Seeded Pork Roast - cooking recipe

Ingredients

1 (2 1/2-3 lb) boneless pork shoulder
1 tablespoon reduced sodium soy sauce
2 teaspoons anise seeds, crushed
2 teaspoons fennel seeds, crushed
2 teaspoons caraway seeds, crushed
2 teaspoons celery seeds, crushed
2/3 cup apple juice or 2/3 cup apple cider
1/2 cup reduced-sodium beef broth
1 tablespoon cornstarch

Preparation

Brush soy sauce over meat.
On a large piece of foil combine anise seeds, fennel seeds, caraway 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.