Cut roast into 1-inch pieces. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add pork; sauté 5 minutes or until browned.
Place pork, bell pepper, and green onion pieces in a 4-quart electric slow cooker coated with cooking spray; stir well.
Combine hoisin sauce and next 7 ingredients (through garlic) in a small bowl; stir until well blended. Pour mixture over pork and vegetables; stir well.
Cover and cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 5 to 6 hours. Serve over rice; sprinkle with sliced green onions.
Flavor Tip: With their crisp texture and sweet flavor, bell peppers are a nice complement to the pork in this dish. If you plan to use the peppers within a day or two, keep them at room temperature for better flavor.
Followed the directions except that I checked the pork after it had cooked 1 hour on high and 2 hours on low in the slower cooker. The pork was already fully cooked. It was dry and didn't have much flavor. I have shredded it and refrigerated it in the sauce, hoping it will take on the sauce flavor throughout.
I don't know why the recipe takes about 'crisp' peppers. Once they've been in the slower cooker even my 3 hours there isn't anything crisp about them. Not a complaint- just an observation. The flavor doesn't remind me of caribbean.
This was a great dish! The meat was nice and tender, with an excellent sauce. I altered the recipe some because I didn't have enough green onions. I chopped a large white onion and added it with the peppers. We shredded the leftovers for tacos. Yum! (Note: In my opinion, the newer crock pots cook at a much higher heat, so some of these recipes fail due to that. I used my old crock pot that really cooks slow).
Will make this again as always keen to add a recipe for the slow cooker as it's so convenient. Made as directed but added some chopped celery too to use it up. Agree with the previous review re the peppers - certainly nothing is ever crisp after a turn in the slow cooker! However, I noted the meat to be getting a bit dry and stirred it thoroughly half way through. I did give it the full time as suggested in the recipe but if I hadn't stirred it, I think the meat not covered by the sauce would have been inedible (ie most of it). I served this with noodles as they were left over but definitely will make again with rice or quinoa to soak up the sauce. Flavour was nice but certainly didn't suggest Carribean to us.
I seared the roast whole, cooked it on low 4 hours in the slow cooker and it was fork tender and moist. I agree with betsbw, I think orange marmalade would make a good addition, as I felt the sauce was a little flat and almost bitter at the back end. But the meat was delicious. I simply removed it from the crock pot, let it rest and pulled the meat apart with a fork. I will try it again with the marmalade.
Excellent! Followed the instructions carefully and the tenderness was amazing. Only thing I did differently was I read in this mag to sear meats whole, first, then cut into larger chunks, and I did that and it made all the difference.