Caribbean spices and sugar cane–based rum transform a simple inexpensive pork roast into a guest-worthy dinner. For even more flavour, rub the spices into the pork the night before cooking to marinate the meat.
- Portion size 10 servings
- Credits : Canadian Living Magazine: October 2013
Ingredients
Method
Combine brown sugar, cinnamon, allspice, salt and pepper; rub all over pork. Place in slow cooker. Add onion. Whisk together marmalade, rum and water; pour over pork. Cover and cook on low until pork is tender, 8 to 9 hours.Remove pork to cutting board; tent with foil and let stand for 10 minutes before slicing. Skim fat from cooking liquid. Over large bowl, strain cooking liquid; return liquid to slow cooker. Whisk cornstarch with 2 tbsp water; whisk into slow cooker.
Cover and cook on high until thickened, about 10 minutes. Serve with pork.
Nutritional facts per each of 10 servings: about
- Sodium 224 mg
- Sugars 16 g
- Protein 25 g
- Calories 247.0
- Total fat 7 g
- Potassium 478 mg
- Cholesterol 82 mg
- Saturated fat 2 g
- Total carbohydrate 21 g
%RDI
- Iron 14.0
- Folate 2.0
- Calcium 4.0
- Vitamin C 3.0
