Hanna, you disappointed me, but the pork roast was great!

Posted in Recipes & Cooking, Thoughts and Reflections at 10:05 pm by admin

I prepared for Hanna and her wrath today by draining the pond of about 800 gallons of water, cleaning out the rain gutters and down spouts of leaves, sticks, and walnuts deposited there by squirrels, and by checking the foundation of the house several times during the storm. It was all for naught. When the rain had stopped, I had to top off the pond with the garden hose, there was no deluge to overtax the gutters and down spouts, and the foundation held. The estimate for our area was 3 – 4 inches over the course of 8 – 9 hours. We did get a smidgen of water in the basement, really just a damp spot just inside the bilco doors, (like those that would lead into a storm cellar). We could have done with twice the rain we received. We haven’t had any measurable rain in nearly a month.

Just before the rain arrived, I put together the pork roast in the crock pot. What a treat. It was moist, tender, and just on the sweet side, with just a touch of fire. I modified the recipe I mentioned yesterday, as I always do, and boy-oh-boy am I glad I did. The ingredients make a wonderful spicy-sweet compote that is attractive and goes well served over or beside the meat. With the pork roast I made potato pancakes from a Panni box mix, and french cut green beans. For dessert we had a pint of sliced strawberries that I added 2 teaspoons of sugar to and allowed them to marinate for several hours over Hostess cake cups with fresh whipped cream, Hershey’s syrup, and Daniel put coconut on his serving.

Sweet & Spicy Crock pot Pork Roast

1 – 3 lb. pork roast
1 – can crushed pineapple
1 – c. chopped dried cranberries
1 – tsp. ground sea salt
1/2 – tsp. fresh ground tricolor peppercorns
4 – good dashes Texas Pete Hot Sauce (used 2 if you want a mild tang)
1/4 – tsp. crushed rosemary
1 – tsp. McCormick’s Italian Seasoning
2 – tblsp. soy sauce
1 – tsp. garlic powder
1 – tsp. dried chopped garlic
2 – tsp. dried onion flakes
2 – tblsp. dried parsley flakes
1/2 – tsp. freshly ground sage
1 – tblsp. Mrs. Dash

Place all ingredients in crock pot and cook on low for 7 hours. Remove roast from pot and allow to stand 15 minutes before cutting. Serve compote over meat slices.

Give this recipe a try. I think you’ll enjoy it.


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