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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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