1/2 cup dried apricots, diced
1 cup bourbon, divided
1/2 cup orange juice
1 1/2 cup fresh bread crumbs
3/4 cup minced walnuts
1 bunch green onions, chopped
1/2 teaspoon salt
1/2 teaspoon white pepper
2 teaspoons minced garlic (jar) or 2 fresh cloves
1 Jumbo egg, beaten
4-5 pound pork roast
1/4 cup chili sauce
3/4 cup brown sugar
1 cup white zinfandel
2 cups hot water
2 Tablespoons beef granules
In a large mixing bowl combine the fruit mixture, orange juice, bread crumbs, walnuts, garlic and green onions. Season with the salt and pepper and mix well. Add the beaten egg until well blended.
Untie the pork roast and pack with stuffing mix, roll and re-tie. Generously smear the chili sauce over entire roast and then pack all the brown sugar over the chili sauce. Place the roast in the bottom of your slow cooker.
Mix together the wine, 1/2 cup bourbon, 2 cups hot water and beef granules until granules are dissolved. Pour around edges of roast.
Cook on low 6-8 hours. Keep covered tightly. Baste Roast with pan juices periodically.
Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.
Jumping in a bit late, but just stumbled upon ya’ll for Slow Cooking Thursday! I’ll be back for more each week.
Confessions of an Apron Queen: http://anapronaday.blogspot.com
Oh it sounds really good 🙂
This just makes my mouth water!
Thank you. This sounds really intriguing. I think DH and I would love it, hopefully the kids will too! LOL! Thanks for posting it.
Looks great! Thanks for sharing.
Looks interesting. Thanks for sharing.
Just a note… you can blog your future posts and save them as drafts, then publish them closer to the correct date. It is less confusing to your readers. HTH ( Hope That Helps )
I love the sounds of this recipe…and it’s a great way to start using my slow cooker….don’t use enough…wish I had all the ingredients…