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Worcestershire sauce vegetable stock ginger apple cider salt brown sugar ground pepper pork roast apples baby carrots onion potatoes
Viewed: 39 - Published at: 9 years agoIngredients
- 2 tbsp worcestershire sauce
- 4 cup vegetable stock
- 1/2 tbsp fresh grated ginger
- 1/3 cup apple cider
- 1 tsp salt
- 2 tbsp brown sugar
- 1/4 tsp fresh ground pepper
- 2 lb pork roast
- 1 cup peeled, cored and quartered apples
- 1 cup whole baby carrots
- 1 cup peeled and quartered red onion
- 1 1/2 lb russett potatoes, quartered
Method
- In a large bowl or zip lock bag add pork and all marinade ingredients
- Refrigerate for 8 hours or over night.
- Remove pork in marinade from refrigeration while preparing other ingredients.
- Bringing it to room temperature as much as possible.
- In either cooker add roast with all the marinade and rest of ingredients.
- Cover and cook in slow cooker on low for 10 hours.
- High for 5.
- In pressure cooker add to cooker, set to high pressure in an electric cooker and set for 30 minutes.
- Serve and enjoy.
- Recipe by taylor68too.
