Serves 4
| 3½ | pounds boneless porkshoulder roast |
| Salt and pepper, to taste | |
| 1 | tablespoon canola oil |
| 1 | onion, chopped |
| 3 | stalks celery, chopped |
| 1 | cup dry sherry |
| 1 | tablespoon soy sauce |
| 2 | cups chicken stock |
| 1 | cup long-grain white rice, rinsed |
| 1½ | cups water |
Serves 4
| 3½ | pounds boneless porkshoulder roast |
| Salt and pepper, to taste | |
| 1 | tablespoon canola oil |
| 1 | onion, chopped |
| 3 | stalks celery, chopped |
| 1 | cup dry sherry |
| 1 | tablespoon soy sauce |
| 2 | cups chicken stock |
| 1 | cup long-grain white rice, rinsed |
| 1½ | cups water |
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