Teriyaki Pork Roast

Teriyaki Pork RoastLou (CallMeLou) modified from TOH
1 boneless pork shoulder roast (3 to 4 pounds),
trimmed of all fat
1 cup packed brown sugar
1/3 cup unsweetened pineapple juice
1/3 cup soy sauce or low sodium soy sauce
1/2 teaspoon salt (skip this if using regular soy sauce)
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
Rub roast with brown sugar.

Place in a 4 or 5-qt. slow cooker as flat as possible. Pour pineapple 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. Skim any fat off the top of the juices remaining in the crockpot. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.Yield: 6-8 servings.Lou’s notes: serve with rice. Makes plenty of gravy so don’t double the sauce ingredients.