August 29, 2009

South Pacific Pork Roast

South Pacific Pork Roast


5 lb. loin end pork roast (I have also just used pork chops)
1 large onion - sliced
4 Tbl sugar
3/4 cup hot water
2 Tbl soy sauce
2 Tbl sherry
1/2 tsp dried ginger
3 Tbl wine vinegar
1 Tbl catsup
1 chopped green pepper
Salt, pepper and garlic salt
1 can (8 oz) pineapple chunks
cornstarch and water (2 Tbl each)

Season roast with salt, pepper & garlic. Put roast into oven and broil 20 minutes to remove fat. First place onion in the bottom of the Crock Pot; then roast with remaining ingredients except pineapple and cornstarch/water (I mix the ingredients together and then pour them on). Cover and cook. Add 1 can pineapple chunks the last 1/2 hour of cooking.
Cooking time: Low 10-12 hours. High 4-5 hours.

To thicken gravy: Blend 2 Tbl cornstarch with 2 Tbl cold water. Set crock pot on high and add paste. Boil gravy till thickened (I would do this step on the stovetop)

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