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
Step 1
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.
Step 2
Add baby carrots and cubed potatoes to the slow cooker (you can arrange around the roast or on top).
Step 3
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.
Step 4
Cover, and set to cook on low for 8 hours.
Step 5
At the 7-hour mark, stir in the cornstarch and water mixture to thicken the sauce.
Step 6
Cook for the final hour.
Step 7
Serve over egg noodles, rice (white or brown) or stuffing.