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5-Seeded Pork Roast
Source: dLife

Slow-cooked pork roast with a crust of five different seeds.

Prep Time: 25 minutes
Cook Time: 9 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 323.0
Total Carbs 3.8 g
Dietary Fiber 0.5 g
Sugars 1.8 g
Total Fat 23.5 g
Saturated Fat 8.0 g
Unsaturated Fat 2.5 g
Potassium 428.2 mg
Protein 22.7 g
Sodium 127.2 mg
Dietary Exchanges
3 Fat , 1/2 Fruits , 3 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 1/2 lb  Pork, shoulder, whole, raw
1 tbsp  low sodium soy sauce
1 tsp  anise seed
2 tsp  fennel seed
2 tsp  caraway seeds
2 tsp  dill seed
2 tsp  celery seeds
0 1/2 cup  low sodium beef broth, canned
0.6667 cup  apple juice
1 tbsp  Cornstarch
  1. Trim excess fat from meat. If necessary, cut meat to fit into 3-1/2 to 5 quart slow cooker. Brush soy sauce over meat.
  2. On large piece of foil, sprinkle and 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 broth and 1/3 cup of the apple juice around meat.
  3. Cover and cook on low heat setting 9 to 11 hours or on high heat setting for 4-1/2 to 5-1/2 hours.
  4. Transfer meat to serving platter; cover meat with foil to keep warm. Reserve cooking liquid.
  5. For gravy, strain cooking liquid and skim fat. Transfer liquid to small saucepan.
  6. In small bowl, whisk remaining 1/3 cup apple juice and cornstarch. Add to saucepan.
  7. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
  8. Serve meat with gravy.

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