Missy here. I may have shared a pork roast in the slow cooker before. But this time I did something a little different.
I don't typically add anything to a pork roast like I do a beef roast because I usually end up shredding the pork and making pulled pork sandwiches. But this time I wanted to eat it as a roast for the first meal and then use the leftovers for sandwiches.
So I peeled and cut my carrots in chunks. And then I went to get potatoes...
And had none. WHO RUNS OUT OF POTATOES???
Well, apparently, I do. :) (Story of my life to not have ingredients when I need them.) SO... I did have sweet potatoes. I decided to do a high vitamin A meal. :)
I coated the roast with a dry rub-- "Butt Rub" from a local barbecue restaurant. Then I put the roast in the Crock Pot and slow cooked it on low all day. About 45 minutes before dinner time, I added the large chunks of sweet potato and carrots.
But I decided the meat was too fatty.
So I pulled the meat out to let it cool for a bit while the potatoes and carrots cooked. Once I could handle it, I removed most of the fat.
Then once the veggies were tender and it was time to eat, I put the meat back to quickly reheat.
It turned out delicious. After eating leftovers once, we still have enough meat to have barbecue sandwiches. I look forward to that!
I hope you all have a wonderful Valentine's Day weekend!