Prep 15 mins
Cook 10 mins
From Better Homes & Gardens Crockery cookbook. This is really terrific.
- 2 -3 lbs pork shoulder, trimmed of fat and bone
- 1 1⁄2 teaspoons five-spice powder
- 1 tablespoon cooking oil
- 3⁄4 cup apple juice
- 1⁄3 cup dry white wine
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons cold water
- Rub roast with five spice powder.
- Sear roast in a skillet with hot oil before placing it in the cooker.
- Mix together and pour over roast: apple juice, wine and soy sauce.
- Cover and cook on low setting for 10 to 12 hours or on high setting for 4 1/2 to 5 hours.
- For Gravy: Strain cooking liquid.
- Skim off fat.
- Combine 2 cups of liquid (may have to add water to make 2 cups) with cornstarch and water.
- Cook until thick and bubbly.
- Serve over rice.
This is a very tender and flavorful meat course. I got a late start, so must confess I did not use a crockpot, but put it in my earthenware Romertopf baking dish instead. Cooked it at 400 F (only in a Romertopf though!) for 2 hours. The meat was tender and moist, and the flavor was wonderful. I'm sure that in a crockpot it would only be more flavorful as the seasonings would have longer to blend. Thank you Miss Annie.
3.5 stars as I made it, which didn't follow the recipe exactly. I used a pork roast we had frozen in the freezer (I don't know what the cut was). I also used pineapple juice instead of apple juice and chicken broth instead of wine. Next time, I'll see what apple juice does. Really, though, it seemed to just need more seasoning (particularly salt).
Couldn't be easier and the results are flavorful and very tender! My family loved it even without the gravy. For leftovers, I shredded the pork and added a bit of bbq sauce for a pulled pork sandwich with layrers of flavor!