This is a fun meal to entertain with, and the recipe here makes a great big batch of deliciousness for a party or for dinner guests. I like to get big fancy homemade buns from the bakery to make these extra special when I am serving them. The leftovers are delicious, too! They pair up nicely with French fries, mashed potatoes, or even just chips if you want to keep things really simple. Check out what they are saying about this recipe over at The Recipe Rebel:
“I can’t help it! The stuff is amazing and everyone loves it.”
This is always one of the favorites of everyone that gets a taste.
1 (3-4 lbs) pork roast
2 cups water
1 tablespoon Lawry’s seasoning salt
2 cups Dole pineapple juice
1½ cup brown sugar, packed
1 tsp garlic
4 tbsp Worcestershire sauce
1½ cups Heinz ketchup
1 pinch red pepper flakes (or more if you like it spicy!)
1 tsp onion powder
½ teaspoon salt (to taste)
1-2 tbsp corn starch
1-2 tbsp water
Add pork roast to a 4-6 quart slow cooker. Pour water over and sprinkle with seasoning salt. Cook on low for 8-10 hours or high for 4-6 hours.
Just before pork roast is done (or make in advance and keep in the fridge), make the sauce. Add pineapple juice, brown sugar, garlic, Worcestershire sauce, ketchup, red pepper flakes, onion powder and salt to a large pot and bring to a boil over medium high heat.
Reduce heat to medium and simmer for 10-15 minutes, until slightly thickened. Combine equal parts water and corn starch and gradually add to the sauce, whisking constantly, until desired thickness is reached. Keep in mind it will thicken as it cools!
Drain juices from the slow cooker and shred pork. Pour sauce over pork and stir.
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Quick Tip: This makes a big batch so you may want to save some sauce and use a smaller tenderloin.
Thanks again to The Recipe Rebel for this tasty recipe.