Recipe by Miss Annie
From Better Homes & Gardens Crockery cookbook. This is really terrific.
Top Review by Leta
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.
- 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
Directions See How It's Made
- 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.