Ingredients Jump to Instructions ↓

  1. 1 pork shoulder roast, about 4 pounds

  2. 1 teaspoon salt

  3. 2 teaspoons curry powder

  4. 2 tablespoons vegetable oil

  5. 1 can (10 3/4 ounce) condensed cream of mushroom soup or cream of celery soup

  6. 1/4 cup cold water

  7. 2 tablespoons all-purpose flour

  8. 16 ounces frozen Chinese mixed vegetables, cooked until crisp-tender

  9. 2 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. Trim excess fat from roast; cut to fit into crockery cooker, if necessary. Combine salt and 1/2 teaspoon of the curry powder; rub into roast. Brown roaston all sides in hot oil. Place roast on a rack or on a piece of crumpled foil in crockpot. Combine mushroom soup and remaining 1 1/2 teaspoons curry powder; pour over the pork roast.

  2. Cover and cook on LOW setting for 8 to 10 hours. Remove roast to a serving platter and keep warm. Pour juices into a saucepan; skim off excess fat. Bring juices to a boil on the stovetop; simmer for 15 minutes. Blend cold waterslowly into flour, stirring until smooth; stir into juices. Cook and stir until thickened; serve with hot cooked vegetables, hot cooked rice, and the pork roast.

  3. Makes 8 servings.

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