Honey Parmesan Pork

I finally found a winner. I've made a couple of crock pot meat meals so far this winter and a couple of them were even pretty good. I made one other pork one that was almost great. But this one. I finally learned the secret to making a really good slow cooked meat. You see, I love the idea of slow cooked, fall off the bone, super tender meat. But I also like crispy edges. Or if not crispy edges I just don't like mushy skin, like when meat has been boiled or slow cooked from the very beginning without being crisped up first and the skin just is chewy and kind of mushy even when it's fully cooked? Yeah, I am probably not describing this well but for people who agree with me they will get what I'm saying. Anyway, I found the answer to this, and it is searing the outside of the meat first before you put it in the crock pot. Yes, it's a bit more work and almost defeats the point of just throwing something in the crock and calling it a day, but it really only takes a few more minutes and it is so worth it. It's also a great chance to add a ton more flavor by seasoning the meat at that stage and getting to cook in all those flavors before you even really begin cooking the meat. Try it. 

This recipe was perfect for us because the Mr loves meat with a hint of sweet, which is where the honey comes into play, and for me anything with cheese makes my belly happy. The next day after polishing off the leftovers (which he didn't even feel the need to put the sauce on) I heard a 'Now that was some good pork' muttered into the trashcan as the Mr threw away the bone. You can't get better than that!

This one has definitely made it's way into the rotation for those cozy winter days when we want the smell of cooking to fill the house without having to do much. Especially when pork is on sale and the picnic roast is about $6.

{combine}
2 teaspoons steak seasoning
1 Tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons Italian seasoning
1 teaspoon paprika

rub into 3 pound pork roast, coating all sides evenly. 

Turn a pan on high, add enough olive oil to coat the bottom, and sear the meat on all sides. Use tongs to grip the meat and hold different sides against the pan because only the top and bottom will easily rest in the pan but you still want to get the sides seared as well. This will all take a couple of minutes. Just hold it on each side until it's a bit browned and the seasonings are getting cooked on. 

Place the meat in the crock pot with the skin side facing up.
{add}
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
4 cloves fresh minced garlic
1 Tablespoon olive oil
Pour it over the meat, and turn the crock pot on on to high and set it for 6 hours. 

When the time is up and the meat is soft, take it out and put it on a plate (or cutting board). Pour the juices into a small saucepan and if you can skim the extra fat off the top do so and discard. 
Turn to high heat and bring to a boil. 

{combine}
2 Tbsp cornstarch
1/4 cup cold water
and then add them to the juice. Let thicken while still stirring. When it's at the desired thickness, pour over sliced meat and eat immediately.