Recipe

Seeded Pork Roast Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 7 months ago A savory blend of aniseed, fennel, caraway, dillseed, and celery seed creates a crustlike coating for pork roast; apple juice adds a touch of sweetness as the meat simmers in your slow cooker. Ready to eat from a long day at work. Prep:30m Cook:270m Servings:8	Watson2167
	pork anise fennel caraway dill celery apple

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Ingredients

1 2-1/2- to 3-pound boneless pork shoulder roast

1 tablespoon reduced-sodium soy sauce

2 teaspoons anise seeds, crushed

2 teaspoons fennel seeds, crushed

2 teaspoons caraway seeds, crushed

2 teaspoons dill seeds, crushed

2 teaspoons celery seeds, crushed

2/3 cup apple juice or apple cider

1/2 cup reduced-sodium beef broth

1 tablespoon cornstarch

Directions

Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- to 5-quart slow cooker. Brush soy sauce over meat. On a large piece of foil combine anise seeds, fennel seeds, caraway seeds, dill seeds, and celery seeds. Roll roast in seeds to coat evenly.

Place meat in slow cooker. Pour 1/3 cup of the apple juice and the broth around meat.

Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours.

Transfer meat to a cutting board, reserving cooking liquid. Slice meat and transfer to a serving platter. Cover meat to keep warm.

For gravy, strain cooking liquid and skim off fat. Transfer cooking liquid to a small saucepan.

In a small bowl, combine the remaining 1/3 cup apple juice and the cornstarch; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly.

Cook and stir for 2 minutes more.

Serve gravy over meat and top with a sliced of apple

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