2 lbs Pork Roast

1/2 tbsp Salt
1 Bay Leaf
3/4 tsp Black Pepper
2 tsp Dried Rosemary
1 tsp Minced Garlic
2 tbsp Ground Ginger
1 tbsp Paprika

1 tbsp Olive Oil
2 1/2 cups Water

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1 1/2 cups Heavy Whipping Cream

2 lbs Pork Roast 1 Bay Leaf 2 tsp Dried Rosemary 1 tsp Minced Garlic 2 tbsp Ground Ginger 1 tbsp Paprika 1 tbsp Olive Oil 2 1/2 cups Water 1 1/2 cups Heavy Whipping Cream

1. Put all of the ingredients except the heavy whipping cream in a crock pot.
2. Cook on low for 8+ hours.
3. Pull out the pork roast and set aside.

4. Strain the remaining juices to remove solids into a pan.
5. Put the strained solids on the Pork Roast.

6. Bring the pot of juices to a boil and reduce to at least half volume. Don't be afraid to really reduce the juices.
7. Add the Heavy Whipping Cream and return to a boil.
8. Reduce the temperature and simmer for 15+ minutes, until desired thickness.