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.
 
 
And the Word became flesh, and dwelt among us, and we saw His glory, glory as of the only begotten from the Father, full of grace and truth. (John 1:14)