Perfectly “Piglicious” Pork Roast
Make sure you trim all visible fat from the pork shoulder or butt.
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This is a wonderful recipe that I often use for our traditional Sunday "after-church" roast; it's a nice change from beef roast and is so easy to prepare, giving me time on Sunday mornings to have an extra cup of coffee!
- 2.5 - 3 Pounds Pork tenderloin/sirloin roast
- 1 Can French Onion soup
- 1 Can Golden Mushroom soup
- 1-2 Whole sliced onions, optional
Wipe meat with damp paper towel and dry completely.
Place in crock that has been sprayed w/non-stick cooking spray.
Whisk together the soups in a bowl 'til well blended and pour over the meat. If desired, scatter sliced onions over the top.
Cover and cook on LOW for 4.5 hours
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