1 – 3 pound pork loin roast

2 tablespoons olive oil

1 onion – sliced

¾ cup apple cider vinegar

¼ cup low-sodium soy sauce

½ cup honey

½ cup brown sugar

3 cloves garlic – minced

2 teaspoons salt

1 teaspoon red pepper flakes

2 cups fresh chunk pineapple

Slurry thickener – 2 teaspoons cornstarch mixed with 2 teaspoons cold water

Heat olive oil in a cast iron or heavy bottom skillet. Salt and pepper all sides of pork roast and sear in skillet. Remove and place in the crock pot. Sear onions in a hot pan until slightly browned. Place onions in the crock pot with pork loin.

In a medium-sized bowl, mix apple cider, soy sauce, honey, brown sugar, garlic, salt, and red pepper. Pour over roast. Place pineapple chunks around the pork and cover with a lid. Cook on HIGH for 5 hours or LOW for 7.

When done, remove the pork and pineapple from the slow cooker and place them on a serving platter. Turn the slow cooker on high, add the cornstarch slurry, and stir to mix well. As the mixture starts to bubble, keep stirring until the desired thickness is achieved. Spoon gravy over pork loin and serve.