– Originally posted May 26, 2012.As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
Some people’s ideal vacation is a nice mountain getaway. Others, want to enjoy the sites of antiquity. Big cities have their allure and walking on a glacier is great, but for me, nothing compares to a tropical island. A white sand beach. Clear blue water. Tropical drinks at hand and watching the sun rise on one side of the island and set on the other. After I make my first billion from the blog (I am just 1 billion short of that to date….), I am spending a month or four trying to find the perfect place. Maldives? Tahiti? Aruba? Bring them on. Today’s slow cooker recipe is not likely from tropics, but it is named appropriately.
The slow cooker is such a good friend to us working folk. It is at its best when the recipe is so easy that you just throw it all in. So many recipes have you sear the meat first, so this is ideal for convenience.
The pork falls apart.
The recipe list is straight forward.
I like to add the spices and ketchup directly on to the pork and pour the liquids into to pot.
Easy with a sweet taste.
Tropical Island Pork
- 3 pounds boneless pork roast
- 5 to 6 whole cloves
- 1/2 teaspoon nutmeg
- 1/4 teaspoon paprika
- 1/4 cup ketchup
- 2 tablespoon orange juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoon lemon juice
- 1/2 teaspoon kitchen bouquet (gravy enhancer)
Stud meat with cloves. Place roast in slow cooker; sprinkle with paprika and nutmeg. Combine remaining ingredients and pour over roast. Cover and cook on low 9 to 11 hours. (high 4 to 5 hours) Remove roast. If desired, thicken juices with 1 1/2 tablespoons cornstarch and 2 tablespoons water; turn to HIGH and cook until thickened.