I have become obsessed with my Swedish roots. I’ve been researching food and recipes. I’m trying to learn more about my heritage to enrich not only my diet but also myself. I am made up of nine different things that I know of. So, every time I discover something new about the culture I am beyond excited. When I heard of Lingonberries I drove the well over an hour drive to the local Ikea to get all the Lingonberry products. You can supplement the Lingonberry with Pomegranate. But, if you are adventurous and want to try something new you can check out Ikea. They have amazing food stuffs. Elderflower, Rosehip, and Lingonberry — they come in jams, vinegars, drinks, concentrates, et cetera.
Total Time: 7 Hours
Prep Time: 30 Minutes
Cook Time: 6.5 Hours
3 lbs Pork Loin
2 Celery Hearts
1 1/2 lbs of Red Potatoes
1 1/2 cups Lingonberry Juice (I used Lingon Berry Drink — and supplemented flavor with the concentrate)
2 Teaspoons Lingonberry Concentrate (optional)
2 1/2 tablespoons of Balsamic Vinegar
1 Tablespoon Herbs de Provence
2 1/3 cup Water
1 Teaspoon of Bacon Fat
2 Tablespoons of Lingonberry Preserves
Salt and Pepper (to taste)
1. Spray the crock pot with non-stick spray. This is always something that is forgotten in all recipes. Trust me, do this and you will save yourself a lot of cleaning time. I douse mine with it. The less clean up the better!
2. Wash the potatoes then chop them up into 1-2 inch chunks or slices. Which ever your prefer.
3. Line the bottom of the crockpot with the potatoes.
4. Salt and Pepper the pork roast to taste.
5. Rub 1 table spoon of the Lingonberry preserves on the pork roast and lay pork roast over the potatoes.
6. Chop up the carrots, chives and celery and put in the crockpot.
7. Add in the Herbs de Provence
8. Add in the Lingonberry juice and concentrate. (You can use ONLY concentrate if you want to mix it with water and not deal with the juice + concentrate. I’m a lazy creature, so I chose the simplest way.)
9. Add in Water, Balsamic Vinegar and Bacon Fat.
10. I added the last of the preserves last. I spread it out around the entire pot for more even distribution. But, I’m a nut. COOK ON LOW.
And you’re done.
There are variances to the recipe if you want to make a glaze or reduction sauce. This is the first time I’ve made it so I kept it simple. I made a BBQ sauce for it which you can view here.