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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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âThis is one of my favorite slow-cooker recipes,â says Ruth Chiarenza of La Vale, Maryland. âItâs wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day.â Ingredients:
1 boneless pork loin roast (3 to 4 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons canola oil |
2 cups unsweetened pineapple juice |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1/2 cup packed brown sugar |
1/2 cup sliced celery |
1/2 cup cider vinegar |
1/2 cup reduced-sodium soy sauce |
1/4 cup cornstarch |
1/3 cup cold water |
Directions:
1. Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.
2. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.
3. Remove roast and keep warm. Strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 8 servings.
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