Smoky Mountain Pork

I've mentioned before that we're lucky to be given meat from my dad and my in-laws. Here is a recipe I received from my friend David to use up some of the pork roasts in our freezer. Here's what you need:



2-1/2 lbs boneless pork, cut into 1 inch cubes (use about 3 lbs if bone-in)
2 10-3/4 oz cans condensed tomato soup
1/2 cup ketchup
1/3 cup vinegar (I use white vinegar but apple cider vinegar works great too)
1/4 cup packed brown sugar
2 Tbsp yellow mustard
1 Tbsp onion powder (or flakes)
1/4-1/2 tsp celery salt
1 tsp liquid smoke

Combine all the ingredients but the pork in the crock pot. Stir until well combined. Turn on low.

Heat skillet over medium heat. Add half the cubed pork and brown on all sides. Put cooked pork in crock pot. Repeat with the remaining pork.

Stir contents of crock pot until meat is well coated. Cook on low for 6-7 hours. Serve over rice (preferred) or noodles.

The things I like about it are: 1-super easy, 2-delicious, 3-crock pot, 4-makes enough to freeze. Are you seeing a theme with the recipes I post?? Enjoy!!