Sue Patrick Richard shared this recipe. The roast tastes delicious and smells like fall when it’s cooking. Helpful hint: Unless you have a 5, 6, or 7 quart crock pot, cut any roast larger than 2 1/2 pounds in half so it cooks completely.
1/4 cup pomegranate juice
1/4 cup sugar
1 tablespoon salt
1 tablespoon garlic salt
1 tablespoon steak seasoning
1 teaspoon black pepper
1 pork roast (4 -5 pounds)
2 pears, cored, peeled and sliced thick
1/2 orange with peel, sliced thick
Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into crock pot.
Combine salt, garlic salt, steak seasoning, and pepper in small mixing bowl. Rub mixture over roast and let sit for a few minutes. Place roast in crock pot. Turn roast to cover with juice mixture.
Top roast with pear and orange slices. Cover, cook on high for 6 – 8 hours or until tender. Serves 6 – 8.