Apple juice and honey give just enough sweetness to balance the tart vinegar in this slow cooker barbecue pork recipe.

Source: Family Circle
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Ingredients

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Directions

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  • Spread onion over bottom of 5- to 5-1/2-quart slow-cooker. Place the pork roast on top of the onion. Stir together the ketchup, chili sauce, 1/2 cup of the apple juice, the honey, vinegar, Worcestershire sauce, garlic and red-pepper flakes in a small bowl until well blended; pour evenly over the pork roast.

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  • Cover the slow-cooker pot; cook on high for 5 to 6 hours, or on low for 10 to 11 hours, until the pork is very fork-tender.

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  • Remove the pork to a large platter; cover with aluminum foil to keep warm.

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  • Stir together the remaining 1/2 cup apple juice and the cornstarch in a small cup until well blended and smooth. Stir into the barbecue sauce in the slow-cooker. Cover the pot and cook on high for 15 minutes or until thickened. Slice the pork into thin slices; spoon sauce over top. Serve with mashed potatoes or shredded on kaiser buns, if desired. Makes 8 servings.

Nutrition Facts

382 calories; 16 g total fat; 6 g saturated fat; 104 mg cholesterol; 632 mg sodium. 29 g carbohydrates; 1 g fiber; 30 g protein;

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