Teriyaki Pork Roast (Crock-Pot)

• 1 (3 -4 lb) boneless pork shoulder, trimmed (3 to 4 pounds)
• 1 cup packed brown sugar
• 1/3 cup unsweetened apple juice (I have used pineapple juice with fabulous results)
• 1/3 cup soy sauce (may use low sodium)
• 1 teaspoon fresh ground ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 3 tablespoons cold water

1. Cut roast in half; rub with brown sugar. Place in a 5-qt. slow cooker.
2. Mix together apple juice and soy sauce (and garlic and ginger if using) and pour over roast.
3. Sprinkle with salt and pepper.
4. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
5. Remove roast; cover and let stand for 15 minutes.
6. Meanwhile, strain cooking juices and return to slow cooker. Increase temp to high.
7. Combine cornstarch and cold water until smooth; gradually stir into juices in slow cooker.
8. Cover and cook on high for 15 minutes or until thickened.
9. Slice pork; serve with gravy.

pork shoulder, brown sugar, apple juice, soy sauce, fresh ground ginger, garlic, salt, pepper, cornstarch, cold water

Taken from www.food.com/recipe/teriyaki-pork-roast-crock-pot-316858 (may not work)