Ingredients
1 boneless pork loin roast (about 4 pounds)1 large onion, sliced2 cans (8 ounces each) unsweetened pineapple chunks, undrained1/2 cup sugar1/2 cup lime juice1/2 cup soy sauce1/4 cup packed brown sugar2 tablespoons teriyaki sauce2 garlic cloves, minced1 teaspoon ground ginger1 teaspoon curry powder1/4 teaspoon salt1/4 teaspoon pepper1 bay leaf1/4 cup cornstarch1/2 cup cold water
Preparation
Cut roast in half. Place onion in a 4- or 5-qt. slow cooker. Add pork. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the sugar, lime juice, soy sauce, brown sugar, teriyaki sauce, garlic, ginger, curry, salt, pepper, bay leaf and reserved juice. Pour over roast.
Cover and cook on low for 5-6 hours or until a thermometer reads 160°. Add pineapple during the last hour of cooking.
Remove the meat, onion and pineapple to a serving platter; keep warm. Discard bay leaf. Skim fat from cooking juices; transfer juice to a small saucepan and bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.
