Modified from Everyday with Rachael Ray
***Needs a crock pot***
cooking spray
1 (3 lbs) boneless pork loin roast, tied [I just bought a rump roast...worked just fine...I tend to buy whatever meat is on sale.]
3/4 cup hoisin sauce
3 cloves garlic, minced
2 tsp dried ginger (she used fresh...that's really expensive and although you can freeze it, I never remember to use it so I hardly ever bother anymore.]
1/2 tsp chili powder {she used 1 tsp of chili paste, but I went with what I had in the cupboard.]
1 tbsp rice wine vinegar (or rice wine)
1 tbsp soy sauce
2 tsp sesame oil
4 tsp cornstarch
2 green onions, sliced [this is just garnish...I used it this time, but I won't always....she also used cilantro, which I never use, but you could use parsley if you felt like it as well]
Spray crock pot with cooking spray and add the pork roast. In a small bowl, combine the hoisin sauce, garlic, ginger, chili powder, rice wine vinegar, soy sauce and sesame oil. Whisk in cornstarch (because this is already room temperature, you don't need to combine with water first...that's only if you are working with hot liquid). pour over pork.
Cover and cook roast until fork tender (at least 160 F), which is 8 hours on low (3.5 - 4 hours on high or any combination therein). I rolled the pork roast every hour or so and moved the sauce to on top of it (depending on if I remembered) just to keep the sauce from petrifying or from all getting off the roast. You don't really have to.
Transfer pork to platter and cover with foil and let rest for 10 minutes. Pour the cooking liquid into a bowl and let stand for 10 minutes as well and then skim the fat off it.
Slice pork and serve with sauce on the side. You can add the garnish at this time if you wish (green onions and parsley).
Makes 6 servings.