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Oriental Pork Roast (Crock Pot) Recipe

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This recipe for Oriental Pork Roast (Crock Pot), by , is from The Schuldt Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Strange
Added: Saturday, November 26, 2005


1 (4 lb.) pork shoulder blade or rolled roast
1 1/2 tsp. five-spice powder
2 tbsp. vegetable oil
1/4 c. sliced green onion
2 tbsp. sesame seeds
2 cloves garlic, minced
3/4 c. cold water
1/2 c. dry vermouth or white wine
3 tbsp. soy sauce
2 tsp. chicken bouillon granules
1/3 c. water
3 tbsp. cornstarch

Rub roast with five-spice powder. Pour oil into a large skillet and brown meat on all sides. Transfer meat to slow cooker. In remaining oil in skillet, sauté green onion, sesame seeds, and garlic for 1 minute. Remove from heat. Add water, vermouth, soy sauce, and bouillon granules. Stir to loosen browned bits from bottom. Pour mixture over roast in slow cooker.

Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours until meat is tender. Transfer roast to a platter. Cover to keep warm. Skim fat from broth. Pour broth into a medium saucepan (should have about 3 to 4 cups). In a small bowl combine cold water and cornstarch until smooth. Stir into broth. Stir over medium heat, bring to boil and boil for 1 to 2 minutes or until thickened.

Carve meat and spoon gravy over. Goes great with rice and oriental vegetables.




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