Sweet-and-Sour Pork

Sweet-and-Sour Pork  from slow-cooker cookbook

2-3 lbs. boneless pork roast
1 tsp. ckicken boullion
2 garlic cloves, minced
1 memium onion, chopped
1 green bell pepper, chopped
1 20-oz can pineapple chunks
1/4 C. apple cider vinegar
1/2 C. brown sugar
1 tsp. ground ginger
1 tbsp. soy sauce
2 tbsp. cornstarch
1/4 C. water

Place roast in slow-cooker.  Sprinkle bouillon, garlic, onion and bell pepper over roast.  Drain pineapple, reserving juice; refrigerate pineapple juice until needed.  Mix pineapple juice, vinegar, sugar, ginger and soy sauce; pour over roast.  Cover and cook on high 3-4 hours, or low 7-8 hours.  Remove roast and allow to cool 10 minute.  Cut roast in bite-size chunks.  Return pork chunks to slow-cooker.  Add pineapple chunks.  MIx cornstarch and water until smooth; stir into pork.  Cook, uncovered, for 30 minutes on high.  Serve over hot cooked rice.