We put our first dinner of the new year in the Crockpot this morning. Because the roast had not yet thawed, I began on a low setting. But after it was smothered in the onion mixture and sweet sauce, I suggested a change of plans. Instead of turning it on high for four hours and having an early dinner, I left it on low at 11 a.m. after it was pretty thawed out.
Yes, this means we'll have to cook it for another eight hours, pushing dinner back to around 7:30 tonight. However, it appears to be worthwhile to devote time to it.
Bebe concurs. She found the recipe and donated the full jar of Smuckers Blackberry preserves because we didn't have any plums.
- Prep: 20 min.
- Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
- Makes: 6 to 8 servings
- (1) 3 1/2- to 4-pound bonless pork shoulder roast
- (1) large onion, sliced
- (1) 1-ounce envelope onion soup mix
- (1) 18-ounce jar plum preserves
- (1/4) cup chicken broth
- (2) tablespoons Dijon-style mustard
- (1) tablespoon quick-cooking tapioca
- (3) to 4 cups hot cooked rice
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Set aside. In cooker place onion. Add meat; sprinkle with onion soup mix.
For sauce, in a medium bowl combine plum preserves, chicken broth, Dijon mustard, and tapioca. Pour over mixture in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on hight-heat setting for 4 to 5 hours.
Transfer meat and onion to a serving platter. Skim fat from sauce. Spoon some of the sauce over meat and onion. Serve with hot cooked rice. Pass remaining sauce.
NUTRITION FACTS PER SERVING:
733 cal., 16 g total fat (5 g sat. fat), 171 mg chol., 563 mg sodium, 86 g carbo., 2 g firber, 55 g pro.
18% vit. C, 5% calcium, 25% iron
NOTES: TRIMMING AND SKIMMING FAT
Thanks to low, moist heat, slow cooking requires little fat. For low-fat meals, choose lean cuts of meat and trim away as much fat as possible. Remove poultry skin before cooking. If you want to brow the meat, use a nonstick skillet coated with nonstick cooking spray. Before serving the meal, use a slotted spoon to transfer the meat and vegetables to a serving platter. Pour the cooking liquid into a glass measuring cup and let it stand for 1 to 2 minutes. Once the fat rises to the top, skim off any visible fat with a metal spoon.
Better Homes and Gardens. Simple Slow Cooker Recipes