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Slow Cooker Oriental Pork Roast


  • 6 cloves garlic pushed through a garlic press or rubbed on a microphone grater
  • 1 tablespoon minced ginger root
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 3 lb pork loin or butt roast
  • 1 tablespoon olive oil
  • 1/2 cup low sodium soy sauce
  • 1/4 cup dry sherry
  • 2 tablespoons packed brown sugar
  • 3 star anise
  • 1/4 cup chicken broth


  • In a bowl, combine garlic, ginger, pepper, mustard and salt. Rub all over the surface of the pork roast. Refrigerate overnight, up to 24 hours.
  • Heat a tablespoon of olive oil in a skillet. Brown all sides of the roast well. Place meat in crock.
  • Mix together the soy sauce, sherry, brown sugar, chicken broth and anise. Pour into skillet and deglaze the pan. Empty contents of skillet into the crock over the meat.
  • Cover and cook on low for 8 hours.


Slow cookers, like ovens, vary in how hot they cook. Because pork can easily dry out you may want to check your dish after about 5 hours and see how it tastes then gauge from there.