Sounds great, Jasdip! My hubby loves anything oriental and anything with molasses, so this will be a hit, I'm sure. Thanks for posting; I'm looking forward to trying it :)

Sounds good.

I make something similar but add quartered green peppers and pineapple chunks and serve it over rice.

I like the idea of sesame in yours.

I think I'd like the sesame AND the pineapple, thanks.

I do use the crockpot sometimes, but mostly for beans. Last night it was soup. I need to plan ahead better and I could make more things, like this recipe.

Annie

Jasdip - those flavors sound great. What kind of pork roast do you use and how big? Tell us what you serve this with and what you do with the leftovers! Thanks -

seagrass

The last time I made slow cooker pork, I dumped in a bottle of root beer, that's all. It was very good! Kind of embarrassing, though. I'd like to give yours a try.

I use a 4lb pork roast. I forgot to mention the pork in the recipe!
Jeesh.

There are just the 2 of us, but we're hearty eaters!
For the first meal I serve it with either rice or mashed potatoes. The sauce is so good on both.

Lately with the leftover meat, I shred it in barbecue sauce for pulled pork, cause it's so falling apart tender. We love that as well, with coleslaw.

jasdip - is is a shoulder roast? Or can a center cut loin roast work?

jasdip, not to worry. Most on this forum can figure out the cut and the size based on your recipe.

Thanks.

Teresa, I buy most of my pork in a large hunk at the store, on sale in those crayovac bags.
I cut pork chops off the "good end" a nice roast in the middle and the smaller, uneven end, I use as a roast for the slow cooker, or cut it into chunks for stir-fry, etc.

I generally just use the not so pretty end of it. :-)

I just looked at the complete recipe and it calls for a boneless shoulder roast. Don't know if that's what I use or not, but whatever I use, it works!

Thank you jasdip. I figured the cut you used was a shoulder. I think the marinade would work on the cut I have in my freezer, but I won't do well in a slow cooker.

Chase - there are people who lurk and don't have much experience. I asked so jasdip could clarify to those that don't understand that different cuts respond to different cooking methods.

Chase you wrote:

"jasdip, not to worry. Most on this forum can figure out the cut and the size based on your recipe."

Yes Chase I agree with you in part - but there are always newcomers and inexperienced people who visit also. And there may be people who don't know how to cook at all. It is a public forum and open to anyone who cares to join. A comment like that might intimidate an inexperienced newcomer.

Teresa