Sesame Pork Roast Recipe
Sesame Pork Roast Recipe photo by Taste of Home
Next Recipe

Sesame Pork Roast Recipe

Read Reviews
5 5 5
Publisher Photo
My trick to a tasty roast that’s pull-apart tender: Marinate a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. It’s unbeatable. —Sue Brown, San Miguel, California
TOTAL TIME: Prep: 10 min. + marinating Cook: 9 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 9 hours
MAKES: 8 servings


  • 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

Nutritional Facts

6 ounces cooked pork: 433 calories, 24g fat (8g saturated fat), 135mg cholesterol, 835mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 41g protein.


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

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Sesame Pork Roast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Rugergirl User ID: 3592635 226279
Reviewed May. 13, 2015

"This recipe was voted a "10" by everybody who tried it. I use the largest roast I can find, leftover meat makes a good stir-fry or shredded for asian wraps for lunches."

darlene701 User ID: 3625369 202735
Reviewed Aug. 24, 2014

"Very good..tender. Only took about 6 hours to cook."

3152004703 User ID: 4957120 28977
Reviewed Jan. 30, 2014

"This came out tasting AMAZING!!!!! I did not have sesame seeds so I used sesame oil. I will be making this again!"

jdykw User ID: 871122 23946
Reviewed Jan. 30, 2013

"I got a lot of attaboys on this one. Will make it again ...soon."

kiwicook User ID: 5856426 62552
Reviewed Mar. 4, 2011

"absolutly perfect!very yummy"

Loading Image