6clovesgarlicpushed through a garlic press or rubbed on a microphone grater
1tablespoonminced ginger root
1teaspoonfreshly ground black pepper
1teaspoondry mustard
1/2teaspoonsalt
3lbpork loin or butt roast
1tablespoonolive oil
1/2cuplow sodium soy sauce
1/4cupdry sherry
2tablespoonspacked brown sugar
3star anise
1/4cupchicken broth
Instructions
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.
Notes
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.