Yes, another slow cooker day for me.  I am so glad I did this too.  Today was a struggle with school day for both of my children.  So, I spent most of the day on the phone, e-mailing and trouble shooting computer issues.  By the time 4:00 pm rolled around and we needed to leave for dance in a half an hour and still pick up one child at school I was grateful for my slow cooker having dinner pretty well prepared.

Verdict:

Neither child is a big pork roast fan but both said they liked the sauce over the rice although my son did add a bit more soy sauce to his dish.  There was enough for dinner and two leftover lunches the next day.

I served this dish with brown rice but you could also use egg noodles or on the side of mashed potatoes.  I also served a salad and green beans.

Ingredients:

• 2-3 pound pork roast
• 1 cup granulated sugar
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 1 (20 oz) can pineapple, drained of juice
• 2/3 cup apple cider vinegar
• 3 TBSP cornstarch
• 3 TBSP cold water

Directions:

1. Place pork roast in bottom of crock pot.
2. Mix sugar, soy sauce, ketchup and pineapple in a bowl and pour over the roast.
3. Cook on low 6-8 hours until cooked through.
4. Twenty minutes prior to serving remove pork from slow cooker to a plate.  Cover to keep warm.
5. Stir together cornstarch and cold water until smooth.  Turn slow cooker to high and add cornstarch slurry.  Stir well.
6. Stir sweet and sour sauce well before serving.  Taste sauce and adjust flavorings as needed (I added a bit more soy and vinegar to mine) serve over pork.