Hawaiian Pork Roast

• 1 boneless whole pork loin roast (about 3 lbs)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons vegetable oil
• 2 cups unsweetened pineapple juice
• 1 (8 ounce) can unsweetened crushed canned pineapple, undrained
• 1/2 cup packed brown sugar
• 1/2 cup sliced celery
• 1/2 cup cider vinegar
• 1/2 cup soy sauce
• 1/4 cup cornstarch
• 1/3 cup cold water

1. Cut pork roast in half. Sprinkle with salt and pepper. In large skillet, brown roast in oil on all sides; drain. Place in 5 quart slow cooker.
2. In large bowl, combine pineapple juice, pineapple, brown sugar, celery, vinegar, and soy sauce. Pour over the roast.
3. Cover and cook on low for 3 to 3 1/2 hours or until meat thermometer reads 160.
4. Remove roast and keep warm. Let stand for 10 minutes before slicing. Meanwhile, strain cooking juices; transfer to large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over pork.
5. NOTE: I like to use 2 forks and shred the pork roast instead of slicing it and return it to the cooking juices. I then serve it over rice. I also usually add the cornstarch & water mixture to the cooking juices in the crockpot instead of using a separate pan. I also sometimes add some extra pineapple chunks towards the end because my family really loves pineapple.

pork loin, salt, pepper, vegetable oil, pineapple juice, pineapple, brown sugar, celery, cider vinegar, soy sauce, cornstarch, cold water

Taken from www.food.com/recipe/hawaiian-pork-roast-371353 (may not work)