Sesame Pork Roast
Thursday, December 10th, 2009My mom’s work served this one day and she came back from lunch and told me “You HAVE to make this” I finally got around to it. I loved it, Adam didn’t like the roast with gravy but liked the mashed potatoes with gravy?? Not really sure on that one.
I will make this again, when he will be gone for the night. I served with my green beans.
Sesame Pork Roast (From: Twin Cities Live)

- 2 tablespoons sesame seeds
- 3 or 4 green onions, sliced (about ¼ cup)
- ½ cup ketchup
- ¼ cup soy sauce
- 2 tablespoons ground ginger
- 2 tablespoons molasses (any type)
- 2 teaspoons salt
- ½ teaspoon curry powder
- ½ teaspoon black pepper
- 1 cup water
- 2 tablespoons wine vinegar
- 4 pounds pork shoulder roast
- 3 tablespoons flour for gravy, if desired
Toast sesame seeds in a dry frying pan over low heat until golden and fragrant. Place seeds in a bowl with the green onions, ketchup, soy sauce, ginger, molasses, salt, curry powder, pepper, water and wine vinegar. Stir to mix thoroughly. Place meat in a large bowl and pour the marinade over the meat. Marinate, covered, 2 to 3 hours or overnight in the refrigerator.
Place meat and marinade in the slow cooker, cover, and cook on low for 9 hours or on high for about 3 hours.
Pour pan juices into a 2-cup measure. Skim off fat, returning 2 tablespoons of the fat to the pan. If defatted pan juices do not equal 2 cups, add enough water or chicken broth to do so. Whisk 3 tablespoons flour into fat in the pan, and cook over medium heat on the stovetop until bubbly, scraping the bottom of the pan to release all the flavor from juices cooked to the pan. Slowly stir in pan juices and cook until gravy thickens, stirring constantly. Put gravy through strainer, if desired, and serve with roast.






