Recipe: Teriyaki Pork Roast

A long time ago, I teased you with a peak at a recipe.  This morning, that same recipe is cooking away in my crock pot, and I thought I would finally take the time to share it with you.  It contains a couple secret ingredients.  Don't leave anything out -- and be sure to make the gravy!  It is fantastic -- and oh, so flavorful!

Turn roast fat-side UP for cooking.

Teriyaki Pork Roast

¾ c. apple juice

2 T. sugar

2 T. soy sauce

1 T. vinegar

1 tsp. ground ginger

¼ tsp. garlic powder

⅛ tsp. black pepper

1 lean boneless rolled loin pork roast (2-3lb.)

3 T. cold water

1½ T. cornstarch

In crockpot, mix juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper.  Add roast, turning to coat.  Turn fat side up.  Cover & cook on low 7-8 hours or until meat is very tender.

Transfer meat to warm platter.  Cover & keep warm.

Strain cooking liquid & place in saucepan.  Skim off fat.  Over medium heat, bring to a boil.  In a small bowl, mix water & cornstarch until smooth.  Stir into boiling liquid.  Stir, bring to a boil, & boil for 1-2 minutes or until thickened.

TIPS :: Sometimes, I like to shred the meat, and mix with gravy and egg noodles, making a casserole -- but you can also serve the gravy and meat up separately  (sliced or shredded) with noodles, rice, or potatoes.  Delicioso!  ENJOY!

When roast is done, remove layer of fat on top and shred (or slice) meat.

Best gravy ever!