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Slow Cooker, Maple Pork Roast with Bacon

Slow Cooker, Maple Pork Roast with Bacon
 
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This roast is succulent, fork tender and off the charts delicious and the slow-cooker does most of the work! I sear it first on the stovetop, stud it with garlic, wrap it in bacon, drizzle on a maple glaze and place it on a bed of onions in the crock pot, then just let it roast away for 8 - 10 hours and holy cow! The whole house smells amazing while cooking!
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Serves: 4 - 6
Ingredients
  • 1 (2-1/2 - 3lb) boneless, pork loin roast (with a thin layer of fat)
  • 2 Tbs of brown sugar
  • 1 Tbs of kosher salt
  • 2 tsp of black pepper
  • 2 Tbs of canola oil
  • 4 cloves of garlic, sliced
  • 9 or 10 pieces of bacon
  • 2 large onions, sliced
Maple Glaze
  • 2 Tbs of pure maple syrup
  • ½ cup of brown sugar
  • 2 heaping tsp of Dijon mustard
  • 1 Tbs of Worcestershire sauce
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
Instructions
  1. Bring your roast to room temperature before starting, cut 7 or 8 slits about 2 " deep, then rub it with brown sugar, salt and pepper.
  2. Add the oil to a large, heavy skillet, cast iron if you have one. Heat almost to the smoking point, then place the roast in and sear it on both sides until lightly browned.
  3. Place the onions in the bottom of the slow cooker. When the roast is cool enough to handle, remove it from the pan and place it on top of the onion bed, then tuck the garlic slices in the slits. Wrap the bacon around the roast, overlapping slightly and tucking it under. Now mix up the glaze, just stir all of the ingredients together and drizzle it over the roast, put the lid on the slow cooker and cook on low for 8 hours. That's it, except I can't leave well enough alone and placed my roast under the broiler to get just the right color on the bacon! (for the picture) When ready to serve, slice the roast into thick slices and drizzle on the remaining sauce from the slow cooker, delicious with mashed potatoes and sauteed apples!
Notes
If you like, after you remove the roast from the slow cooker, turn to high, cook and reduce the sauce for 10 minutes or so before serving. Or you could transfer the sauce to a saucepan and cook it on the stovetop, or you can just serve it as is.
Also, if you're not a huge fan of garlic, you may want to cut back on the number of garlic cloves, but with the long cooking time, the garlic gets very mellow and almost melts into the meat.

 

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