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Sesame Pork Roast Recipe

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.

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8 Servings
Prep: 5 min. Cook: 9 hours

Ingredients

1 boneless pork shoulder roast (4 pounds), trimmed
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

Cut roast in half; place in large resealable plastic bag or glass dish. In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Cover the pork and remaining marinade; refrigerate overnight. Drain pork, discarding 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. Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; boil and stir for 2 minutes. Serve with the roast. Yield: 8 servings.

Sesame Pork Roast published in Quick Cooking July/August 1998, p21

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