Friday, September 13, 2013

Slow Cooker Terayaki Pork

* 1 boneless pork roast (shoulder, butt, etc), 3-4 lbs
* 1 cup packed brown sugar
* 1/3 cup apple cider
* 1/3 cup soy sauce
* salt and pepper, freshly ground
* 2 tbsp cornstarch
* 3 tbsp cold water

1. Trim your pork to remove as much fat as possible.  Cut the roast in half, or in big chunks if that is how it works out when you trim it.
2. Rub the pork with the borwn sugar, then place in your slow cooker.
3. Pour the apple cider and soy sauce over the pork, then season with salt and pepper. Cover and cook on low for 5-6 hours (depending on size of roast and how you cut it).
4. Remove roast and cover to keep warm.  Strain the sauce, then return to the slow cooker.  Combine the corn starch and water until smooth, then add this to the sauce in the slow cooker.  Stir well, then cover and cook on high for 15 minutes or until thickened.
5. Slice or chunk the pork, serve with gravy.

We loved this.  So easy to throw together, and there is nothing better than the slow cooker doing all the work for dinner while you work or are out and about.  We served this with brown rice, but you could pair with potatoes or egg noodles as well.

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