Ingredients

4 pounds boneless pork shoulder trimmed, halved
2 C. water
1/2 C. soy sauce
1/4 C. sesame seeds toasted
1/4 C. molasses
1/4 C. cider or white wine vinegar
4 green onions sliced
2 tsp. garlic powder
1/4 tsp. cayenne pepper
3 Tbsp. cornstarch mixed with
1/4 C. cold water

Cooking Instructions

Place roast in a large resealable plastic bag or glass dish. In a bowl combine first 8 through cayenne ingredients. Pour half over the roast. Cover the pork and remaining marinade, refrigerate overnight. Drain and discard marinade from pork. Place roast in a 5 quart crock pot, add the reserved marinade. Cover and cook on high for 1 hour. Reduce the temperature to low, cook 8 to 9 hours longer or until meat is tender. Remove the roast and keep warm. In a saucepan, combine cornstarch and cold water until smooth, stir in cooking juices. Bring to a boil, boil and stir for 2 minutes. Serve with the roast.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)