Saturday, July 17, 2010

Sesame Pork Roast

I have been looking relentlessly, for really good allergy free slower cooker recipes.   It has been a challenge.  I have made some truly disastrous, and awful tasting dinners.  All for the sake of something new and something quick and easy.  On those nights we have had the back up dinner plan--- pb and j sandwiches.  I'm beginning to think that I will induce a peanut allergy at the rate that we are having failed dinners.   All  of that aside, I tried my hand at this recipe.  Now I have to write a disclaimer here.  If you are looking for a really good tasting asian dish, this will not satisfy your discriminating palate.  However, if you are looking for a tasty quick meal, then this one isn't bad.

I made a few alterations to make this recipe to make it suitable for our needs.

  • I made sure to use GF Soy Sauce.
  • I used rice vinegar instead of the cider or white vinegar.
  • I used arrowroot starch instead of cornstarch. 
  • NOTE:  When my pork was finished cooking, it didn't fall apart.  My meat was tender, but I ended up cubing mine. 
My kids enjoyed this dish, served over rice.  I tasted it and thought, "Well, this isn't all that bad.  It doesn't satisfy my cravings for chinese food, but it wasn't half bad."  Then I found myself having seconds, along with my kids.  

So where as I wouldn't give it the 4 1/2 stars that it received on .
  I would give it about a 3 1/2 to 4.  I'm keeping the recipe, because of it's convenience and the fact that all my kids will eat it.  A rarity in my house!

This recipe comes from Sue Brown of San Miguel, California.
1 (4 pound) boneless pork shoulder roast
, trimmed
2 cups water
1/2 cup soy sauce
1/4 cup sesame seeds, toasted
1/4 cup molasses
1/4 cup cider or white vinegar
4 green onions, sliced
2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
1/4 cup cold water
1.Cut roast in half; place in large resealable plastic bag or glass dish. In a bowl, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Cover the pork and remaining marinade; refrigerate overnight. Drain pork, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook 8-9 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.

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