Cheating on Recipes

I will sometimes cheat my slow cooker recipes.

Typically my slow cooker meals will be for a work day and are often prepped the night before. Many times the evening had progressed and I drag myself back to the kitchen to get everything together. I get out the ingredients and take my picture for you. I then read that the meat should be browned before going in the slow cooker.

I look at the meat. Then the slow cooker. I think about getting the pan out and having to wash it, and about all the little splatters that will end up all over the freshly cleaned stovetop and think “will it REALLY add that much to brown it first?” Many times my laziness wins out and the family is none the wiser at the dinner table the next day.

Hawaiian Pork Roast with Pineapple

Such a succulent pork roast. The nothing pairs better with pork than pineapple.

Soy, brown sugar and pineapple juice – my recipe for teriyaki sauce.

Sauce is ready.

This was one of those times I didn’t brown the pork ahead of time.

Thickening the sauce at the end.

The pork just falls apart on your fork it is so tender.

Hawaiian Pork Roast with Pineapple

prep 30 min ∙ cook 240 min ∙ source Tasteofhome.com

INGREDIENTS

• 1 boneless pork loin roast (3 to 4 pounds)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons canola oil

• 2 cups unsweetened 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

• 1/4 cup cornstarch

• 1/3 cup cold water

DIRECTIONS

1. Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5-qt. slow cooker.

2. In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 4-6 hours or until meat is tender.

3. Remove roast and keep warm. Strain cooking juices; transfer to a 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 with pork. Yield: 8 servings.

NUTRITIONAL INFO

1 serving equals 389 calories, 13 g fat (3 g saturated fat), 85 mg cholesterol, 815 mg sodium, 31 g carbohydrate, 1 g fiber, 34 g protein.