Teriyaki Pork Roast

By Suzolson

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

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.