If you’re a long time reader (and friend) you’re aware that I’m *trying* to learn how to cook. In fact, I’ve had several “misses” in the kitchen lately, so much so that I was banned from touching anything food related for about a month. But I thought I’d give it the good ol’ college try, and get back on the saddle. Which I’m glad that I did, because I came up with something SUPER yummy (and SUPER easy)!
So here’s my recipe for Sweet and Salty Pork Roast:
1 2-4 lb. Pork Roast
1 1 lb. Package of thinly sliced bacon
1 large bottle of bbq sauce
1 large jar of grape jelly
salt and pepper
Reynold’s Crock Pot liner (optional)
First, arrange the bacon on a cutting board, making a basket weave pattern. Lay the pork roast on one end of the bacon weave, salt and pepper to taste. Then roll the roast with the bacon, making sure that the ends are on the bottom of the roast. Place inside of crock pot (insert liner before if you choose to use it) bacon ends side down, tucking the corners underneath the roast.
In a separate bowl, mix the bbq sauce and grape jelly.
Pour the mixture over the roast, making sure to coat the entire roast. Cook on low for 4-6 hours until the roast is at least 145 degrees. The roast will be very moist and tender, so use a large spatula to remove it. Place on a cutting board, and slice!
You can serve it with or without the bacon. Some spots will be crispy and delicious. I served mine with macaroni and cheese, corn bread, and green beans. It was a HUGE hit in my house, and M (my picky eater) ate it without complaint! If you give it a try, let me know what you think.