I often use a slow cooker to cook a pork roast while I'm at work. More 'simmering' than boiling. The brand I use is a West Bend in which the pot can be removed from the heating element and used on the stove. Here's what I do: put a quart of cheap chicken stock in the pot, add a healthy amount of garlic and a good squirt of sriracha. Bring that to a boil on the stovetop, add the pork roast, return to a boil and then put the pot on the slow cooker's heating element and allow it to simmer for hours. After a few hours you have some juicy tasty fall-off-the-bone pork, with much of the fat simmered off and the rest of the fat easily separatable from the meat. Is it as good as Marcella Hazan's Pork Loin braised in Milk? No. Is it as good as oven roasted pork roast? No. But for the effort expended, it's pretty darn good. I'll often come home for lunch, start this dish, and let it simmer away until I come home after work. The leftovers make great sandwiches.

I love the way my potroast is made. First, I have found that bottom roasts have a bit more fat than top roasts and beat any other kind of meat for flavor and juiciness. I put it in the crockpot fat side up on high for 10 hours. I use one box of chicken broth (never made it with the beef broth, but don't fix it if it ain't broke!), pour it over the roast. Then I mix 1-2 packets (depending on the size of the roast) of Lipton Onion Soup Mix in a large cup and mix that with about 2 cups of water. Pour that over the roast, making sure some of the onions are on the top of the roast. Cover and in 10-13 hours (no such thing as overcooking this kind of roast!) and then remove the meat, cut away any fat and then make gravy. I empty the juice from the crockpot into a big saucepan and bring to a low boil. I take about 2-3 tablespoons (depending how thick you want the gravy) of flour and put it in a seal-tight container with about a cup of water. Put the lid on and shake it hard for about 1-2 minutes. This will prevent lumps. Then add the flour-water mixture to the grave SLOWLY while stirring constantly. Let it cook for about 3-4 minutes, season with beef bouillion and pepper to taste. I get rave reviews of my gravy and I make a lot of it for leftovers. The meat is stringy but so tender and juicy. We like to bake a loaf of crusty bread, cut it in slices and make open-face sandwiches with it. If there is still some left, I mix the rest of the gravy with the leftover roast (cut into pieces) and fold it into cooked dumpling style noodles. SO SO good. Any questions just ask!

Thank you annainpa, Beverly and Lou. bumblebeez, I will have to try the harlequin pattern next time. It makes sense. That pattern will hold more seasoning and flavor. laceyvail, Thanks for the idea. I have looked at many recipes, I have not seen one similar to what you have done. It is a must try for me. sonopoly, thanks. I know you have a great sense of humor. So i dicided to have a little fun with you. :-) Beverly, there are two Spanish stores near me and I have seen Sazon seasoning on their shelves. I never knew what that can be used for. I will have to get some soon. dcarch

ROAST PORK SOUP ÂQuick Cooking Magazine  2000 Diabetic Exchanges Serves: 9 3 c. cubed cooked pork roast 2 medium potatoes, peeled and chopped 1 large onion, chopped 1 can (15 oz.) navy beans, rinsed and drained 1 can (14-1/2 oz.) no-salt-added Italian diced tomatoes, undrained 4 c. water 1/2 c. unsweetened apple juice 1/2 tsp. pepper Minced fresh basil In a soup kettle or Dutch oven, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until vegetables are crisp-tender. Sprinkle with basil. Nutritional Analysis: One 1-cup serving equals: 192 caloriesÂ236 mg sodiumÂ29 mg cholesterolÂ22 gm carbohydrateÂ16 gm proteinÂ5 gm fatÂ4 gm fiber ++++ Exchanges: 1 starchÂ1 meatÂ1 vegetable