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Teriyaki Pork Roast (Crock-Pot)

  • 6servings
  • 16minutes
  • 741calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, P
MineralsCopper, Natrium, Silicon, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1360.77-1814 1/36 g boneless pork shoulder , trimmed (3 to 4 pounds)

  2. 236 1/29 ml packed brown sugar

  3. 78.07 ml unsweetened apple juice (I have used pineapple juice with fabulous results)

  4. 78.07 ml soy sauce (may use low sodium)

  5. 4.92 ml fresh ground ginger

  6. 4.92 ml minced garlic

  7. 2.46 ml salt

  8. 1 1/53 ml pepper

  9. 29 1/28 ml cornstarch

  10. 44 1/37 ml cold water

Instructions Jump to Ingredients ↑

  1. Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.

  2. Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.

  3. Sprinkle with salt and pepper.

  4. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.

  5. Remove roast; cover and let stand for 15 minutes.

  6. Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.

  7. Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.

  8. Cover and cook on high for 15 minutes or until thickened.

  9. Slice pork; serve with gravy.

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