Instructions

1. Sprinkle all sides of pork roast with salt and pepper. Cook roast in hot oil in a large skillet over medium-high heat 3 minutes on each side or until lightly browned. Transfer pork to a 6-qt. slow cooker, and add onion. Whisk together Korean Bul go ki sauce and guava nectar; pour mixture over pork. Cover and cook on LOW 7 hours.
2. Add green bell peppers, orange and yellow sweet peppers, pineapple and continue cooking on LOW an additional hour.
3. Transfer pork to a serving platter, and cover with foil to keep warm. With a slotted spoon, remove the bell peppers, sweet peppers and pineapple and place in a bowl. Pour the remaining cooking liquid through a fine wire-mesh strainer, saving 5 cups of the liquid to pour into a medium saucepan, discarding any leftover solids.
4. Add soy sauce, brown sugar and rice wine vinegar to the sauce. Bring the sauce in pan to a boil over medium-high heat and boil for 7-8 minutes.
5. Spoon ¼ cup sauce into a small bowl, and whisk in flour until smooth. Return flour mixture to pan, and boil, whisking constantly, 1 to 2 minutes or until slightly thickened.
6. Put some rice in a bowl and serve with pork, vegetables, pineapple and sauce.