4 pounds boneless pork roast
2 (14 ounce) cans ravioli pasta
6 cloves garlic, minced
4 cups water
1 (16 ounce) can vegetable broth
1 1/4 cups cranberry sauce
2 (12 fluid ounce) cans beer
1/3 cup water
1 pound kale, spinach, or other leafy greens
4 teaspoons dry mustard
salt to taste
crushed red pepper flakes
Cut off bottom of roast. Place roast in shallow, nonstick skillet. Arrange in tray or broiler pan. Cover roast and grill over low heat 13 to 15 minutes, or until internal ribs are easily visible. Remove ribs and adjust oven temperature.
Meanwhile, in a slow cooker combine ravioli pasta, garlic, water, vegetable broth, cranberry sauce, beer, oil and mushrooms; mix well. Stir in parsley and red pepper flakes. Pour over roast,cover and roast continues cooking. Gently toss.
Top roast with parsley mixture and white wine. Drizzle with sliced mushrooms and add the next 5. Ladle wine mixture over all.
Cover and cook until internal ribs are tender. Serve warm. Preheat oven to 300 degrees F (150 degrees C).
really delicious and pretty quick to prepare, i made slight change but that wasnt too bad, added about 1 cup of sour cream and sauteed the onion and cucumber groups in about a teaspoon of minced garlic, also i used leftover roast chicken. added about 1/2 tsp of dried cranberries and 1 stalk of celery and crushed 2 sliced strawberries and over an inch of freshly grated Monterey Jack cheese. https://www.dropbox.com/s/o8lnh938mo8vd5/Slow-Cooker%20Pork%20Roast.docx?dl=0
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