Mel's Kitchen Cafe (see recipe here)
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I made this recipe yesterday with a 4.5 pork loin that I bought at Aldi's, my favorite grocery store. I doubled the recipe on Mel's site because my pork loin was over twice as big as hers. At about 9:00 in the morning, I rubbed in all of the spices, put the pork loin in my slow cooker, poured a half cup of water over the top, and set the slow cooker to LOW.
After about six hours, I shut the slow cooker off and made the glaze. While the glaze was simmering, I shredded the meat. Having a picky husband, who seldom likes anything that is not a basic meat and potato, I kept the glaze and pork separate to serve. I put a little of the glaze on his plate for testing, and knew that the recipe was a huge success when he said, "It's not that bad. Put a little of it on the meat".
I will definitely be making this recipe again and again, and that is something that I rarely do. I'm not a foody so I don't know how to describe all of the tastes, textures, and what not, but let it suffice to say, it was dang good! I love that special something that balsamic vinegar brings to a recipe. Beyond the taste, this recipe could not be any easier to make.
I do have have one warning. Don't be like me and leave the meat in the slow cooker too long. Mine cooked much faster than I thought it would so it was a little dry. Next time, I'll cook it about five and a half hours and remove from the slow cooker immediately. I can't wait to try this again!
Thanks Mel for a real winner.
* * * * *
I made this recipe yesterday with a 4.5 pork loin that I bought at Aldi's, my favorite grocery store. I doubled the recipe on Mel's site because my pork loin was over twice as big as hers. At about 9:00 in the morning, I rubbed in all of the spices, put the pork loin in my slow cooker, poured a half cup of water over the top, and set the slow cooker to LOW.
After about six hours, I shut the slow cooker off and made the glaze. While the glaze was simmering, I shredded the meat. Having a picky husband, who seldom likes anything that is not a basic meat and potato, I kept the glaze and pork separate to serve. I put a little of the glaze on his plate for testing, and knew that the recipe was a huge success when he said, "It's not that bad. Put a little of it on the meat".
I will definitely be making this recipe again and again, and that is something that I rarely do. I'm not a foody so I don't know how to describe all of the tastes, textures, and what not, but let it suffice to say, it was dang good! I love that special something that balsamic vinegar brings to a recipe. Beyond the taste, this recipe could not be any easier to make.
I do have have one warning. Don't be like me and leave the meat in the slow cooker too long. Mine cooked much faster than I thought it would so it was a little dry. Next time, I'll cook it about five and a half hours and remove from the slow cooker immediately. I can't wait to try this again!
Thanks Mel for a real winner.
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