Ingredients
1 (3- to 4-pound) pork roast, boneless
¾ cup Parmesan cheese
1 tablespoon dried basil
3 tablespoons soy sauce
½ cup honey
1 teaspoon garlic powder
2 tablespoons olive oil
½ teaspoon salt
1 cup water
2 tablespoons olive oil
For sauce:
1 tablespoon cornstarch
¼ cup water
leftover sauce
Preparation
In a large skillet heat 2 tablespoons olive oil and sear the pork on all sides just until it has a nice golden brown color.
In the meantime, in a small bowl, whisk together the Parmesan cheese, soy sauce, honey, salt, 2 tablespoons olive oil, garlic powder, water, and dried basil.
Place the pork roast into your slow cooker. Pour sauce over the pork. Cook on low for about 7 hours, or on high for about 4 to 5 hours. Remove the pork roast to a cutting board and cover with foil while you make the sauce.
There will be a large amount of juice left in the crockpot. Skim the fat off, then add cornstarch and water to about 2 cups of the leftover juice. Cooked for several minutes until sauce is thickened.
