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Sesame Pork Roast

 Sesame Pork Roast
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.
8 ServingsPrep: 10 min. + marinating Cook: 9 hours


  • 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


  • 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.
  • 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.
  • 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

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Sesame Pork Roast (continued)

Directions (continued)

  • the pan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with meat. Yield: 8 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.