Recipe(tried): Crockpot Teriyaki Pork Roast - Another recipe for dearest June:

I liked dearest Betsy's recipe very much. Here is another one which I use with adaptations to provide the Caribean touch. By the way, you can use boneless or bone in, but in my opinion, bone in is more tasty.

TERIYAKI PORK ROAST

3/4 cup unsweetened apple juice
2 tbsp. sugar
2 tbsp. soy sauce
1 tbsp. vinegar (I use balsamic vinegar, aged)
1 tsp. ground ginger (I use fresh crushed ginger; about 1 slice, crushed in the mortar)
1/4 tsp. garlic powder (I use real chopped garlic loves, some chopped onions, chopped green pimentos & a few tbsp of chopped cilantro; fresh of course)
1/8 tsp. pepper
1 (3 lb) boneless pork loin roast, halved (I use bone in pork)
7 1/2 tsp. cornstarch (I omit the cornstarch & use the great sauce product of the Caribbean sofrito)*
3 Tbsp. cold water

Combine the first 7 ingredients in a greased slow cooker. Add roast and turn to coat.

Cover and cook on low for 7-8 hours** or until temperature reads 160 degrees F. Remove roast and keep warm.

In a saucepan, combine cornstarch and water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.

*I personally do not add any cornstarch. I just serve the roast with the juice right out of the crockpot onto rice with some vegetables or over a nice mashed potatoes or pasta.

**I also cook it on high for less time.

Source: Amber (adapted by Gladys)

Note from Gladys: I just ordered as Christmas gift for myself from the RIVAL INTERNET SITE the Crock Pot BBQ. Pit, a countertop Slow Roaster. It is great for doing this dish, also for Slow Roasting, like in an outside grill.

It is the latest gadget & the best for me who love slow cooking. I included two meat racks, one for a turkey, roasts or two whole chickens & another rack that holds ribs in a vertical position ( or boneless thighs or half breasts). Wonderful!