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Prep Time: 8 Minutes Cook Time: 300 Minutes |
Ready In: 308 Minutes Servings: 8 |
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This savory blend of anise, fennel, caraway, and celery seeds creates a crustlike coating for this tender pork roast. The cooking liquid contains apple juice, which lends a pleasant, subtle sweetness. Ingredients:
1 (2 1/2-3 lb) boneless pork shoulder |
1 tablespoon reduced sodium soy sauce |
2 teaspoons anise seeds, crushed |
2 teaspoons fennel seeds, crushed |
2 teaspoons caraway seeds, crushed |
2 teaspoons celery seeds, crushed |
2/3 cup apple juice or 2/3 cup apple cider |
1/2 cup reduced-sodium beef broth |
1 tablespoon cornstarch |
Directions:
1. Brush soy sauce over meat.
2. On a large piece of foil combine anise seeds, fennel seeds, caraway seeds, and celery seeds.
3. Roll roast in seeds to coat evenly.
4. Place meat in slow cooker.
5. Pour 1/3 cup of the apple juice and the broth around meat.
6. Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.
7. Transfer meat to a cutting board, reserving cooking liquid.
8. Slice meat and transfer to a serving platter.
9. Cover meat to keep warm.
10. FOR GRAVY:.
11. Strain cooking liquid and skim off fat. Transfer cooking liquid to a small saucepan. In a small bowl, combine the remaining 1/3 cup apple juice and the cornstarch, stir into liquid in saucepan.
12. Cook and stir over medium heat until thickened and bubbly.
13. Cook and stir for 2 minutes more.
14. Serve gravy over meat.
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