Rosemary Pork Roast

Another easy slow cooker meal you have ready today or tomorrow depending on the temperature you use to cook this delicious meal.  You can use any type of pork roast/pork loin just remember to tie it together with butcher twine if you use a pork loin roast.

About 2 lbs of pork
Fresh Rosemary
6 garlic cloves chopped
1 lemon, slice in half then slice one half into four or five thin slices
olive oil
canola oil
1/2 cup chicken stock
1/4 cup chicken stock
Salt and pepper

Dice the rosemary up, throwing out the center main stem and toss into a bowl.  Add the chopped garlic cloves and 1/4 cup of chicken stock.  Mix this up and leave in the bowl.  Place the pork roast into the bowl rubbing the mixture all over the pork roast and letting it rest in the bowl, pour a drizzle of olive oil over the resting roast while you prepare the slow cooker.  If your slow cooker gets hot enough to brown meat then all you need to do is add 1/4 cup canola oil to the pot, turn it on high and add the pork roast.  Brown the pork roast on all sides.  Pour 1/2 cup chicken stock into the bowl to get all the spices and flavoring from the bowl and then once the meat is browned pour that mixture into the pot.  If you need to brown the meat in another pan, once browned and placed into the slow cooker, pour the mixture from the bowl into the frying pan first, mix it around and then into the slow cooker.  Place sliced lemon on top of the roast along with salt and pepper to taste.

 Bring the mixture to a boil or as warm as your slow cooker can get it for about ten minutes then turn it down to a low simmer.  Cover and cook until internal temperature on meat thermometer shows pork is cooked (always use a meat thermometer) should be about 4 to 6 hours.
Gently remove pork roast - will fall apart.  Add another 1/2 cup of chicken stock and then thicken with corn starch (two tablespoons into 1/2 cup water - stir then pour)  Makes great gravy!