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This will make about 12 to 15 servings and is great as a cold cut for sandwichs. If you don't have a 5 to 7 quart crockpot,
it will be necessary to cut the roast to fit into a smaller crockpot.
Potatoes or sweet potatoes and carrots, cut into large chunks, may be added to the pot, too.
Ingredients:
4 1/2 pounds roasting pork
1 Tbsp coriander seed, crushed
1 Tbsp fennel seed, crushed
fresh ground black pepper
4 garlic cloves
2 large onions, quartered
1 rosemary sprig, or 1 tsp dried rosemary
3 bay leaves
1 cup red wine vinegar
Procedure:
Crush the coriander and fennel seeds in a mortar and pestle or whir in the coffee bean grinder. Combine with the
pepper and rub into the surface of the roast. Place onions and garlic (and vegetables if using) in the bottom of the
crockpot, adding the wine vinegar. Place meat on top. Cook on low setting for 6 to 7 hours or on high for 3 to
3 1/2 hours.
Serving Size:
12-15 servings
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