I stole this recipe for Sesame Pork Roast from a cook book called Taste of Home: Everyday Slow Cooker who stole it from Sue Brown from San Miguel, CA. This delicious slow cooker recipe is very easy to make. First a marinade is made with water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne pepper. Half of the marinade is poured over a pork roast and refrigerated overnight. Then the other half of the marinade is reserved for cooking. The next day the pork cooks in a slow cooker with the reserved marinade. After cooking the juices are cooked in a saucepan until thickened. Then the shredded pork is served with the sauce. Because the pork cooks in a slow cooker, you don’t have to worry about it burning.

The ingredients for this recipe are: 1 boneless pork shoulder butt roast (4 lbs), 2 cups water, ½ cup soy sauce, ¼ cup sesame seeds, ¼ cup molasses, ¼ cup cider or white wine vinegar, 4 green onions, 2 tsp garlic powder, ¼ tsp cayenne pepper, 3 tbsp cornstarch and ¼ cup cold water

In a small bowl, combine water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne pepper.

Cut roast in half and place in a bowl. Pour half over the roast. Turn to coat. Cover and refrigerate overnight.

Refrigerate remaining marinade. Then drain roast, discarding marinade. Place the roast in a 5 qt. slow cooker; add the reserved marinade.

Cook covered on HIGH for 1 hour.

Reduce to LOW and cook until meat is tender, 8 to 9 hours longer.

Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer juices to small saucepan. Bring to a boil.

Combine cornstarch and cold water until smooth. Gradually stir into saucepan. Return to a boil, cook and stir until thickened, about 2 minutes.

Shred the pork and place in serving dish.

Pour the sauce over the pork.

Serve the pork with additional sesame seeds and green onions.

If you liked this recipe for Sesame Pork Roast then you can also try Crockpot Italian Pork Roast, Teriyaki Pork Tenderloin or Slow Cooker Pork Tenderloin with Honey Balsamic Glaze.

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Sesame Pork Roast

First a marinade is made with water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne pepper. Half of the marinade is poured over a pork roast and refrigerated overnight. Then the other half of the marinade is reserved for cooking. The next day the pork cooks in a slow cooker with the reserved marinade. After cooking the juices are cooked in a saucepan until thickened. Then the shredded pork is served with the sauce.

Course Entree

Prep Time 10 minutes

Cook Time 9 hours

Marinating Time 8 hours

Servings 8 people

Ingredients

• 1 boneless pork shoulder butt roast 4 lbs
• 2 cups water
• ½ cup soy sauce
• ¼ cup sesame seeds toasted
• ¼ cup molasses
• ¼ cup cider or white wine vinegar
• 4 green onions sliced
• 2 tsp garlic powder
• ¼ tsp cayenne pepper
• 3 tbsp cornstarch
• ¼ cup cold water

Instructions

1. Cut roast in half and place in a bowl.
2. In a separate bowl, combine water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne pepper. Pour half over the roast. Turn to coat. Cover and refrigerate overnight.
3. Refrigerate remaining marinade.
4. Drain roast, discarding marinade. Place the roast in a 5 qt. slow cooker; add the reserved marinade. Cook covered on HIGH for 1 hour.
5. Reduce to LOW and cook until meat is tender, 8 to 9 hours longer.
6. Remove meat to serving platter; keep warm. Skim fat from cooking juices; transfer juices to small saucepan. Bring to a boil.
7. Combine cornstarch and cold water until smooth. Gradually stir into saucepan. Return to a boil, cook and stir until thickened, about 2 minutes. Serve with meat.
8. Sprinkle with additional sesame seeds and green onions.