Caribbean Crockpot Pork

This simple dish from thespruce.com is packed with island flavors — curry, cumin, onions and more.

Makes 8 to 10 servings

2 tablespoons packed brown sugar

1 tablespoon curry powder

1 teaspoon ground cumin

1⁄2 teaspoon salt

1/8 teaspoon ground

black pepper

1 boneless pork loan roast (4 pounds)

2 onions, chopped

3 cloves garlic, minced

1⁄2 cup apple juice, plus more for sauce

In a small bowl, combine brown sugar, curry powder, cumin, salt and pepper. Mix well. Rub spice mixture thoroughly into pork roast.

Place chopped onions and garlic into bottom of a 4- or 5-quart slow cooker. Place roast on top of onions. Pour apple juice over roast.

Cover slow cooker and cook 7 to 8 hours on low setting, until meat thermometer reads 140 degrees.

Remove pork from slow cooker and cover tightly with aluminum foil. Allow pork to stand 15 minutes before slicing.

Serve with juices. If desired, thicken juices: Pour juices into a saucepan and add 1 to 2 tablespoons cornstarch that has been mixed with about a tablespoon of the apple juice. Bring mixture to a boil until it thickens.

ANGELA PETERSON, MILWAUKEE JOURNAL SENTINEL Caribbean crock pot pork is coated with brown sugar, curry, cumin, salt and pepper.