The proper Filipino term for this pork roast dish is Pork Hamonado. I actually learned the recipe from my fellow foodblogger Iska. Her version is simmered in a regular pot for hours. I decided to use crock-pot for my version.
In a crock-pot, pour water into the pot, then the pork roast. Add slightly crushed garlic cloves, bay leaves, black peppercorn, soy sauce, sugar, and the juice of 1 can of fruit cocktail. Add a sprinkle of salt.
Depending on what time you are cooking, turn the crock-pot to HIGH or LOW. 4-5 hours for HIGH, start it at 11am. 8 hours for LOW, start it at 9am. Dinner will be ready at 5:30 or 6pm, give or take.
Once the pork roast is cooked, transfer it in a platter. Cover it with foil to keep it warm. Stick it inside the oven in warm settings, if you want.
In the crock-pot, place sliced onions and asparagus inside, cover and cook for15-20 minutes.
There you go, pork roast cooked in fruit cocktail juice, with onions and asparagus. Discard the bay leaves before serving.
Serve with dinner rolls.
Don’t be afraid to drizzle more sauce into the pork. PS, I had some rice with this dish too.