Bonnie'S Favorite Indonesian Pork Roast

• 1 (4 lb.) Boston butt roast or boneless pork roast
• 1 Tbsp. vegetable oil
• 1 c. water
• 1/2 c. soy sauce
• 1/3 c. firmly packed brown sugar
• 1/4 c. vinegar
• 2 cloves garlic, minced
• 1 chicken-flavored bouillon cube
• 3 carrots, peeled and cut into 2-inch pieces
• 6 small potatoes, peeled around middle
• 6 small onions, peeled

1. Brown roast on all sides in hot oil in a large Dutch oven. Drain off excess oil.
2. Combine next 6 ingredients; add to roast. Cover and simmer 2 1/2 hours.
3. Add carrots.
4. Cover and cook 10 minutes.
5. Add potatoes and onions.
6. Cover and cook 20 minutes or until all vegetables are tender.
7. (Can thicken juices with cornstarch mixed with a little water, if preferred.
8. Serve juices over roast and vegetables.) Serves 6.

butt roast, vegetable oil, water, soy sauce, brown sugar, vinegar, garlic, chicken, carrots, potatoes, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=976225 (may not work)