Sesame Pork Roast Recipe

Krazy Kitchen Forum Recipes Pork Recipes Sesame Pork Roast Recipe

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    Peggy Filippone

    Sesame Pork Roast
    Recipe Source: “Come One, Come All: Easy Entertaining With Seasonal Menus” by Lee Svitak Dean (Minnesota Historical Society Press)

    2 Tablespoons sesame seeds
    3 or 4 green onions, sliced (about 1/4 cup)
    1/2 cup ketchup
    1/4 cup soy sauce
    2 Tablespoons ground ginger
    2 Tablespoons molasses (any type)
    2 teaspoons salt
    1/2 teaspoon curry powder
    1/2 teaspoon black pepper
    1 cup water
    2 Tablespoons red wine vinegar
    4-pound pork shoulder roast
    3 Tablespoons flour for gravy, if desired

    Toast sesame seeds in a dry frying pan over medium heat until fragrant and slightly browned, stirring occasionally.

    Place seeds in a bowl with the green onions, ketchup, soy sauce, ginger, molasses, salt, curry powder, black pepper, 1 cup water and wine vinegar; stir to mix thoroughly. Place meat in a large bowl and pour the marinade over the meat.

    If you are not using a slow cooker, marinate the roast, covered and in the refrigerator, for 2 to 3 hours or overnight.

    To prepare in a slow cooker: Place meat and marinade in the slow cooker, cover, and cook on low for 8 to 9 hours or on high for about 3 hours. When done, the meat should be falling apart tender, easy to pull apart with a fork.

    To prepare in the oven: Place the meat and marinade in a covered casserole dish, and let it cook at 300 degrees for about 3 hours, or until the meat is very tender.
    To serve: Place meat over noodles, rice or mashed potatoes, along with pan juices or with gravy made from the juices. Or pull the meat apart and serve on buns for a variation on pulled pork sandwiches.

    To make gravy: Pour pan juices into a 2-cup measure. Skim off fat, returning 2 tablespoons of the fat to a pan. If the pan juices do not equal 2 cups, add enough water to reach the 2-cup measure.

    Whisk 3 tablespoons flour into the fat in the pan and cook over medium heat on the stovetop until bubbly. Slowly stir in pan juices and cook until gravy thickens, stirring constantly.

    Yield: 6 servings
    Come One, Come All

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