1) Slice onion and place in the bottom of a 5 to 7-quart slow cooker.
2) Lightly salt and pepper the roast, rub with garlic powder, and place on top of the onion in the slow cooker.
3) Combine jam, sugar, mustard and ginger and pour over the roast.
4) Cover and cook on HIGH for about 4 hours, or until the internal temperature reaches 160.
5) Remove the roast from the sauce and use 2 forks to shred the meat.
6) Pour remaining juices into a medium saucepan and simmer on medium for about 6 minutes, or until reduced by about one-third. Combine 1tablespoon cornstarch with 1tablespoon cold water and stir until smooth, then add to the jam juices and continue cooking for about 1 minute, until thickened.
7) Mix peach sauce into shredded pork and serve alone or on a Hawaiian roll. Et voila!
Serves 8 to 10. |