Caribbean pork Roast

ooh... 2 slow cooker recipies in one day. This is a favourite around here, just make it.

1. Obtain yourself a pork roast of about 2-3 lbs, and trim it of any excess fat. On all sides of the meat make small slits and insert slivered ginger, garlic and whole cloves. About a total of 6 cloves of garlic, slivered, a good 2 inch sized piece of ginger, which should also be slivered, and 20 whole cloves.

2. Combine 2tbsp brown sugar, and 1tsp dry mustard together and rub all over the roast. Next place the roast in your oven set to broil and brown the roast on all sides, about a total of 15 minutes. I turn the roast every 5 minutes or so, but don't wait any longer than 5 minutes or you'll burn your roast.

3. While browning your roast combine 1 finely chopped serrano, jalapeno or scotch bonnet (choose depending on how spicy you like it), 1tsp each salt & pepper, 1/2 cup rum, and zest & juice of 1 lime.

4. Remove the roast from the oven and place in slow cooker, pour rum mixture over the roast, and cook on low 10-12 hours, or high for 5-6 hours.

5. Excess liquid from the slow cooking can be mixed with cornstarch disolved in cold water to make gravy if you want. We haven't had much excess liquid with this recipie and haven't really bothered with this.