This recipe, which is also known as “burnt grapes,” may sound unusual, but if you give it a try, I can almost guarantee that you’ll be preparing it over and over. Delicious!
| Prep Time: | 5 mins |
| Cook Time: | 6 hrs 5 mins |
| Total Time: | 6 hrs 10 mins |
| Servings: | 10 |
Ingredients
- cooking spray
- 1 (3 pound) boneless pork roast
- ⅔ cup grated Parmesan cheese
- ½ cup honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons dried basil
- 2 tablespoons minced garlic
- 2 tablespoons olive oil
- ½ teaspoon salt
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prepare a slow cooker crock with cooking spray. Lay pork roast into the crock.
- Whisk Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt together in a small bowl; pour over pork roast.
- Cook until roast is cooked completely through, 6 to 7 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a cutting board to rest a few minutes.
- Skim fat from the cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.
- Whisk cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in the saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.
- Slice pork roast and serve with gravy.
Nutrition Facts
| Calories | 226 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 3 g |
| Sodium | 386 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe as far as ingredients exactly. I have made this many times and everyone loves it. The only thing you need to do is to make sure to watch the cooking temp. I suggest you put a digital thermometer in the roast to know when the temp is correct other wise it will be dry.
My family raved about this recipe. I had a four pound pork roast and needed to get supper prepared quickly, so I switched my slow cooker to high after about an hour, which completed the process in another 60 to 90 minutes. Yes, no doubt the meat would have been more tender and flavorful with a low, slow cooking process, but we loved it anyway. I received special compliments on the gravy, which could not have been any better! It was perfect, and I did not add any sugar; it was plenty sweet enough. I HIGHLY recommend this recipe. It’s a winner.
I made it just like the recipe is written. It was absolutely delicious. The pork was tender and so flavorful. Just the right combination of sweet and savory. I’ll be making this again when i’m having dinner guests. This one is a keeper
I made this tonight following directions exactly. The pork was super tender and juicy!! But neither my wife or I liked the gravy? I tasted it prior to putting over pork and I’m glad I did . My wife tasted it and agreed it was bitter and not good. So pork gets a 10 but gravy a 2
Very disappointed. The family loves meals like this but it was too dry and overpowering flavors that did not mesh. 160 degrees? I knew better but followed the recipe and won’t make it again.
I followed the recipe exactly as written. My roast was a little under 3 pounds. I cooked it for 6 hours and that was longer than it needed. Check the temp after 5 hours. I didn’t strain the liquids before making gravy–too many good herbs, etc. in there. The gravy was delicious but needed more than 2 tablespoons of cornstarch to thicken. I served it with rotini.
Came out perfect! But I used more soy sauce and also added teriyaki sauce. Plus I ran out of honey, so I added some brown sugar. I made a 4.5 lbs roast, and cooking it for 6 hrs was perfect!
The gravy turned out very good, but the pork was dry and lacked flavor. I’d try it again but cook it on a day when we could eat it as soon as it was done at 6hrs.
Due to dietary reasons, I only used half the garlic. It still came out very good. I used reduced sodium soy sauce, as it calls for, but next time I will still leave out the additional salt. Be careful of the cooking time. It will vary with the size of your roast.
My family loves pork. I’m always looking for new ways to cook it and I’ve found my favorite way with this recipe. The flavor is a plethera of yummy combinations of spices to tickle your tastebuds. The meat cooks to perfection with an amazing gravy that I love to serve with oven roasted red potatoes. Top notch meal!!!
I have made this twice and loved it both times. The only change I made was to add 2 tablespoons mustard since most recipes with pork call for mustard. This will be a favorite never-fail dish at our house.
This was a hit with the whole family, I made this for the first time tonight, it tasted delicious, the prep was easy to follow and the end result was smiles all around, I wouldn’t change anything with this recipe; it was delicious, the meat was juicy, flavorful and tender, the gravy brought out the flavors even more and like I said, it was smiles all around; I have a feeling this recipe will be in our monthly rotation.
Will make it again, but with less salt. My husband also turned the pot up to high without telling me which probably made it more dry than it otherwise will be.
I will make this again but I will add some vegetable stock to add moisture it was dry. I would also cook 1 hour less.
I made it with a 2# roast on low. Kept checking it until 165 in the middle. Usually I use pork tenderloin. But now this recipe has changed my mind on the cut. The sauce was awesome. The next day it was still moist.
There wasn’t enough liquid to keep it from burning for the 6 hour cook and the meat was dry. It looked so good and I’m disappointed with the results.
I followed the recipe to the letter, didn’t care for it. Ended up putting some BBq sauce on it and pulling it apart making pulled pork. May try it again and adjust a few things.
I added all the ingredients into the crockpot. Came out so tender a moist and no extra pans to wash from gravy!
Was fantastic! Literally fell apart as I pulled it out of the slow cooker.
Made this exact way as directions..was very good!!
BF loved it!! That’s all that matters to me.