My trick to making a tasty roast that’s pull-apart tender is marinating a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. It’s unbeatable.
Ingreadient
- 1 boneless pork shoulder butt roast (4 pounds)
- 2 cups water
- 1/2 cup soy sauce
- 1/4 cup sesame seeds, toasted
- 1/4 cup molasses
- 1/4 cup cider or white wine vinegar
- 4 green onions, sliced
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 3 tablespoons cornstarch
- 1/4 cup cold water
Direction
- 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. Cook, covered 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 juices 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, about 2 minutes. Serve with meat. If desired, sprinkle with additional sesame seeds.
