Today I am sharing a recipe for Sweet-and-Sour Pork from my Pillsbury Slow Cooker book.
This meal has been given the 'thumbs up' and made the way into our regular meal rotation.
I hope you'll make it and enjoy it too!
Pillsbury photo documentation of this meal:
My photo documentation of this meal:
Continue to read below for my tutorial and commentary on preparing this meal.
Prep Time: 20 minutes
Start to Finish: 5 hours
2 tablespoons butter or margarine
1 boneless pork shoulder blade roast (2 lb)
1 jar (10oz) sweet-and-sour sauce
1/2 cup Progresso chicken broth (from 32-oz carton)
I used Meijer brand chicken broth from a carton
1 can (20oz) pineapple chunks in juice, drained
1/4 cup cold water
1 tablespoon cornstarch
Directly from my Pillsbury Slow Cooker Cook Book
In 10-inch skillet, melt butter over medium heat.
Add pork roast; cook 3 to 4 minutes on each side or until browned.
Spray 3.5 to 4-quart slow cooker with cooking spray.
Into cooker, pour sweet-and-sour sauce.
Add pork, broth and pineapple.
Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours.
About 15minutes before serving, in small bowl, mix water and cornstarch until smooth.Remove pork from cooker; place on cutting board or serving platter.
Stir cornstarch mixture into liquid in cooker.
Return pork to cooker.
Increase heat setting to High.
Cover; cook 10minutes longer or until sauce has slight thickened.
Cut pork into slices; serve with sauce.
My commentary on directions:
I do know if spraying the slow cooker is advantageous or not. Mine still browns and gets icky. If you try and cook it for a short time period on the High setting, you will dry out the meat. Plan accordingly to cook on Low for 4.5 hrs. Be sure to cook the full 10minutes on High after adding the cornstarch or it will have a weird texture. We serve our pork with rice.