Pork Roast - Mustard Pork Roast

By á-47

Ingredients

• 1 boneless pork shoulder butt roast (3-4 lb)
• 3/4 tea. salt
• 1/4 tea. pepper
• 1 Tbsp. canola oil
• 1 can (14 1/2 oz) diced tomatoes, drained
• 1 medium onion, chopped
• 1 can (14 1/2 oz) beef broth
• 1/2 cup dry red wine
• 3/4 cup stone-ground mustard
• 6 cloves garlic,. minced
• 1 Tbsp. honey
• 2 Tbsp. molasses
• 1 tea. dried thyme
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water

Preparation

Step 1

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,m 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 saute.