Question: I just got my Crockpot and want to cook a Pork Roast for a very long time...

10 hours or so on LOW.

Start checking it at about 8 or 9 hours,

This is for a 2-3 lb roast.

Sweet! thank you

I love making those Pork Sandwiches too. Good leftover grub

I've been making Swiss steak from Angus round steak in mine. Smother with mushrooms, onions, peppers, garlic, and worcestershire and tomato sauce, cook on high for the first hour, then 3-4 more on low until fork-tender. I'd cook the pork the same way on high until it's up to temperature (about 1 hour), then low for the remaining 6 or so hours. Just don't let Homer know it's cooking.

Get one of those sirloin tip pork roasts. They are basically round (not tubular like a tenderloid) but round. Food For Less carries them at a good price.

Here's the trick. Put a packet of Lipton Onion soup over the roast. Maybe just a tad of Lawrey's seasoning. No Water. Let it cook slow ten hours or high for five or six.

Basically, you want to cook it long enough that you can put a fork in and twist it and the meat comes apart. Sometimes I'll start it out low but turn it up to high in the last hour or two if it's taking too long.

Don't worry the only way you can go wrong is to 'undercook' it.

You can throw some cut up potatos in the last couple hours. Peel them, rub olive oil on the pieces, throw them in and spice them. Mix them with the juices during cooking.

When you serve it, cut it up in pieces and sort of stir everying in the juice. It's nice and moist with the juice.

Enjoy!

I also like to serve my pork roast with some of my home made applesauce but any applesauce will do.

How can pork roast "totally rock"?

Sounds like a crock to me.

Don't forget to rub some of that olive oil on your nipples while you're at it.

Trust me.

Whoot baby.

I cook it for like 2 days, let it on low all day, then let it cool, put in fridge overnight, then on low until evening. This gives it time to soak up the flavoring.

Eat it for supper, then try it the next day as I said. You will be surprised at the extra flavr, and yes it will fall off the bone.

Sounds great

also, you may want to put something underneath it so it doesn't burn on the bottom. I usually used sliced onions or carrots and celery, whatever's on hand. They'll pretty much be mush by the end anyway. If you add liquid it should only be a small amount, like 1/2 cup or less. You can use beer, soda, broth, juice or just water.

You may want to check some recipes online, I'm sure there are good ones out there.

By the way, the sirloin tip doesn't have a bone. I can't vouch for any cut with a bone in.

One last tip, in the last two hours, turn the roast over because it cooks a little faster at the bottom and makes the best use of the juices. So, sirloin tip, lipton soup mix, no water.

Sounds about right.

Put some deli style sauerkraut and onions on the bottom of the crock pot.

It's been over 20 years since I've eaten pork so I don't have any comments to your question. Just thought I'd add a suggestion. Now that you have a crockpot, you might want to try making some bone broth. You can use any kind of bones. Not only is it super healthy, the taste is unbelievable. It makes soups, sauces, gravies, etc., taste 100x better.

I'm not allowed to have nightshades, so I had to find something to replace the tomato sauce for my spaghetti.
I use some of my homemade chicken stock, raw cream and raw milk, some gluten-free brown rice flour, butter, grated onion, sea salt, pepper and a pinch of thyme. The homemade stock gives it a wonderful flavor. My family can't get enough of it. I can hardly keep them away from the pan while it's cooking.

Some articles on bone broth you might be interested in.

[link to www.westonaprice.org]

[link to www.townsendletter.com]

[link to www.spokesmanreview.com]

Yummy, thank you.