1/2 c soy sauce
1/2 c ketchup
1/4 c honey
2 T vinegar
3 T minced garlic
1/4 t ginger powder
1 t salt
1/2 onion (sliced)
3-4 lb pork roast
Place sliced onions in the bottom of the crock pot. Add roast. Mix the rest of the ingredients and pour over the roast. Cook 2-3 on high or 4-5 on low. Shred the pork and leave in for at least an hour. Great in burritos.
Susanne Nelson
Christina's tip: Take some leftovers and roll up in tortillas. Freeze or save for leftover enchiladas. Place rolled tortillas in a pan and poor Green Chili Enchilada sauce over it. Cook 350 until bubbly and enjoy! One of our favorites. See pic below:
Susanne Nelson
Christina's tip: Take some leftovers and roll up in tortillas. Freeze or save for leftover enchiladas. Place rolled tortillas in a pan and poor Green Chili Enchilada sauce over it. Cook 350 until bubbly and enjoy! One of our favorites. See pic below:
