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South Seas Pork Roast
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Yield: 6 servings
1 boneless shoulder pork roast
1 tablespoon dry mustard
1/2 cup soy sauce
1 teaspoon ginger
1/2 cup dry sherry
1 teaspoon thyme
2 garlic cloves, minced
Place pork shoulder roast in a clear plastic bag; set in a deep bowl.
Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme. Pour marinade over meat in bag; close. Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.
Transfer the pork roast and marinade to a crockpot. Cover and cook on HIGH for 3-1/2 to 4 hours.
Per Serving: 47 Calories
5 carbs
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