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Asian Spiced Pork Roast

 

1 pork roast, 2 to 3 pounds
1/4 cup + 2 tablespoons soy sauce (divided)
1/2 cup apricot preserves (divided)
1 tablespoon ketchup
2 to 3 teaspoons minced garlic (divided)
2 tablespoons cornstarch
¼ cup cold water

Combine ¼ cup soy sauce, ¼ cup preserves, ketchup, and 1 to 2 teaspoons minced garlic.
Brush mixture on all sides of the pork roast.
Place in a slow cooker and add remaining sauce.
Cover and cook on LOW 8 to 10 hours.

Remove roast from slow cooker and keep warm.
To the sauce in the crock-pot add:
¼ cup preserves, 2 tablespoons soy sauce, and 1 teaspoon minced garlic.
Stir well.

Mix 2 tablespoons cornstarch with ¼ cup cold water,
stir cornstarch mixture into the sauce in the crock-pot, mix well.

Cover and let simmer on low for 15 minutes, stirring twice.

Cut the roast into serving pieces or shred and put back in pot, stir.

Serve with or on top of plain rice or fried rice.

 

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