1 pork shoulder blade roast (4 to 4 1/2 lb.)
1-1/2 tsp. five-spice powder
2 tbsp. vegetable oil
1/4 c. sliced green onions
2 tbsp. sesame seeds
2 cloves garlic, minced
3/4 c. water
1/2 c. dry vermouth or white wine
3 tbsp. soy sauce
2 tsp. chicken bouillon granules
1/3 c. cold water
3 tbsp. cornstarch

Rub roast with 5 spice powder in a 4 quart Dutch oven or large heavy skillet over medium high heat brown meat on all sides in oil. Transfer meat to a slow cooker.

In remaining oil in Dutch oven, saute' green onions, sesame seeds and garlic for 1 minute remove from heat. Add 3/4 cup water, vermouth, soy sauce and bouillon granules. Stir to loosen browned bits from bottom. Pour mixture over roast in slow cooker.

Cover and cook on high for 4 1/2 to 5 hours or on low for 9 to 10 hours or until meat is very tender.

Transfer roast to a platter; cover and keep warm. Skim fat from broth. Pour broth into a medium sauce pan (you will have about 2-3/4 cups). Over medium heat, bring to a boil.

Meanwhile, in a small bowl, stir 1/3 cup cold water and cornstarch until smooth. Stir into broth. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened.

To serve, carve meat and spoon some sauce over. Serve remaining sauce separately.

Serve with Oriental noodles and Chinese pea pods.

Makes 6 servings.