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College Pork Crockpot, Version 5.0
Chef:  Bill Struckmeyer - Sidney, NE          Category:  Main Dishes

2 lbs. boneless pork roast
2/3 (medium) diced onions
1 lb. diced potatoes
1 lb. baby cut carrots
1 (10 3/4 oz.) condensed tomato soup
10 oz. barbecue sauce (any flavor)
1 (14 1/2 oz.) can whole tomatoes
3 to 5 cloves garlic
1 cup water

Directions: Put meat on grill. Sear all sides of pork roast. Place diced onions, diced potatoes, carrots and whole tomatoes on bottom of big crock pot. Pour condensed tomato soup and barbecue sauce on vegetables. Place seared roast on top of vegetables. Make 3 inch cut on top of roast and place garlic in cut. Use water to swish out cans and barbecue sauce bottle. Pour this water over top of roast. cook until roast is done (low 8-10 hours or high 5 to 7 hours). Serves 6 to 8 people.