Instructions

1. Place pork roast in gallon-size freezer bag.
2. In medium bowl, combine remaining ingredients until mixed well.
3. Pour over roast in bag.
4. Remove as much air as possible from bag and seal shut.
5. Label and date, then lay bag flat in freezer to freeze.

For slow cooker:

1. Remove bag from freezer the night before and allow to thaw overnight in the refrigerator.
2. Place contents of bag into slow cooker. Do NOT add the cornstarch/water yet.
3. Cook on low for 4-5 hours, or until thermometer inserted into center of pork loin reads 160 degrees Fahrenheit.
4. Remove roast from slow cooker and pour remaining juices into medium saucepan.
5. Mix cornstarch and COLD water until a thin slurry is achieved.  Pour slurry mixture into saucepan.
6. Heat sauce over medium-high heat until boiling.  Reduce heat and allow to simmer, stirring regularly, for 2-3 additional minutes until sauce has thickened.
7. Slice or shred roast, add sauce and serve.

For Instant Pot/pressure cooker:

1. Remove bag from freezer the night before and allow to thaw overnight in the refrigerator.  
2. Place contents of bag into pressure cooker. Do NOT add the cornstarch/water yet (it will cause a burn error).
3. Cover and cook on HIGH pressure for 60 minutes.  Then allow 10 minutes natural release, then quick release.
4. Remove roast from pressure cooker.
5. Mix cornstarch and COLD water until a thin slurry is achieved. Pour slurry mixture into pressure cooker.
6. Set pressure cooker to Saute function, and allow sauce mixture to come to a boil.  Heat for 2-3 minutes, stirring constantly, until sauce has thickened and then turn pressure cooker off.
7. Slice or shred roast, add sauce and serve.