South Pacific Pork Roast

5 pounds loin end pork roast (you may also just use pork chops)
1 large onion -- sliced
4 tablespoon sugar
3/4 cup hot water
2 tablespoon soy sauce
2 tablespoon sherry
1/2 teaspoon dried ginger
3 tablespoon wine vinegar
1 tablespoon catsup
1 green pepper -- chopped
Salt -- to taste
Freshly-ground black pepper -- to taste
Garlic salt -- to taste
1 can pineapple chunks - (8 oz)
2 tablespoons cornstarch -- mixed with 2 tablespoons cold water

Season roast with salt, pepper and garlic. Put roast into oven and broil 20 minutes to remove fat. First place onion in bottom of slow cooker; then roast with remaining ingredients except pineapple and cornstarch/water. (Mix the ingredients together and then pour them on. ) Cover and cook. Cooking time: LOW - 10 to 12 hours. High - 4 to 5 hours. Last 1/2 hour add 1 can pineapple chunks.

To thicken gravy: Blend cornstarch with the cold water. Set slow cooker on HIGH and add paste. Boil gravy until thickened (you could do this step on stovetop).

South Pacific Pork Roast printer friendly version located here. (Just the recipe. Nothing else.)
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