Slow Cooked Pork Roast with a Sweet Tangy Glaze

Ingredients

• 1.5 lb. sirloin tip pork roast
• 1 t. rubbed sage
• 1/2 t. kosher salt
• 1/4 t. pepper
• Glaze Sauce:
• 1/2 cu. sugar
• 1 T. arrowroot powder or cornstarch
• 1/4 cu. white wine vinegar
• 1/4 cu. water
• 2 T. soy sauce

Steps

1. Place frozen or thawed pork roast in the bottom of a crockpot. Sprinkle with sage, salt and pepper. Rub the spices all over the roast and then cover with lid.
2. Cook on high for 3-5 hours until the meat shreds easily with a fork. The time will vary for different slow cookers and whether you started with frozen or thawed meat. The roast can also be cooked on low, simply watch your meat and adjust the times as needed. If the meat is not frozen, definitely cook on low.
3. When the meat begins to fall apart, turn the roast over and use tongs to gently pull the meat apart so that the meat will absorb any juices in the crockpot. Once the meat is loosely broken apart, cover with lid and reduce heat to low or warm if that is an option for your crockpot.
4. Place the glaze ingredients in a small saucepan over medium heat and whisk together. Cook, stirring occasionally, until the sauce bubbles and starts to thicken. Reserve a couple tablespoons of the sauce and pour the rest over the meat in the crockpot. Toss gently to coat well.
5. Serve immediately and drizzle the remaining glaze over each serving.