Asian style seasonings make this pork shoulder extra flavorful, and the slow cooker makes it extra easy. Serve this tasty pork roast with hot cooked rice and tender crisp Chinese style mixed veggies.
Ingredients:
- 1 pork shoulder roast, about 4 pounds
- 1 teaspoon salt
- 2 teaspoons curry powder
- 2 tablespoons vegetable oil
- 1 can (10 3/4 ounce) condensed cream of mushroom soup or cream of celery soup
- 1/4 cup cold water
- 2 tablespoons all-purpose flour
- 16 ounces frozen Chinese mixed vegetables, cooked until crisp-tender
- 2 cups hot cooked rice
Preparation:
Trim excess fat from roast; cut to fit into crockery cooker, if necessary. Combine salt and 1/2 teaspoon of the curry powder; rub into roast. Brown roast
on all sides in hot oil. Place roast on a rack or on a piece of crumpled foil in crockpot. Combine mushroom soup and remaining 1 1/2 teaspoons curry powder; pour over the pork roast.
Cover and cook on LOW setting for 8 to 10 hours. Remove roast to a serving platter and keep warm. Pour juices into a saucepan; skim off excess fat. Bring juices to a boil on the stovetop; simmer for 15 minutes. Blend cold water
slowly into flour, stirring until smooth; stir into juices. Cook and stir until thickened; serve
with hot cooked vegetables, hot cooked rice, and the pork roast.
Makes 8 servings.
Makes 8 servings.
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