Thank you jasdip. I figured the cut you used was a shoulder. I think the marinade would work on the cut I have in my freezer, but I won't do well in a slow cooker. Chase - there are people who lurk and don't have much experience. I asked so jasdip could clarify to those that don't understand that different cuts respond to different cooking methods. Chase you wrote: "jasdip, not to worry. Most on this forum can figure out the cut and the size based on your recipe." Yes Chase I agree with you in part - but there are always newcomers and inexperienced people who visit also. And there may be people who don't know how to cook at all. It is a public forum and open to anyone who cares to join. A comment like that might intimidate an inexperienced newcomer. Teresa

It's cold here this morning, and a crockpot with pork roast in it sounds very inviting! I have 2 recipes I use for pork roast in the crockpot. The first one is probably what you're looking for - we like it with mashed potatoes. The second will feed a big crowd, and has Mexican flavors. CRANBERRY PORK ROAST (serves 4-6) 1 boneless pork loin roast (approx. 3 lbs) 1 16 oz. can jellied cranberry sauce 1/4 c. sugar 1/2 c. cranberry juice 1 tsp. dry mustard 1/4 tsp. dry cloves Place pork roast in a slow cooker. Mash cranberry sauce in a bowl, mix it with the sugar, juice and spices. Pour over the roast - cover and cook on low for 6-8 hours or until meat is tender. Remove meat from the pot and keep warm while you make the gravy. Skim fat from juices, measure 2 cups (adding water if necessary) and pour into a saucepan. Bring to a boil. Make a paste with 1 1/2 Tbsp. cornstarch and 1 1/2 Tbsp. cold water - stir into gravy - cook and stir until thickened. Season to taste with salt and pepper. (Note: I don't always thicken the gravy, sometimes I just use what's in the pot by itself). ------------------------------------------------------------ CHALUPA PORK ROAST 3 lb. pork roast (bone in) 1 lb. pinto beans 2 very large cloves fresh chopped garlic 2 Tbsps. chile powder 1 Tbsp. ground cumin 1 tsp. oregano 1 can chopped green chiles 1 Tbsp. salt Trim fat off meat, wash and sort the beans, combine all ingredients in a large crockpot and cover with water. Cook on low for 6-8 hours - remove bones, break up roast - continue to cook until beans are tender and mixture is thickened. Serve burrito style (flour tortillas, cheese, chopped veggies, sour cream etc.) seagrass

Could be worse. Could have used the "3 packet pot roast" which includes Italian seasoning packet, or go for broke with a packet of onion soup thrown in for "good" measure. Maybe some cream of mystery soup "gravy". Although butter is usually a good ingredient for a lot of things I'd use it for browning the roast with a good rub or better, use bacon fat. And the slow cookers (the washboard, 300 baud modem or crank telephone of appliances) of any brand were tossed from my kitchen decades ago, it's Nesco, oven or stovetop in this house. I learned that lesson a long time ago. Oh and for your punishment you're not getting off with just a simple switch. You need to bury it in 2" of ketchup and chow down. Maybe some Jiffy Mix cornbread, and a bagged salad on the side! :D

Do you mean the 4 quart cooker? I have one that's even smaller -- I think it's for keeping sauces warm at the table. But I used to make things like a serving of Ribs in there, just cut down the ingredients. I did always wonder if it got to the right temperature. Was it really for cooking? Well it did cook and Nobody ever got sick from the single servings I made in there.