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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 6 |
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A nice Chinese flavor to this pork shoulder roast. Ingredients:
3 -4 lbs pork shoulder |
1 1/2 teaspoons five-spice powder |
1 tablespoon oil |
3/4 cup apple juice |
1/3 cup dry white wine |
2 tablespoons soy sauce |
3 tablespoons cornstarch |
2 tablespoons cold water |
hot cooked rice |
Directions:
1. Trim fat from roasts and cut down to fit into your crockpot.
2. If necessary, remove the bone.
3. Rub the Five Spice Powder all over pork roast.
4. Brown roast on all sides in oil.
5. Place browned roasted into crockpot.
6. Mix together apple juice, wine and soy sauce and pour mixture over roast.
7. Cook on low for 10 hours or high for 4 1/2 to 5 hours.
8. Preheat oven to 200 degrees.
9. Cut up roast and place roast in oven to keep warm while preparing sauce.
10. Strain liquid into a large measuring cup.
11. Skim off fat.
12. If there isn't 2 cups of liquid, add water to make up the difference.
13. Next, heat liquid in a small saucepan.
14. Mix together water and cornstarch; add to saucepan.
15. Cook until liquid it becomes thick.
16. Serve gravy over roast and rice.
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