I have been a member of the Cooking Light message board for more than 9 years. Over the years I have also been reading their magazine. I have read about this recipe, on the board, and knew I had to try it. This asian version is quite different from my pork roast. We enjoyed the flavors, for a change. I served this roast with mashed potatoes, glazed carrots & a salad.
With the leftovers I shredded the roast and I made sandwiches. They were so good. You can even freeze the shredded meat and enjoy a sandwich later.
Recipe on Cooking Light