Sesame Pork Roast

Name: Sesame Pork Roast
Prep time: 10 min
Cook time: 9 h
Total time: 9 h 10 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

Directions

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 the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

Nutrition Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

Rugergirl

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

Aug 24, 2014

Very good..tender. Only took about 6 hours to cook.
3152004703

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

Jan 30, 2013

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

Mar 4, 2011

absolutly perfect!very yummy