|photo credit: culleyskitchen.com|
This great recipe is adapted from The Gooseberry Patch Cookbook: We Gather Together. It is a great fall recipe to come home to at the end of a long day. It can be served over a bed of rice or potatoes and drizzled with the sauce and then for leftovers, shred the roast, stir it into the gravy and serve warm on toasted buns. You can't go wrong either way!
Crock-Pot Teriyaki Pork Roast
3/4 cup Apple Juice
2 T. sugar or sugar substitute
2 T. soy sauce
1 T. cider vinegar
1 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2-3 lb. boneless pork roast
1 1/2 Tablespoons corn starch
3 Tablespoons cold water
Combine the first 7 ingredients into the slow cooker, mixing well.
Add the pork roast, turning to coat in the sauce.
Place Roast fat side up.
Cover and cook on low for 7-8 hours, or on high for 3-4 hours.
Strain liquid into a small saucepan. bring to a boil. Reduce heat to medium.
Mix together cornstarch and cold water in a small bowl; add to boiling liquid.
Cook, stirring constantly over medium heat until thickened.
Slice roast and serve on bed of rice and drizzle sauce over the top
or shred roast and stir it into the hot gravy. Spoon over toasted buns.
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