Recipe by Go Gators
Family favorite slow cooker recipe taken from Taste of Home Simple & Delicious Magazine
Top Review by michelles3boys
This recipe made a moist, tender and flavorful roast. I decided to cook it on low for 5 hours to make sure it was done, because I don't have a meat thermometer to read the internal temp. The sauce that I thickened with cornstarch was really good over rice. My husband and oldest son said that it rated a solid 4 stars. I would have given it 5, but was outnumbered. To bad I can't give 4.5 stars here.
- 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 See How It's Made
- 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.
- In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
- Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
- 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.
- 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.