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1. Cut pork roast in half. sprinkle with salt and pepper. In a large skillet, brown roast in oil on all sides; drain= Place in 5 qt. slow cooker.
2. In large bow., combine the pineapple juice, pineapple, brown sugar, celery,vinegar, and soy sauce. Pour over roast. cover and cook on low for 4-6 hours or until. meat is tender.
3. Remove roast and keep warm. 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 minutes or until thickened. serve with pork.
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|Serving Size: 1 Serving (120g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 48 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 384.7mg||13 %|
|Potassium 140mg||4 %|
|Total Carbohydrate 37.3g||11 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 37.1g|
|Protein 1g||1 %|
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Calories per serving: 197
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