Ingredients:
4-pound boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
1 Tbsp dried basil
1 whole garlic clove, diced
2 Tbsp olive oil
1/2 tsp salt
Directions:
Cut pork roast in half. Put on the bottom of a slow cooker. In a bowl, combine the Parmesan cheese, honey, soy sauce, basil, garlic, olive oil and salt. Pour over the pork. Cover and cook on low for about 5-6 hours.
You want to be careful not to overcook this one from all the comments I read. This is not an all-day slow cooker recipe. I actually pre-made the sauce mixture (minus the Parmesan cheese) and then I put the whole thing together during lunch. By 6:00 it was perfect.
The meat does not stay in tact to “slice” it. It almost ends up like a pulled-pork. We served it overtop couscous and my mom had leftovers overtop noodles and then rice. The juices soak into the starch and YUM. Add a green veggie and the meal is complete.
I can no longer find the original recipe I saw the inspired me to make this, but I do have these notes I made on the ingredients (the variations I made):
- Many people use a plain (not flavored) pork tenderloin for this recipe. I chose to use an actual pork loin roast because it looked better at the store that day. When I purchased it, it was held together with strings in a netting formation. I removed all of that and after cutting it in half, the pork fell into 4 main pieces.
- The original recipe calls for 2 Tbsp of basil which I cut back to one.
- It also called for 2 Tbsp of minced garlic and I used a fresh whole clove instead.
- The original recipe also calls for cornstarch to make a gravy, but I found the juices were just fine without it.