A pork tri-tip, also called a “cushion” by some, can make for a wonderfully delicious meal; it’s versatile and extremely easy to cook. As easy as a pork tri-tip is cook, it is a satisfying meal that’s popular with everyone in the family–and looks like it took you all day. Here’s how to make a wonderful slow-cooked pork tri-tip. This recipe calls for slow cooking the roast on low for eight hours; this will provide the best results. If you are in a rush, you can experiment with it on high, cooking for four hours on high, but we recommend the eight-hour on low cooking time.
Things You'll Need
- 2 medium onions, sliced
- 4 cloves garlic
- 2 1/2 lb. boneless pork loin roast
- 1 small package baby carrots
- 1 potato, cubed
- 3/4 cup hot water
- 2 tbs. white sugar
- 1/4 cup red wine vinegar
- 1/4 cup soy sauce
- 2 tbs. ketchup
- 1 tsp. black pepper
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 1/2 tsp. chicken base
- 3 tbs. Merlot wine
- 1 dash hot pepper sauce (optional)
- 2 tbs. corn starch and 1 tbs. water, mixed
- Slow cooker
Arrange onion slices and garlic cloves evenly over the bottom of the slow cooker, and then place the roast on top of the onion and garlic.
Add baby carrots and cubed potatoes to the slow cooker (you can arrange around the roast or on top).
Mix the water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, chicken base, Merlot and, if desired, the hot sauce in a bowl. Pour over roast.
Cover, and set to cook on low for 8 hours.
At the 7-hour mark, stir in the cornstarch and water mixture to thicken the sauce.
Cook for the final hour.
Serve over egg noodles, rice (white or brown) or stuffing.