tangy slow cooker pork roast


I like to cook a large pork roast, so that we have enough for leftovers another night. The evening before I made this recipe, I sliced the onion & placed it in a plastic bag. Then I mixed up my sauce and placed the onion & sauce in the refrigerator. I also set my slow cooker out on the counter. Then it only takes a few minutes in the morning to put everything in the slow cooker.

Ingredients:
2 1/2 to 5 pounds boneless pork loin roast or pork sirloin roast
1/2 medium onion, sliced
1 cup hot water
1/4 cup Splenda
3 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon low sugar ketchup
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

    Directions:
  1. Place onion slices in the bottom of the slow cooker.
  2. Lay pork roast on top of onion slices.
  3. Combine remaining ingredients in a small bowl & mix well. Pour over pork roast.
  4. If cooking a smaller roast, cook on low for 6 to 8 hours or on high for 3 to 4 hours. If cooking a larger roast, cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  5. Enjoy!!

Carb count: entire recipe has 7 net carbs - the serving count will vary based on the size of the roast.