Hawaiian Pork Roast

By Addie

“This is one of my favorite slow-cooker recipes,” says Ruth Chiarenza of La Vale, Maryland. “It’s wonderful with rice or potatoes and any vegetable. It also reheats well for lunch the next day.”

Ingredients

• 1 boneless whole pork loin roast (3 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons canola oil
• 2 cups unsweetened pineapple juice
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1/2 cup packed brown sugar
• 1/2 cup sliced celery
• 1/2 cup cider vinegar
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup cornstarch
• 1/3 cup cold water

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

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-qt. 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 4-6 hours or until meat is tender.

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.
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REVIEWS:

My whole family loved this but I did change a few things. First, I doubled the roast size so it would not fit in my crock. No problem, I simply used by cast iron roaster and cooked in on the stovetop on a low simmer for the same amount of time. Worked beautifully. Also, I did not strain the cooking liquid since I wanted to have the fruit and celery in the sauce. Worked. It was a hit.

I was looking for a slow cooker recipe for some pork ribs that I found on sale. It's summer & the slow cooker is a blessing for busy, warm days. My family loved the recipe. Will definitely keep this recipe on hand.

My entire family loved this recipe. It's a new favorite.

I think it's funny when a recipe is called "Hawaiian" simply because pineapple has been added to it. The sauce was too strong.

A little strong on the cider vinegar & soy sauce, I thought. I think those could be significantly reduced. And I had to double the cornstarch and water to get it to thicken. Otherwise, good flavor. My family enjoyed it.

I have got to say this is the best pork roast I have ever had! Yum! I love the combination of flavors and the meat was so juicy and fall apart tender! This roast will become a regular on my menu! Thank you for the recipe!

Easy - yummy - juicy - lots of gravy - fun but not too exotic.

Make sure you don't over cook it. I cooked it for 3.5 hours and I think it was about 30 minutes too much. Next time I'll start checking it at 2 1/2 hours. It was very good though.

Everytime I have had a pork roast it is dry. Maybe I just prefer fatty meat! The sauce was good and no one complained but me. I had a larger pork loin cut for this roast and a bunch of pork chops, maybe I'll fare better with those. I am planning weekly menus that use the crock pot nearly everyday(due to high power bills!) so I guess not everyone will be a favorite!

Very good. Although the soy sauce gave my sauce a darker color than is pictured here. This will become a staple for pork roasts in my family.

I made this last night and everyone raved about it. This will definitely be used again. Also, the leftover meat and sauce were terrific as a sandwich the today for lunch.