(After 7 hours in the crock pot it just fell apart when I stuck a fork in it)
Now when I make this I add the cornstarch slurry to the juices in the slow cooker about 30 minutes before its totally done, so I can pour the thick sauce over the roast., I also use real Parmesan cheese that I grated.
But this is the original recipe as written, and the link where I found it.
1 (3 – 4 pound) boneless pork roast (1 kg)
⅔ cup grated Parmesan cheese (yes, the powdered kind in the shaker canister) (85gr)
½ cup honey ( 170 g)
3 tablespoons soy sauce
1 tablespoon dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
½ teaspoon salt
For Thickening Sauce
2 tablespoons cornstarch
¼ cup cold water (60ml)
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker.
In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt. (I found the mixture to be a little too thick to pour over the roast [as instructed in the next step of the recipe], so I added in a tad bit of water to the mixture – maybe 1/2 – 1 cup.)
Pour over pork.
Cover and cook on low for 6 – 7 hours or until a meat thermometer reads 160°F.(70C)
Remove meat to a serving platter and keep warm. (I cover mine with a little foil.)
Skim fat from cooking juices, if needed or desired. Transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and the 1/2 cup water until smooth. Gradually stir into pan. (I found that I did not need all of the cornstarch slurry.) Bring to a boil. Cook and stir for 2 minutes or until thickened. Slice roast and serve with gravy. (I didn’t use all of the sauce.)