Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lb            Pork shoulder roast
   1 1/2  ts            Five spice powder
   1      T             Oil
     3/4  c             Apple juice
     1/3  c             Dry white wine
   2      T             Soy sauce
   3      T             Cornstarch
   2      T             Water -- cold
                        Hot cooked rice

Preparation:

Trim fat from roast. If necessary, cut roast or remove bone to fit roast into crockery cooker. Rub roast with five-spice powder. In a skillet, brown roast on all sides in hot oil. Place roast in crockery cooker. Stir together apple juice, wine, and soy sauce. Pour over roast. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 4 1/2 to 5 hours. Remove roast; keep warm. For gravy, strain cooking liquid into a large glass measure. Skim off fat. Measure 2 cups liquid (if necessary, add water); pour into a saucepan. Combine cornstarch and water; add to saucepan. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Serve roast and gravy with rice.