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Hawaiian Pork Roast

Hawaiian Pork Roast
“This is one of my favorite slow-cooker recipes,” says Ruth Chiarenza of La Vale, Maryland. “It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day.”
8 ServingsPrep: 30 min. Cook: 4 hours

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

  • 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.
  • 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.
  • 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.
© Taste of Home 2013

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Hawaiian Pork Roast (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013