Island Pork Roast
This fork-tender roast is a nice mixture of sweet and tangy, and it’s especially tasty when served over rice. Leftovers make wonderful sandwiches the next day.
—HEATHER CAMPBELL LAWRENCE, KS
PREP: 25 MIN. • COOK: 5 HOURS • MAKES: 10 SERVINGS
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
1. 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.
2. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add pineapple during the last hour of cooking.
3. Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim the 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 the pork.