Killer recipe when it’s too hot outside to “crank-up” the large oven, but you want to cook a roast!
This pork roast cooks in an electric skillet.


Salt and freshly ground black pepper for roast
1 (4 lb.) pork loin roast, trimmed of fat
2 T. vegetable oil
½ cup catsup
½ cup apple cider vinegar
4 T. Worcestershire sauce
4 T. soy sauce
1 tsp. garlic salt
1/4 tsp. dry mustard

Lightly salt and pepper the roast all over.  In an electric skillet, sear roast in the hot oil until browned on all sides.  In a small saucepan, combine all other ingredients, and bring to a boil.  Pour the hot sauce over the hot pork roast; cover and simmer for at least 2 hours or until very tender.

Slice, pull apart, shred, or chop leftover pork roast and heat just long enough in the microwave to warm the meat.  Put meat on a roll or bun of your choice.  Drizzle with warm leftover sauce and top with a fresh lettuce leaf, leftover Tom’s Terrific Slaw, or other slaw.  Bread and Butter Pickles may be good with this.  You try it and let me know.

Thanks, Melody, for your suggestions on this recipe.  The apple cider vinegar really makes it “pop” just as you said it would.  Melody is our youngest son’s wife and the mother of “The Twins”.  She has done more than an outstanding job of “mothering” under adverse conditions.  “Adverse conditions” are defined here as twins.  If you’ve not had a pair of twins to raise, a heads-up, everything doesn’t just double for you it quadruples, at least!  I think that she is grateful for the help that Jay provides.  They make a fantastic team.


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