Teriyaki Pork Roast (Crock-Pot) - cooking recipe

Ingredients

1 (3 -4 lb) boneless pork shoulder, trimmed (3 to 4 pounds)
1 cup packed brown sugar
1/3 cup unsweetened apple juice (I have used pineapple juice with fabulous results)
1/3 cup soy sauce (may use low sodium)
1 teaspoon fresh ground ginger
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water

Preparation

Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
Mix together apple juice and soy sauce (and garlic and ginger if using) and pour 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. Increase temp to high.
Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
Cover and cook on high for 15 minutes or until thickened.
Slice pork; serve with gravy.