South Pacific Pork Roast

INGREDIENTS

• Pork loin roast, boneless, about 3 to 4 pounds
• Salt and pepper
• Garlic powder
• 1 large onion, sliced
• 1/4 cup sugar
• 3/4 cup hot water
• 2 tablespoons soy sauce
• 2 tablespoons sherry
• 1/2 teaspoon ground ginger
• 3 tablespoons red wine vinegar
• 1 tablespoon ketchup or tomato paste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can [8 ounces] pineapple chunks, drained
• 2 tablespoons water
• 2 tablespoons cold water

PREPARATION

1. Season pork roast with salt, pepper & garlic. Brown roast on all sides. Place onion in bottom of slow cooker insert; top with the pork roast.
2. Combine sugar, hot water, soy sauce, sherry, ground ginger, wine vinegar, and ketchup. Cover and cook on LOW for about 8 to 9 hours.
3. About 1 hour before done, add sliced bell peppers and pineapple chunks.
4. To thicken gravy, blend 2 tablespoons cornstarch with 2 tablespoons cold water. Turn the slow cooker to HIGH and add the cornstarch mixture.
5. Continue to cook until thickened. (I would do this step on stove top).
6. Serves 6 to 8.