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| Analaine’s Home Cooking: Slow-cooker Mustard Pork Roast |
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| Columns - Analaine's Home Cooking | |||
| Wednesday, 08 February 2012 18:19 | |||
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This recipe is one I adapted from a Southern Cooking cookbook. You may be surprised at the amount of mustard in this, and I suppose you could cut back on it, as I have at times, when I didn’t have that much mustard left in the jar. But really, one cup is not too much, at least for a 5 lb. roast. I’ve even cooked it with navy beans in the bottom of the crock-pot, but that’s another story. The rub is an important part, so don’t neglect that. I like this roast best shredded, with the sauce poured over, and served with rice. You certainly could use pasta or potatoes. It’s great on sandwiches made with big chunks of French bread.
But really, one cup is not too much, at least for a 5 lb. roast. I’ve even cooked it with navy beans in the bottom of the crock-pot, but that’s another story. The rub is an important part, so don’t neglect that. I like this roast best shredded, with the sauce poured over, and served with rice. You certainly could use pasta or potatoes. It’s great on sandwiches made with big chunks of French bread. Slow-cooker Mustard Pork Roast
Mix together for a rub:
1/3 cup packed brown sugar
2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. paprika
1/2 tsp. ground red pepper
Rub this all over a 4 to 5 lb. bone-in pork shoulder roast. Place in a lightly greased 6-quart slow cooker.
Then whisk together:
l cup prepared yellow mustard
1/3 cup honey (dark is better)
1/4 cup apple cider vinegar
1 1/2 tsp. Worcestershire sauce
Pour mustard mixture over top of roast. Cover and cook on LOW for 8 to 10 hours, or on HIGH 4 to 6 hours, or until meat shreds easily with a fork. Let stand 15 minutes, then shred. Stir in the sauce. Can be served hot or cold. PD
PHOTO: Analaine's granddaughter Kate Haderlie submitted this photo taken by her sister Kristen Mitchell. Be sure to leave a comment below with your tips for making this dish!
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This recipe is one I adapted from a Southern Cooking cookbook. You may be surprised at the amount of mustard in this, and I suppose you could cut back on it, as I have at times, when I didn’t have that much mustard left in the jar.0 Comments
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