Sweet 'n' Tangy Pork
- 1 of 4 Spread onion over bottom of 5- to 5-1/2-quart slow-cooker. Place the pork roast on top of the onion. Stir together the ketchup, chili sauce, 1/2 cup of the apple juice, the honey, vinegar, Worcestershire sauce, garlic and red-pepper flakes in a small bowl until well blended; pour evenly over the pork roast.
- 2 of 4 Cover the slow-cooker pot; cook on high for 5 to 6 hours, or on low for 10 to 11 hours, until the pork is very fork-tender.
- 3 of 4 Remove the pork to a large platter; cover with aluminum foil to keep warm.
- 4 of 4 Stir together the remaining 1/2 cup apple juice and the cornstarch in a small cup until well blended and smooth. Stir into the barbecue sauce in the slow-cooker. Cover the pot and cook on high for 15 minutes or until thickened. Slice the pork into thin slices; spoon sauce over top. Serve with mashed potatoes or shredded on kaiser buns, if desired. Makes 8 servings.
Servings Per Recipe: 8
Per Serving: 1 g fiber, 632 mg sodium, 382 kcal cal., 30 g pro., 104 mg chol., 6 g sat. fat, 29 g carb., 16 g Fat, total