Crock Pot Roast Pork Recipe
Recently I was invite to submit a recipe for submission to the "Country Comfort Cookbook Series" published by Random House. We will just have to wait and see if they use it or not. But in the meantime you can get a sneak peak at one of the recipes I developed.
Berries are the "joy" of my garden. Not only are they a delight to eat freshly picked from the vine but they can be snapped frozen as they are, to enjoy later in the year when the vines are all cut down.
The combination of spices and boysenberries with this pork is superb and resulted in the best roast pork I had enjoyed for many a year. Feel free to use fresh picked boysenberries or frozen ones – the result will be the same – delicious.
Lisa "The Crock Cook"
Boysenberry Crock Pot Roast Pork
2 pound Roast Pork Leg (boneless if you can)
2 tablespoons fresh sage (roughly chopped)
1 tablespoon fresh thyme (roughly chopped)
1 onion, finely diced
2 cloves garlic, crushed
¼ cup sweet sherry
2 tablespoons honey
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
2 cups boysenberries (fresh or defrosted)
1 tablespoon cornstarch (cornflour)
Trim all excess fat and rind from the pork and discard.
Rub the sage and thyme over the pork.
Saute the onion and garlic (optional).
Put the onion mix and the pork into the crock pot.
Mix the sherry, honey, cloves and cinnamon together and pour into crock pot.
Mash the boysenberries with a fork and rub over the pork. You will find some sticks on and some falls off – that is ok.
Cook on Low for 8 hours.
Remove pork from crock pot, wrap in aluminum foil and rest for 10minutes.
Meanwhile strain some of the juice from the crock pot into a saucepan. Bring to the boil and thicken with some corn starch mixed a little water. Turn down the heat and simmer for a couple of minutes.
Serve slices of the pork with the sauce poured over top with roast vegetables for a delicious family meal.