Five spice pork roast

6 servings

Ingredients

Quantity Ingredient
3 pounds Pork shoulder roast
1 T Oil
2 T Soy sauce
3 T Cornstarch
2 T Water, cold

Directions

1½ ts Five spice powder

¾ c Apple juice

⅓ c Dry white wine

: Hot cooked rice

Trim fat from roast. If necessary, cut roast or remove bone to fit roast into crockery cooker. Rub roast with five-spice powder. In a skillet brown roast on all sides in hot oil. Place roast in crockery cooker. Stir together apple juice, wine, and soy sauce. Pour over roast.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 ½ to 5 hours. Remove roast; keep warm.

For gravy, strain cooking liquid into a large glass measure. Skim off fat. Measure 2 cups liquid (if necessary, add water); pour into a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Serve roast and gravy with rice.

Better Homes & Gardens' New Crockery Cooker Cookbook.

Submitted By FLORENCE THOMPSON On 03-27-95

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