Ingredients

The following ingredients have 4 Servings
  • 3 to 4 pound pork loin roast
  • 2 tablespoons unsalted butter
  • 1 small onion, (thinly sliced)
  • 6 cloves garlic, (minced)
  • 1 tablespoon minced ginger
  • 1 ½ cup light brown sugar, (packed)
  • 1 cup lemon-lime soda
  • 1 cup white vinegar
  • 4 ½ tablespoon soy sauce
  • 1 ½ teaspoons black pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • fresh chopped parsley, for garnish ((optional))

Instruction

  • Place the pork loin roast, fat side up in the bottom of a slow cooker, set aside. In a large skillet over medium heat, melt the butter and add the onions. Cook until translucent, about 5-8 minutes. Add the garlic and ginger, cook, until fragrant, 30 seconds. Pour this over the roast.
  • Whisk together the brown sugar, soda, vinegar, soy, and black pepper in a medium-sized bowl. Pour this on top of the roast.
  • Cook on low for 4-6 hours or on high 2-4 hours, I recommend slow cooking if you can. Pork is done when it is tender and the internal temperature reaches at least 165°F.
  • Take the roast out and set it on a serving platter to rest. Pour the sauce into the skillet from earlier or another large pot. Bring to a simmer over medium-high heat. In a small bowl whisk together the cornstarch and water, slowly stream this into the sauce while whisking constantly. Bring back to a simmer and simmer for 1 minute or until thickened. You can either pour the sauce on top of the roast or serve it on the side.
  • Slice or shred the roast and serve.
  • Add a garnish of parsley, optional.