Seeded Pork Roast

• 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

1. Brush soy sauce over meat.
2. On a large piece of foil combine anise seeds, fennel seeds, caraway seeds, and celery seeds.
3. Roll roast in seeds to coat evenly.
4. Place meat in slow cooker.
5. Pour 1/3 cup of the apple juice and the broth around meat.
6. 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.
7. Transfer meat to a cutting board, reserving cooking liquid.
8. Slice meat and transfer to a serving platter.
9. Cover meat to keep warm.
10. FOR GRAVY:
11. 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.
12. Cook and stir over medium heat until thickened and bubbly.
13. Cook and stir for 2 minutes more.
14. Serve gravy over meat.

pork shoulder, soy sauce, anise seeds, fennel seeds, caraway seeds, celery seeds, apple juice, beef broth, cornstarch

Taken from www.food.com/recipe/seeded-pork-roast-204235 (may not work)