Milder crockpot version using pork roast: I used a 2 lb pork roast, and since I was using a crockpot, cut the apple juice to 1 cup as suggested for the original, chopped the onion and apple into dice-size pieces. Used Honey Crisp apple to see if would hold shape better and the pieces on top of the roast did. I only had cinnamon flavor applesauce, sweetened version with Splenda, so I cut the curry powder down to 1 Tbsp just in case the cinnamon made it too much. Next time I will add more, but this was mild with a curry flavor. I also used ham soup base as I had no chicken bouillon; I don't think it makes a difference due to the curry flavor. Used 1/8 tsp garlic powder as substitute for the garlic. I did not caramelize the onion, just put it with apple chunks on top of the roast, which I did not brown either. (Did not use margarine.) I did mix the other ingredients together though before pouring over everything in the crockpot, cooked for 5 hours on high and we liked it. Smelled WONDERFUL while cooking. It was not spicy. It made a LOT of sauce, 4-1/2 cups - might decrease the apple juice and add some apple jelly instead next time. This sauce might be good with ham or another meat so I didn't throw out the leftovers yet.
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