This fork-tender roast is a nice mixture of sweet and tangy. It is especially good when served over rice, and the leftovers make wonderful sandwiches.
—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 the pork. Drain pineapple, reserving juice; set the pineapple aside. In a small bowl, combine sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and the reserved pineapple juice. Pour over the roast.
2. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add the pineapple during the last hour of cooking.
3. Remove the meat, onion and pineapple to a serving platter; keep warm. Discard the bay leaf. Skim fat from the cooking juices; transfer the juices to a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan with the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.