TERIYAKI PORK ROAST

By sarey

Ingredients

• PORK SHOULDER ROAST (BONELESS--3 TO 4 LBS)
• 1 C BROWN SUGAR--PACKED
• 1/3 C APPLE JUICE
• 1/3 C SOY SAUCE
• 1/2 t SALT
• 1/4 t PEPPER
• 2 T CORNSTARCH
• 3 T COLD WATER

Preparation

Step 1

CUT ROAST IN HALF AND RUB WITH BROWN SUGAR. PLACE IN 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 UNTIL MEAT IS TENDER. REMOVE ROAST COVER AND LET STAND FOR 15 MINUTES. STRAIN COOKING JUICES AND RETURN TO SLOW COOKER. COMBINE CORNSTARCH AND COLD WATER UNTIL SMOOTH, GRADUALLY, STIR INTO JUICES, COVER AND COOK FOR MINUTES OR UNTIL THICKENED. SLICE PORK AND SERVE WITH GRAVY.