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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).


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