Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Pork shoulder roast - (to 3 lbs)

  2. 1 1/2 teaspoons 7 1/2ml Five-spice powder

  3. 1 tablespoon 15ml Cooking oil

  4. 3/4 cup 177ml Apple juice

  5. 1/3 cup 78ml Dry white wine

  6. 2 tablespoons 30ml Soy sauce

  7. 3 tablespoons 45ml Cornstarch Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim fat from roast. If necessary, cut roast or remove bone to fit into crockpot. Rub roast with 5-spice powder. In a skillet, brown roast on all sides in hot oil. Place in a 3 1/2-, 4-, 5- or 6-quart crockery cooker. Stir together apple juice, wine and soy sauce. Pour over roast. Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH for 4 1/2 to 5 hours. Remove roast; keep warm. For gravy, strain cooking liquid into a large glass measure. Skim off fat. Measure 2 cups liquid (if necessary, add water), pour into saucepan. Combine cornstarch and 3 tablespoons water; add to the saucepan. Cook and stir until thick and bubbly. Cook and stir 2 more minutes. Serve roast and gravy with rice. This recipe yields ?? servings.


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