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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Ingredients:
1 boneless whole pork loin roast (about 3 lbs) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons vegetable oil |
2 cups unsweetened pineapple juice |
1 (8 ounce) can unsweetened crushed canned pineapple, undrained |
1/2 cup packed brown sugar |
1/2 cup sliced celery |
1/2 cup cider vinegar |
1/2 cup soy sauce |
1/4 cup cornstarch |
1/3 cup cold water |
Directions:
1. Cut pork roast in half. Sprinkle with salt and pepper. In large skillet, brown roast in oil on all sides; drain. Place in 5 quart slow cooker.
2. In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
3. Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
4. Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to 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 over pork.
5. NOTE: I like to use 2 forks and shred the pork roast instead of slicing it and return it to the cooking juices. I then serve it over rice. I also usually add the cornstarch & water mixture to the cooking juices in the crockpot instead of using a separate pan. I also sometimes add some extra pineapple chunks towards the end because my family really loves pineapple.
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