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ShareSeeded Pork Roast
Nutrition Facts Per Serving:
- Servings Per Recipe: 8
- Calories: 220
- Protein(gm): 29
- Carbohydrate(gm): 5
- Fat, total(gm): 9
- Cholesterol(mg): 92
- Saturated fat(gm): 3
- Monosaturated fat(gm): 4
- Polyunsaturated fat(gm): 1
- Sugar, total(gm): 2
- Sodium(mg): 269
- Lean Meat(d.e): 4
Diabetic Exchanges
- 1 2 1/2 - 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
1. 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.
2. 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.
3. Transfer meat to a cutting board, reserving cooking liquid. Slice meat and transfer to a serving platter. Cover meat to keep warm.
4. 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. Makes 8 servings.
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