BBQ, Pork Roast and Cake

At work today, Brittany asked me what you do with pork roast. Ignoring the fact that we're starting Day 7 of Beating Meat tomorrow, there are too many things you can do with pork roast and, more importantly, pork roast and a crock pot (Crock Pot, Crockpot, who the hell knows if that's a proper noun or just two words randomly spaced or together?)!

I told Brit about this recipe for BBQ Pork, which works exceptionally well in my antiquated, 23-year-old Crock Pot!

I don't have a picture, because every time I made it, I got so excited about eating it that I couldn't be bothered to locate the camera. Just know, this recipe ROCKS, even when you tweak it to account for the fact that you do not have, nor do you want to purchase any sort of bourbon (PUKE). Still traumatized from years of the hard liquors...no need to be reminded of it in the middle of a perfectly delightful BBQ Pork Sandwich! 

Another bonus, when you make this recipe, you can save all the liquid, freeze it and use it again for a different version of pork roast. It is A.MAZ.ING!  

Since I'm long winded, I decided I should just share my recipe for Pork Roast here instead of just tweeting the link, because by the time I see Miss Brittany at work again I will have long forgotten the subject at hand!  ADD. I have it. 

Here's the other thing to do with the pork roast, Brit...

This kind of pork roast, not the Pork TENDERLOIN thing that they have at work, in the plastic shrink-wrapped tubular shaped package....

Gently, very, very gently borrowed from here....(more later on "here")

Season the pork roast liberally with coarse-ground black pepper, fresh or dried rosemary, kosher salt and for added zing, Montreal steak seasoning. Place it in the crockpot, and cover with chicken and beef broth or 1/2 chicken broth and 1/2 water. Add 1 peeled, chopped onion and 1-2 peeled cloves of garlic (or you can crush them if you want). Turn on high for an hour, then turn heat down to low and let it cook for at least 2 more hours, but you can let it go for up to 4 hours. 

VOILA! Pork Roast. Yum. Meat. I miss it. 

Hope that was clear enough, Brit. 

I always served this with mashed taters, pork and mushroom gravy, using some of the broth from the crockpot, and some format of rolls or biscuits...and threw in a vegetable of some sort to make it seem like we were having at least ONE thing that was healthy. :)  


More on the "here".....

Bacon & Garlic Encrusted Roast Pork Loin

Dear. God. If we ever get back to meat, I want THIS!!! 

For the rest of you, I am anxiously awaiting the moment when Brit decided to take a picture of the gorgeous cake she made today. It was like a piece of very flourescent pink ART, covered from top to sides with roses. Just roses. Just beautiful!  

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