That's a great idea for the leftovers, when ya' got any, that is. I cooked a med-lg roast for the three of us for dinner. DS works a late shift and he did major damage to it when he got in from work so there was only enough left for sandwiches for DH & I for lunch. We're in the midst of DIY remodel and this was a perfect easy to do, no-fuss dish. I made up the marinade and marinated o/night & plopped it in the crock pot the next day. Served it w/ stir fried green beans and some leftover potatoes that I pulled out of the refrig. Oh, and I left the roast whole. The marinade permeated the roast just fine. No doubt also because you cook the roast in the [other half] marinade also. Any way, it's a great dish; wish I had about ten more so easy & delicious meals to get us through this remodel.

Here's a recipe I found this morning on the Food & Drink website. SLOW-BARBECUED CARIBBEAN PORK EARLY SUMMER 2007 By: Jennifer MacKenzie Braised to moist tenderness with Island seasonings, pork shoulder roast is not only economical, it's robust with flavour. If using a gas barbecue, more than 1 burner is essential to cook with indirect heat. If your barbecue doesn't have a built-in thermometer, place an oven thermometer on the unlit side beside the roast to be sure the temperature is maintained. The oven version is just as tasty and easy. Cut roast into thin slices and serve on roti, tortillas or buns and top with fresh, colourful Mango Salsa and Chili Potato Wedges (recipes follow). 4 lb (2 kg) boneless pork shoulder blade (butt) roast, tied 4 cloves garlic, minced 2 tbsp (25 mL) minced fresh ginger root 2 tbsp (25 mL) packed brown sugar 1 tbsp (15 mL) minced fresh hot pepper 1 tbsp (15 mL) dried thyme 1 tsp (5 mL) ground allspice 1 tsp (5 mL) salt ½ tsp (2 mL) ground cinnamon 1 cup (250 mL) coconut milk ¼ cup (50 mL) freshly squeezed lime juice 1. Place roast in a large foil pan (for barbecue) or a roasting pan (for oven). Combine garlic, ginger, sugar, hot pepper, thyme, allspice, salt and cinnamon in a bowl. Stir in 1 tbsp (15 mL) of the coconut milk. Spread all over roast. Let stand at room temperature for 30 minutes. 2. Meanwhile, preheat the barbecue to high or oven to 350°F (180°C). 3. Combine remaining coconut milk and lime juice and pour around roast in pan. Cover entire pan with foil, sealing tightly around pan but not touching roast. 4. If barbecuing, turn 1 side of barbecue off and reduce other burner(s) to medium-high or temperature required to maintain 350°F (180°C). Place pan on unlit side of barbecue or place in oven. Grill or roast for 2 to ½ hours. 5. Uncover and baste roast with pan juices. Grill or roast, uncovered, for 30 to 45 minutes longer, basting twice more, until fork tender and a meat thermometer reads 170°F (75°C). Tent with foil and let stand for 15 minutes before carving. 6. Transfer roast to a cutting board, discarding pan juices. Cut off strings and cut roast into thin slices. Serve with Mango Salsa and Chili Potato Wedges. Serves 8 Mango Salsa This fresh and tangy salsa is the perfect complement to the pork. It is best made just before serving but can be covered but can be covered and refrigerated for up to 2 hours. 2 firm ripe mangos 1 tsp (5 mL) grated lime zest 2 tbsp (25 mL) freshly squeezed lime juice 2 tbsp chopped fresh cilantro 1 tsp (5 mL) minced fresh hot peppers (or to taste) ¼ tsp (1 mL) salt 1. Peel mango and cut flesh from pits. Dice flesh and place in a bowl. Add lime zest, lime juice, cilantro, hot pepper and salt. Toss gently to combine. Taste and check seasonings. Makes about 2 cups (500 mL) Chili Potato Wedges Traditional foil-packet barbecued potatoes get a boost that will liven up any barbecue meal. Ancho chili powder is increasingly available and gives a nice chili flavour without overpowering heat. If you like a smoky heat, add ¼ tsp (1 mL) chipotle pepper powder to the butter mixture. The zesty dip is easily put together as the crispy-crusted potatoes cook. 3 lbs (1.5 kg) baking potatoes (russet or Yukon gold) ¼ cup (50 mL) butter, softened 1½ tsp (7 mL) ancho or other chili powder 1 tsp (5 mL) sea salt or kosher salt ¼ tsp (1 mL) freshly ground black pepper Dip 1 cup (250 mL) sour cream or mayonnaise 1 tsp (5 mL) grated lime zest ¼ tsp (1 mL) ancho or other chili powder 1. Preheat the barbecue to medium-high or oven to 350ºF (180ºC). 2. Scrub potatoes under running water. Pat dry and cut each lengthwise into 8 wedges. Place on a large piece of heavy-duty foil. 3. Mash butter, chili powder, salt and pepper together in a bowl. Drop in small dollops randomly over potatoes on foil. Top with another large piece of foil and seal both pieces together with a tightly crimped edge. Slide onto a baking sheet. 4. Slide packet off baking sheet onto grill or place on sheet in oven. Grill or bake for 30 minutes, gently shaking packet a few times and flipping over halfway. Carefully unseal a small section and check potatoes with a fork to ensure they are tender. If not, reseal and cook for 5 to 10 minutes longer. 5. Meanwhile, make dip. Combine sour cream, lime zest and chili powder in a serving bowl. 6. Let potatoes stand for 5 minutes. Open packet and, using a lifter, remove potatoes from foil (you may have to scrape the crispy ones) and transfer to a serving platter. Serve dip on the side. Serves 8

Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe.

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