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Five Spice Pork Roast
3 lb Pork shoulder roast
1 1/2 ts Five spice powder
1 T Oil
3/4 c Apple juice
1/3 c Dry white wine
2 T Soy sauce
3 T Cornstarch
2 T ; Water, cold
Hot cooked rice
Trim fat from roast. If necessary, cut roast or remove bone to fit roast into slow cooker. Rub roast with five-spice powder. In a skillet brown roast on all sides in hot oil. Place roast in slow 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 1/2 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.
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