| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Pork shoulder roast |
| 1 1/2 |
ts |
Five spice powder |
| 1 |
tb |
Oil |
| 3/4 |
c |
Apple juice |
| 1/3 |
c |
Dry white wine |
| 2 |
tb |
Soy sauce |
| 3 |
tb |
Cornstarch |
| 2 |
tb |
Water; cold |
|
|
Hot cooked rice |
INSTRUCTIONS
From: [email protected] (Sam Waring) COLLECTION
Date: Mon, 23 Jan 1995 02:50:15 +0000
Trim fat from roast. If necessary, cut roast or remove bone to fit roast
into crockery cooker. Rub roast with five-spice powder. In a skillet brown
roast on all sides in hot oil. Place roast in 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-heat setting
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 a saucepan.
Combine cornstarch and water, add to saucepan. Cook and stir until thick
and bubbly. Cook and stir 2 minutes more. Serve roast and gravy with rice.
Better Homes & Gardens' New Crockery Cooker Cookbook.
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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