Chinese Pork Roast

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[ul][li]1 3-4 pound pork shoulder roast [li]1 teaspoon salt [li]2 1/2 teaspoon curry powder [li]2 tablespoons cooking oil [li]1 10 3/4 ounce can condensed cream of mushroom soup [li]1 16-ounce can fancy mixed Chinese Vegetables, drained [li]2 cups cooked rice [li]1/4 cup cold water [li]2 tablespoons all-purpose flour [li]soy sauce [/li][/ul]Trim excess fat from roast; cut to fit into crockery cooker. Combine salt and 1/2 teaspoon of the curry powder; rub into roast. Brown roast on all sides in hot oil. Place roast on rack in cooker. Combine mushroom soup and remaining 2 teaspoons curry powder; pour over meat. cover; cook on low-heat setting for 8-10 hours. Turn cooker to high-heat setting; bring to boiling, about 10 minutes. Remove roast to platter. Stir Chinese vegetables and rice into sauce. Blend cold water slowly into flour; stir into sauce. Cook and stir till thickened; serve with roast. Pass soy.
Makes 8 servings.
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