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Pineapple Pork Roast

1 pork roast (about 3 lbs)
salt
pepper
1 can chunk pineapple (8 oz)
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 clove garlic, minced
1-4 leafs fresh basil basil
2 tablespoons flour
1/4 cup cold water


Cut trimmed roast in half, if necessary, and place in slow cooker. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on low for 8 to 10 hours. Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast. Serves 4-6.


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