Tried it! Parmesan Honey Pork Roast

So, we had an early summer heat wave (4 days of 90+ degrees), and it reminded me that I needed to find some new crock pot recipes!  I LOVE the crock pot in the summer; you can still have home cooked meals, WITHOUT using the oven and making the whole house hot!  

I found quite a few recipes that look good, and I tried the Parmesan Honey Pork Roast first, as I had already taken a roast out of the freezer to thaw. 

I admit, I was pretty skeptical, as there wasn't much liquid in the crock pot to start, so I thought it would end up dry, but after a few hours, it was very "juicy", so no worries!  

 

After 6 hours, the pork shredded easily with just a fork!  Hey, that rhymed, and I didn't even plan it!  LOL!  Anyways.   It doesn't look "juicy", because I drained the juice to make a gravy (that is included in the recipe as well).  My guys loved this and I will definitely be making it again!  


Ingredients:
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt

2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy (I also made mashed potatoes and the gravy was delicious on them!).

Notes: I didn't have minced garlic, so I used garlic powder.  I also used pre-shredded parm cheese.  My Hubby HATES honey, so I didn't tell him that there was any in here until he said he liked it.  He was surprised and said he didn't taste it at all! 

~Heather


**Original recipe click here