Teriyaki Pork Roast
By Suzolson
Rate this recipe
0/5
(0 Votes)
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
Details
Servings 6
Preparation
Step 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.
Remove 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. Yield: 6-8 servings.
You'll also love
- Southwest Corn Dip 0/5 (0 Votes)
- Apple Danish Cheesecake 0/5 (0 Votes)
- Cheesy Mac and Veggie Smoked... 0/5 (0 Votes)
- Turkey Reuben Panini 0/5 (0 Votes)
- Bennigan's Hot Bacon Dressing... 0/5 (0 Votes)
Review this recipe