Hawaiian Pork Roast With Pineapple

• 2 cups pineapple juice
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1/2 cup packed brown sugar
• 1/2 cup sliced celery
• 1/2 cup cider vinegar
• 1/2 cup reduced-sodium soy sauce
• 1 boneless pork loin roast (3 to 4 pounds)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons canola oil
• 1/4 cup cornstarch
• 1/3 cup cold water

1. Mix first six ingredients. Cut roast in half; sprinkle with salt and pepper. In a large skillet, heat oil over medium heat; brown roast on all sides.
2. Transfer to a 5-qt. slow cooker. Pour pineapple mixture over top. Cook, covered, until a thermometer inserted in roast reads at least 145u0b0, 3-4 hours.
3. Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; bring to a boil. Mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with roast.

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

Taken from www.tasteofhome.com/recipes/hawaiian-pork-roast-with-pineapple/ (may not work)