Nutrition per serving may change if servings are adjusted.
1 2½ to 3-pound boneless pork shoulder roast
1 tablespoon reduced-sodium soy sauce
2 teaspoons anise seeds, crushed
2 teaspoons fennel seeds, crushed
2 teaspoons caraway seeds, crushed
2 teaspoons dill seeds, crushed
2 teaspoons celery seeds, crushed
⅔ cup apple juice or apple cider
½ cup reduced-sodium beef broth
1 tablespoon cornstarch
Trim fat from meat. If necessary, cut meat to fit into a 3- ½- to 5-quart slow cooker. Brush soy sauce over meat. On a large piece of foil combine anise seeds, fennel seeds, caraway seeds, dill seeds, and celery seeds. Roll roast in seeds to coat evenly. Place meat in slow cooker. Pour ⅓ cup of the apple juice and the broth around meat.
Cover and cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4- ½ to 5- ½ hours.
Transfer meat to a cutting board, reserving cooking liquid. Slice meat and transfer to a serving platter. Cover meat to keep warm.
For gravy, strain cooking liquid and skim off fat. Transfer cooking liquid to a small saucepan. In a small bowl, combine the remaining ⅓ cup apple juice and the cornstarch; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Serve gravy over meat.
Tip: For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.