Tangy Pork Roast
2 ½ lbs boneless pork loin roast, trimmed 1 cup hot water 1 beef bouillon cube ¼ cup brown sugar 3 Tbsp red wine vinegar 2 Tbsp soy sauce 1 Tbsp ketchup 2 garlic cloves, minced ½ tsp black pepper
Tangy Pork Roast
½ tsp salt 1 dash hot pepper sauce, or more to taste
Nutrition per serving (pork only): 1.
Spray slow cooker with nonstick spray. Place trimmed roast in slow cooker. In a bowl, mix together water, bouillon, brown sugar, vinegar, soy sauce, ketchup, garlic, black pepper salt, and hot sauce. Pour over roast.
2.
Cover and cook on low for 6-8 hours or high for 3-4 hours. Pull pork roast apart with forks. Serving suggestion: top whole wheat buns with shredded pork, BBQ sauce and pickles.
210 calories, 6g fat, 32g protein, 8g carbohydrate, 0g fiber Makes 8 servings
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