Crockpot Tangy Pork Roast

Crockpot Tangy Pork Roast

Great recipe.  I would say that this could be good enough for company, even carb-etarian company!  I've made this twice, once with 1/4 cup Splenda (subbing for the sugar called for in the ORIGINAL RECIPE) and the second time without any Splenda at all.  The entire family agreed that the sweetness was a bit odd with the rest of the flavors so I would recommend not using any sweetener or just a pinch to cut through the tang of the red wine vinegar.  I'm writing it below without any sweetener as I thought that had the best flavor.  The original recipe also called for a bit of ketchup but I used a tomato paste that had no added sugars.  You could also use the Heinz Less Sugar Ketchup.  Whichever you have on hand.

5 STARS
6 servings (original said 8 but 6 is more realistic)
2.3 net carbs per serving

1 onion, sliced
2 1/2 pound boneless pork roast
1/2 cup hot water
3 TBSP red wine vinegar
2 TBSP soy sauce
1 TBSP less sugar ketchup (or no sugar added tomato paste)
1/2 tbsp black pepper
1/2 tsp salt
1 tsp garlic powder
a few dashes of hot pepper sauce (tabasco or tapatio, etc)
1 tsp of guar gum (optional to thicken sauce at end)

Arrange the onion slices evenly over the bottom of the crockpot. Place the roast on top of the onion.  In a bowl, mix together water, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce.  Pour mixture over roast.  Cover and cook on low for 6-8 hours or high for 3-4 hours.  If you want to thicken the sauce, remove and plate the roast and onions.  With the sauce still in the crockpot, sprinkle guar gum on sauce and stir.  Guar gum creates a bit of a jell-like sauce, not creamy so be aware of the texture, as you can see in my photo.  Pour sauce over roast and onions.