Slow Cooker Oriental Pork Roast
Ingredients
- 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
- ½ teaspoon salt
- 3 lb pork loin or butt roast
- 1 tablespoon olive oil
- ½ cup low sodium soy sauce
- ¼ cup dry sherry
- 2 tablespoons packed brown sugar
- 3 star anise
- ¼ cup chicken 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.
