Slow-Cooked Hoisin and Ginger-marinated Pork Roast

Ms. Foodie loves slow cookers!  They are wonderful tools in any season, but particularly during the hot summer months.  I don’t know about you, but I don’t even want to think about turning on an oven in 90 degree heat!  Slow cookers save you the trouble, and fit the category of one-skillet meals–except you replace the skillet with the crock!

I have six, including a baby fondue-style one.  Come to one of my holiday parties, and you’ll understand why…

But I digress.  The recipe begins, of course, with a good cut of meat.  A two-pound butt roast, with just a bit of marbling, did the trick.  I marinated it overnight in a cup of white wine (or wine vinegar), rosemary, basil, ground pepper, and sea salt.

The next day, an hour before placing it in the crock, I rubbed it down with Hoisin sauce and 1/4 cup of ginger root.

I sliced up four red potatoes and joined them with asparagus stalks and baby carrots.  I placed these in the bottom of the slow cooker, not only to help them cook more completely, but also to give them the benefit of all those yummy juices that will fall from the roast.

Then I placed the roast in, topped it with another 1/4 cup more of sliced ginger root, the remaining marinade, and some green beans.

I used the stalks and beans to maintain the subtlety of the Hoisin and ginger.  Depending on the flavors you wish to perfect, you can use more Hoisin, and pair it with a stronger green vegetable, like Brussel sprouts or broccoli.

I like to use the longer-cook method, as it makes for a more tender meat; Eight hours later, you have a complete, hearty, and stove-free meal.

Hubby gave it two-thumbs up!

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