This recipe is good and seems promising, but I only gave it four stars because we liked it better when I made some changes. Most important: I completely omitted the water and doubled the rest of the sauce recipe, so the pork gets more intense flavor from the juice it cooks in. I used brown sugar instead of white sugar and balsamic vinegar instead of red wine vinegar. I used low sodium soy sauce and fresh minced garlic instead of garlic powder. I omitted the salt, but added 1/4 t. ground ginger. In addition to the onion, I added some baby carrots, putting both under the roast in the slow cooker (I've always read that you should put your root veggies under the meat in the crock). With these changes, it was excellent.
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