Ingredients

2 1/2 pounds pork shoulder roast to 3 pounds
1 1/2 tsp. five spice powder
1 Tbsp. cooking oil
3/4 C. apple juice
1/3 C. dry white wine
2 Tbsp. soy sauce
3 Tbsp. cornstarch
Hot cooked rice

Cooking Instructions

Trim fat from roast. If necessary, cut roast or remove bone to fit into crock pot. Rub roast with 5 spice powder. In a skillet, brown roast on all sides in hot oil. Place in a 3 1/2, 4, 5 or 6 quart crockery 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 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 C. liquid if necessary, add water, pour into saucepan. Combine cornstarch and 3 Tbls. water, add to the saucepan. Cook and stir until thick and bubbly. Cook and stir 2 more minutes. Serve roast and gravy with rice.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)