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3 lb Pork, shoulder, whole, lean, raw (boneless)
1 T low sodium soy sauce
2 tsp anise seed, crushed
2 tsp fennel seed, crushed
2 tsp caraway seeds, crushed
2 tsp dill seed, crushed
2 tsp celery seeds, crushed
1/2 cup fat free unsalted beef broth
2/3 cup apple juice
1 T Cornstarch

Remove fat from meat
If necessary, cut meat to fit into a 3 1/2 to 5-quart slow cooker
Brush soy sauce over meat.
Take a large piece of foil and combine anise seeds, fennel seeds, caraway seeds, dill seeds and celery seeds
Roll roast in seeds to coat evenly
Place meat in cooker
Pour broth and 1/3 cup of the apple juice around meat.
Cover and cook on low-heat setting 9 to 11 hours or on high-heat setting for 4 1/2 to 5 1/2 hours.
Transfer meat to serving platter, reserving cooking liquid
Cover meat with foil to keep warm

For gravy, strain cooking liquid and skim fat
Transfer liquid to a small saucepan
Combine in a small bowl the remaining 1/3 cup apple juice and cornstarch
Stir into liquid in saucepan
Cook and stir over medium heat until thickened and bubbly
Cook and stir for 2 min
Serve gravy with meat