Island Pork Roast Recipe

Island Pork Roast Recipe photo by Taste of Home

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This fork tender roast is a nice mixture of sweet and tangy. I like to serve it over rice and the leftovers make wonderful sandwiches.—Heather Campbell, Lawrence, Kansas

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Island Pork Roast Recipe

Prep: 25 min. Cook: 5 hours

Yield: 10 Servings

25 300 325

Ingredients

1 boneless pork loin roast (about 4 pounds)
1 large onion, sliced
2 cans (8 ounces each) unsweetened pineapple chunks, undrained
1/2 cup sugar
1/2 cup lime juice
1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons teriyaki sauce
2 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/4 cup cornstarch
1/2 cup cold water

Directions

Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast.
Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°. Add pineapple during the last hour of cooking.
Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork. Yield: 10 servings.

Nutritional Facts 4 ounces cooked pork with 1/4 cup pineapple mixture and 1/3 cup sauce equals 341 calories, 8 g fat (3 g saturated fat), 90 mg cholesterol, 976 mg sodium, 27 g carbohydrate, 1 g fiber, 37 g protein.

Originally published as Island Pork Roast in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p53