Teriyaki Pork Roast

(from Heather Hulsey’s recipe box)

Source: Debbie Dunaway; Taste of Home

Prep time: 20 minutes
Serves 6 people

Categories: Crockpot; Dinner

Ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 1 cup packed brown sugar
  • 1/3 cup unsweetened apple juice
  • 1/3 cup soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water

Directions

  1. Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker. Pour apple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6 1/2 hours or until meat is tender.

  2. Remove the roast; cover and let stand for 15 minutes. Meanwhile, strain cooking juices and return to slow cooker. Mix cornstarch and water until smooth; stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.

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