Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, May 15, 2014


3/4 cup unsweetened apple juice
2 tbsp sugar
2 tbsp soy sauce
1 tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp black pepper
3 lb boneless pork loin roast, trimmed
2 1/2 tbsp cornstarch
3 tbsp cold water

Lightly spray interior of slow cooker with nonstick cooking spray.

Combine the juice, sugar, soy sauce, vinegar, ginger, garlic, and pepper in the cooker.

Add roast to cooker, turning to coat all sides.

Place lid on cooker and cook on low 7 to 8 hours. Remove roast and keep warm.

In a small saucepan, combine the cornstarch and water until smooth; stir in the cooking juices from roast and bring to a boil. Cook, stirring, for 2 minutes or until thickened.

Slice roast and serve with the gravy/sauce.

Note: This is a file photo.

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