Ingredients
1 boneless pork shoulder butt roast (4 pounds)2 cups water1/2 cup soy sauce1/4 cup sesame seeds, toasted1/4 cup molasses1/4 cup cider or white wine vinegar4 green onions, sliced2 teaspoons garlic powder1/4 teaspoon cayenne pepper3 tablespoons cornstarch1/4 cup cold water
Preparation
Cut roast in half and place in a bowl. In a separate bowl or shallow dish, combine the water, soy sauce, sesame seeds, molasses, vinegar, onions, garlic powder and cayenne. Pour half over the roast. Turn to coat. Cover and refrigerate roast overnight. Cover and refrigerate remaining marinade.
Drain roast, discarding marinade. Place roast in a 5-qt. slow cooker; add the reserved marinade. Cover and cook on high for 1 hour. Reduce temperature to low; cook until meat is tender, 8-9 hours longer.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.
