|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!|