TERIYAKI PORK ROAST (CROCK-POT)

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Teriyaki Pork Roast (Crock-Pot) image

Grand Prize winner in a Simple & Delicious contest for crock-pot recipes. . .not my recipe unfortunately, but I had to post it here for safe keeping. They recommend serving it sliced with a side of hot mashed potatoes however I think it's much better atop fluffy white rice!!! This is a fabulous recipe and your end product won't have that "crock pot" flavor!!

Provided by januarybride

Categories     Pork

Time 16m

Yield 1 roast, 6-8 serving(s)

Number Of Ingredients 10

1 (3 -4 lb) boneless pork shoulder, trimmed (3 to 4 pounds)
1 cup packed brown sugar
1/3 cup unsweetened apple juice (I have used pineapple juice with fabulous results)
1/3 cup soy sauce (may use low sodium)
1 teaspoon fresh ground ginger
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

Steps:

  • Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
  • Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
  • Sprinkle with salt and pepper.
  • Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
  • Remove roast; cover and let stand for 15 minutes.
  • Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
  • Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
  • Cover and cook on high for 15 minutes or until thickened.
  • Slice pork; serve with gravy.

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