HAWIIAN PORK ROAST

HAWIIAN PORK ROAST
Slow Cooker

1 boneless whole pork loin roast (3 lbs.)
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
2 cups unsweetened pineapple juice
1 can (8-oz) unsweetened crushed pineapple, undrained
½ cup packed brown sugar
½ cup sliced celery
½ cup cider vinegar
½ cup soy sauce
¼ cup cornstarch
1/3 cup cold water

Cut pork roast in half. Sprinkle with salt and pepper. . In a large skillet, brown roast in oil on all sides; drain. Place in a 5-quart slow cooker.

In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on LOW for 3 to 3-1/2 hours or until a meat thermometer reaches 160^.

Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Yield: 8 servings.