DR. PEPPER® PORK ROAST
Semi-Homemade Cooking 2 by Sandra Lee
My aunt Peggy loves Dr. Pepper®, it's the only thing she drinks! So this pork roast is a recipe I created For her, and it's absolutely delicious, by the way, it tastes just as good made with Diet Dr. Pepper.®
servings 8
prep time 10 minutes
cooking time 3 hours (High) or 8 hours (Low)
stand 10 minutes
2 medium onions, sliced
2 tablespoons canola oil, Wesson®
1 4-pound pork loin roast
Salt and pepper
5 whole cloves, McCormick®
1 sticks cinnamon, McCormick®
1 whole bay leaf, McCormick®
1 can (12-ounce) Dr. Pepper®
1 1/2 cups dried apricot halves, Sunsweet®
1 1/2 cups dried plums (pitted prunes), Sunsweet®
1. Place sliced onions in a 3 1/2- to 4-quart slow cooker. In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper. Brown roast on all sides in skillet. Place browned roast in cooker on top of onions.
2. Add cloves, cinnamon sticks, and bay leaf to cooker. Pour Dr. Pepper® over roast and top roast with dried fruit. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 8 to 9 hours or until internal temperature of roast is 160 degrees F
3. Remove roast from cooker and let rest for 10 minutes. Use a slotted spoon to remove onion, fruit, and spices from cooker; discard spices. Skim fat from sauce in cooker. Slice roast and serve topped with onions, fruit, and sauce.
|
