Savory Mustard Pork Roast

 

 

 

I wanted to try something different with a pork roast. I always buy one when they are on sale to have in my freezer. I usually make pulled pork. This month in Simple and Delicious, this pork recipe was a contest winner so I had to try it. It was delicious. A very nice change from the usual.



Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)

3/4 tsp salt

1/4 tsp pepper

1 tbsp canola oil

1 can (14-1/2 ounces) diced tomatoes, drained

1 medium onion, chopped

1 can (14-1/2 ounces) beef broth

1/2 cup dry red wine

3/4 cup stone-ground mustard

6 garlic cloves, minced

2 tbsp honey

2 tbsp molasses

1 tsp dried thyme

2 tbsp cornstarch

2 tbsp cold water

Directions

Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.


Recipe courtesy: Simple and Delicious