Source: Coleen’s Recipes
I asked Nate what he thought about this dish and his exact comment was “It tastes like Chinese takeout…only better?” and then he told me to be sure to make it again. And he was right, it did taste like Chinese take out only better. Most of us who love Chinese takeout, love to not think about how it was prepared. But, lets be honest people, Chinese takeout is NOT good for you. You could argue that it is good for the soul and good for comfort, but eventually suffering a heart attack doesn’t comfort me at all! Well, here is a great alternative! Serve it on top of brown rice and again, you’re skipping the fried rice you may have opted for at the takeout counter. I’m also thinking, this sauce would be great with chicken and/or shrimp. Enjoy!
2-3 pound lean pork roast
1 cup granulated sugar
½ cup white vinegar
4 tablespoons soy sauce
4 tablespoons ketchup
20 ounce can crushed pineapple, drained
-Brown the pork roast on all sides and place in crock pot
-Mix the rest of the ingredients in a small sauce pot and bring to a boil. Then pour into the same crock pot.
-Cook on low for at least 4 hours or until tender (I went for 5!). Spoon the sauce over the meat every so often, but not needed.
-At the last 30 minutes, add some corn starch to thicken the sauce (I added 3 tablespoons of corn starch mixed with 3 tablespoons of cold water)
-Brown the pork roast on all sides and put it in your slow cooker. Mix everything else and bring it to a boil, then pour it over the meat.
-Cook on low for 4 hours or until very tender (spoon the sauce over the meat every once in a while).
-Serve over rice.