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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.