Pork Roast With Five Spices
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)