries.

10. Pour 3/4 cup of water into the Crock-Pot.

11. Cook the post roast until it is tender enough to fall away with a fork.

12. Remove the roast from the Crock-Pot once done as you desire. Cut away any netting, string, or rubber bands. Cut it into about 1/2-inch thick slices.

13. Thicken the cranberry and lemon juice in the crock pot with just enough corn starch to give it a bit of body.

14. Pour your cranberry and lemon glaze into a gravy boat or bowl, using a bit of it to garnish the sliced pork roast.

15. Add a bit of fresh rosemary or parsley to garnish the roast platter.

Tips & Warnings

• If you are not certain that your guests like cranberries or lemon, then do not garnish the roast with it before serving.
• You can substitute parsley flakes for rosemary if you prefer a less seasoned taste.
• Add more water to the roast as it cooks if it is not creating enough of its own natural juices. If you need to add additional water to the roast, put in 1 tbs. of honey for each additional cup in order to give whatever juices are there a bit of "body."
• You can add more lemon juice to the mixture if you want a good mixture of tangy and sweet.
• Never leave a Crock-Pot unattended for an extended period of time as it could short circuit and start a fire.
• Do not overcook the roast or it will go from fork tender to tough to eat.
• Do not under cook the roast as its natural bacteria could cause food poisoning.
• Be sure to turn your Crock-Pot off once you are finished cooking.

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