January 10, 2016 at 8:45 pm #6456Peggy FilipponeKeymaster
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.
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