I pretty much got eaten alive by a mosquito the other night. I slept with the window open during a rainy night. We don’t have any screens since we live in a pretty old building, so it was my fault for wanting to sleep with the window open. I just love sleeping to the sound of rain!
As I was blissfully sleeping, a mosquito feasted on my blood. Sorry for the visual. I woke up with… wait for it… TEN mosquito bites! I’m not even joking. Two of those bites just so happen to be on my face. Lovely! So then with me being me, I decided to google the heck out of mosquitoes.
Did you know that mosquitoes are attracted to the smell of carbon dioxide? That’s how they find us and that’s the reason why they’re always buzzing around our heads. Also, the only mosquitoes that draw blood are females! Mosquitoes normally eat nectar as a part of their diet, but the females need the protein from blood in order to lay eggs.
Now that I’ve officially grossed you out, let’s get to the meal. I’m really new at buying meat, so I’m completely lost about what cut is good for what. I usually just stick to ground beef and chicken breasts. Although this was fun to go out of my comfort zone, I think I’ll stick to my normal meats. Don’t get me wrong, this was good, but it wasn’t amazing. But then again, I’m not really a fan of pork. I guess that makes me a bad judge. Try it for yourself and let me know what you think!
Slow Cooker Pork Roast
Click here for a printable recipe
Ingredients
- 2-3 pounds of pork loin roast
- 1/3 cup soy sauce
- 1 package of Lipton’s dry onion soup mix
- 3 medium potatoes, peeled and diced.
- half an onion, chopped
- ground black pepper
Directions
- Whisk together the soy sauce and onion soup mix until dissolved. Pour into bottom of the crock pot.
- Add the pork and pour enough water to halfway cover the roast.
- Sprinkle a bit of black pepper on top.
- Cook on high for 6 hours.
- When it has been cooking for 2 hours, add in the potatoes and onions.
I’ve had really good results with a fattier cut of pork (try pork butt), in the slow cooker with soy sauce, chicken broth, sugar, and garlic. I let it cook even longer (8 hours) on low to really break down the meat, and then I will take out the cooking juice and reduce it on the stove until it gets caramelized and thickened. It’s fantastic that way! The sauce is really necessary to jazz up the meat, but the fat in the pork but makes the meat itself pretty amazing too. I don’t know if you’ll ever give it another shot, but maybe try those changes next time if you do! 🙂
Hi Kim! Love reading your blog; it is my favourite baking blog ever. Your food pictures are gorgeous! I was thinking that one reason your pork roast turned out not as good as hoped for is that pork loin is the equivalent of filet mignon, but on the pig. As such, it is one of the most tender and low-fat cuts and slow-cooking can make it tough. These prime cuts are generally served pink or even rare (in the case of beef). Next time you could try a tougher and fattier (i.e. cheaper) cut of meat such as pork shoulder, shank, etc. and you should get a yummier result. Happy cooking/baking and keep those pics and entries coming!
This looks delicious! Thanks for the random mosquito faq btw. haha
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