"My trick to making a tasty roast that’s pull-apart tender is marinating a boneless cut of pork in a tangy sauce overnight before cooking it slowly the next day. It’s unbeatable. —Sue Brown, San Miguel, California..."
INGREDIENTS
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1 boneless pork shoulder butt roast (4 pounds)
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2 cups water
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1/2 cup soy sauce
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1/4 cup sesame seeds, toasted
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1/4 cup molasses
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1/4 cup cider or white wine vinegar
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4 green onions, sliced
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2 teaspoons garlic powder
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1/4 teaspoon cayenne pepper
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3 tablespoons cornstarch
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1/4 cup cold water