This was Southwestern Pork Roast.
Our latest slow-cooking experience was with boneless pork butt roast. We adapted a recipe from Slow Cooker revolution Vol.2 that joined to our bookshelf recently. The preparation was easy as usual. Maybe one of the easiest recipes we have done so far. After 5.5 hours on high, the pork became very tender.
Served with simple steamed white rice, the pork was nice. I liked the tomato-onion-based sauce that the pork was cooked in. The pork cut was sort of fatty, though. Perhaps that was the reason of the tenderness. Fat and meat parts were kinda marbling, which made difficult to separate. Next day, after the pork and sauce was chilled in the refrigerator, it was easy to remove fat from both. I shredded pork and gently simmered shredded pork in the sauce, then served it over steamed white rice.
Actually I preferred this way to eating a big piece of pork so that I could fully enjoy the tasty sauce.
