I love this recipe because it’s low in fat. People think chicken when they think lean, and that’s true. Chicken has fewer calories and less saturated fat than beef. But don’t forget pork. As you have all heard “pork is the other white meat,” and it is so very true. You can buy a boneless shoulder pork roast for a very small sum of money when it is on sale. I always watch the sale papers and buy this white meat. A lot of things that I do with chicken I can also do with pork. In fact, I switch out chicken for pork on some of my recipes for chicken in a crockpot recipes. No one can tell the difference, and if the pork costs less than the chicken that week, I have really come out ahead. Publix, Safeway, Sweetbay – all the groceries stores have good sales on meat in this day and age. They want their customers to keep coming back and low cost is the thing that brings the folks in.
I hope you like this recipe that I use:
- 2 pound lean shoulder pork roast (trim off all the fat that you can see, and there won’t be much fat)
- 1 green pepper (I remove the seeds and cut the pepper into strips, but you might like it in chunks. Or, you might not want any green pepper at all.)
- ½ onion (I dice it because I don’t like the big chunks)
- 2 tablespoons flour
- ¼ cup apple cider vinegar (this gives it the bite)
- 2 cups pineapple chunks (I cheat and use Dole Pineapple Chunks and even use the pineapple juice that is in the can)
Sprinkle of salt (they tell us that salt make our arteries stiff so the blood doesn’t flow through as well, so I try not to add too much salt. In fact, this recipe called for Kikkoman’s Soy Sauce, but I’ve cut that out because of the salt content.)
Place pork roast in the crockpot. Add the veggies. In a bowl, I mix the syrup from the canned pineapple with the flour and add the vinegar to this. If you want it sweet, you can add some brown sugar. Add water, enough to cover roast, and let cook on high for 8 hours.
Cracker Barrel Restaurant has a great pork dish. I’ve tried to try to figure out how they do it, but I can’t. I doubt if they use a crockpot; in fact, I’m sure they wouldn’t, but they have a great way of getting the meat tender and keeping it moist. This recipe keeps the meat moist. That’s the good thing about using a crock pot. The meat stays submerged in liquid so it doesn’t dry out. I love a good oven beef roast, but at times it can be dry.
I love the smell of this crockpot recipe while it’s cooking!!!! It goes all over the house and makes your mouth water. Makes you hungry for what’s cooking, and makes you want to lift the lid to check it out. But don’t lift the lid on the crock pot. I’ve read somewhere that every time you remove the lid from a crock pot, it takes 10 to 15 minutes for the temperature to get back to where it was before you lifted the lid. This makes you have to cook it longer!!!!