1 pork roast
1 each yellow, red, orange bell pepper
limes, quartered
1 can pineapple chunks, drained
1 can pineapple chunks, drained
Dijon mustard
orange marmalade
red pepper flakes
Place pork roast into pot. Cut up peppers in large chunks and mix with quartered limes and pineapple chunks; add to pot. Mix about equal parts marmalade and Dijon mustard- enough that you think will cover the roast. Add red pepper flakes to taste. Pour over roast and cook on LOW about 8 hours.
I was very excited to make this recipe because it sounded so delicious and looked so pretty in the pot before cooking it. In short, it didn't taste anywhere near what it looked like. This recipe turned out very bitter- we decided it was the lime that overpowered everything else. It was also pretty dry. I think it might taste ok if the lime and pineapple were added more towards the end or the lime was left out altogether. We served it with rice and broccoli...thankfully we had something to eat. My plan is to take the rest of the roast, shred it, and add a ton of bbq sauce. Everything tastes better with bbq sauce!!
The best part of the day though...a trip to Rocky Mountain National Park while this pot was cooking. These little guys were right along the side of the road and posed nicely for some pics for us! (Hmmmm, anyone have a recipe for Big Horn rack of lamb!?!?) Since this truly was the highlight of the day, I thought it worthy of posting here. Perhaps instead of making this meal, try Ed's Cantina in Estes Park where we ate lunch!
I was reading the ingredients thinking this sounded so good, but then I read the rest. Yep, adding BBQ sauce sounds like a plan! I bet that little guy wouldn't have posed so cute if he knew you were thinking about making him dinner!
ReplyDeleteSo, after talking with Alison, I left out the limes and used them for Corona. Started with can of pineapples including the juice, half jar of Orange Marmalade, cup of Orange juice, and tsp of cinnamon. Had to add a lil OJ about 4 hours in - turned out VERY moist and tasty! I'm loving the year of the crockpot with Alison!
ReplyDeleteBrent- Thanks for being such a great follower! At least I can always count on you to make these recipes! (Even this one which pretty much had a red flag warning you not to make it!) I knew there was a good recipe in there somewhere with these ingredients! I'm glad you're the one who found it!
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