So it’s time once again for another Menu Plan Monday hosted by orgjunkie. This week there are over 200 menus posted so if you need to find something to eat, take a stroll over there and see what other people are having. I get great ideas there all the time:)
This week’s plan is not very well thought out because I’ve been super busy this weekend, but since the cold weather is going to be sticking around here this week I think I’ll be doing a lot of soups and stews. Here is the rough plan:
Cut pork roast in half. Sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain. Place in a 5 qt slow cooker.
In a large bowl, combine the pineapple juice, pineapple, brown sugar, celery, vinegar and soy sauce. Pour over the roast. Cover and cook on low for 3 to 3 1/2 hours or until a meat thermometer reads 160 degrees.
Remove roast and keep warm. Let stand for 10 min before slicing. Meanwhile, strain cooking juices; transfer to a large saucepan. Combine cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 mins or until thickened. Serve with the pork.
Like I said, this was soooo good and by the end I got three nights (more with leftovers) of meals out of this recipe (and we had 3 adults, a toddler and a one year old eating it!). So if you like pork give this recipe a try! Have a great week everybody and happy eating!!!