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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 8 |
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Sue Brown of San Miguel, California marinates a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. The result is a tasty roast that's full-apart tender. Ingredients:
1 boneless pork shoulder butt roast (4 pounds) |
2 cups water |
1/2 cup soy sauce |
1/4 cup sesame seeds, toasted |
1/4 cup molasses |
1/4 cup cider or white wine vinegar |
4 green onions, sliced |
2 teaspoons garlic powder |
1/4 teaspoon cayenne pepper |
3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. Cut roast in half; place in a large resealable plastic bag. In a small bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
2. Drain and discard marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 hours longer or until meat is tender.
3. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat. Yield: 8 servings.
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