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This recipe is kind of barbecue meets sauerbraten meets teriyaki. Amazing combination of flavors goes with pretty much any variety of sides you want to serve.
1 beef or pork loin, of a size that fits into your slow cooker
1/2 cup brown sugar, tightly packed into measuring cup
1/2 cup balsamic vinegar
1 teaspoon cracked pepper
6-8 drops Tabasco Chipotle sauce (or to taste)
1/2 teaspoon ginger powder
1 teaspoon garlic powder
1 1/2 teaspoons dried orange peel
1 large onion, sliced (optional)
2 carrots, sliced (optional)
2 cups white wine, or 1 cup each water & orange juice
Mix sugar, vinegar, pepper, Tabasco, ginger, garlic, orange peel and wine. Pour about 1/2 cup into bottom of slow cooker.
Place loin on top, fatty sideup. Cover and store in refrigerator a minimum of four hours; overnight is better.
Put slow cooker crock into cooker and turn on High. Scatter onion and carrots around loin, if using.
Cook until done, about 8 hours.
Remove loin and let rest 10 minutes.
Use juice as a sauce. You can slightly thicken it with corn starch, if desired.
NOTES: If your slow cooker is not the kind with detachable crock, place marinade and loin in a ziplock bag or marinated, then store in refrigerator until ready to cook.
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