5 pound loin end pork roast
1 large onion, sliced
4 tablespoons sugar
3/4 cup hot water
2 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon dried ginger
3 tablespoons wine vinegar
1 tablespoons catsup
1 chopped green pepper
salt, pepper and garlic salt
1 8 ounce can pineapple chunks
cornstarch and water, 2 tablespoons each
Season roast with salt, pepper & garlic. Put roast into oven and broil 20 minutes to remove fat. First place onion in bottom of crockpot; then roast with remaining ingredients, except pineapple and cornstarch/water. Cover and cook. Last 1/2 hour, add 1 can pineapple chunks. Cooking time: Low 10 to 12 hours. High 4 to 5 hours. To thicken gravy: Blend 2 tablespoons cornstarch with 2 tablespoons cold water. Set crockpot on high and add paste. Boil gravy till thickened.
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