Root vegetables of your choicepotatoes, carrots, onion, parsnip
Start with a marinade of garlic and soy sauce. Combine six cloves garlic crushed, two tablespoons soy sauce, and two tablespoons olive oil.
Combine in a 1-gallon zip lock bag with a 2 1/2 to 3-pound pork loin. Squeeze all the air out and seal. Refrigerate for 1-hour minimum but overnight is better.
When ready to cook, prep root vegetables. I went with six medium potatoes, four carrots, one large parsnip, and a medium onion.
Add 2 cups of vegetable broth, one teaspoon salt, and one teaspoon pepper in a larger crock pot. Add the pork loin fat side up.
Add the root veggies and cook on low for 8 hours covered.
Remove the vegetables to a bowl and meat to a platter. Scrape off excess fat off the pork and tent the meat and veggies lightly with foil.
Place 2 cups of the cooking liquid in a saucepan. Mix 1/2 cup flour with 1/2 cup cold water and mix well. A Tupperware shaker works well for this or just whisk it together.
Bring the liquid to a boil. Slowly add the flour mixture while continuing to whisk until thickened. Cook a few more minutes then serve.
This is for a larger crock pot, six qt. or larger will do.
Feel free to adjust the marinade to your taste.
You can brine BUT do not use my suggested marinade if you do. I suggest 6 cups of water, 6 tablespoons salt, 6 tablespoons brown sugar. 4-hour minimum but overnight would be better. You can add some garlic or other spices if you want.
I do not remove the fat pad here until after cooking. It is hard before cooking and scrapes right off after.
I chose potatoes, carrots, parsnip, and onion. The choices are up to you, but one medium onion is the most onion you want.
Gravy is optional, but it is easy, and you want it.
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