Chinese Pork Roast

Ingredients

1 3-4 pound pork shoulder roast
1 teaspoon salt
2 1/2 teaspoon curry powder
2 tablespoons cooking oil
1 10 3/4 ounce can condensed cream of mushroom soup
1 16-ounce can fancy mixed Chinese Vegetables, drained
2 cups cooked rice
1/4 cup cold water
2 tablespoons all-purpose flour
soy sauce

Directions

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.