Teri's Crockpot Pork

1 pork butt half or any pork roast
1 onion, chopped
4 celery stalks, chopped
4 carrots, chopped
1 garlic clove, diced
10 sage leaves
1 5 inch sprig rosemary
1/4 cup chopped parsley
4 thyme sprigs

2 cups white wine
1 1/2 cups water
1 tablespoon organic chicken base
2 teaspoons Dijon mustard
1/4 teaspoon red pepper flakes
2 slices lemon
1/2 teaspoon each lemon pepper,  dried rubbed sage, celery salt, and fresh cracked pepper
1 onion slice, chopped

2 tablespoons cornstartch and 2 tablespoons water, mixed together


In bottom of crockpot place the pork and all chopped vegetables, herbs, wine, water, chicken base, Dijon mustard, lemon slices, and dried herbs.  Give a stir to mix and then place the onion slice on top of the pork.  Cover and cook on high for 4-6 hours or simmer on low for 6-8 hours.  Cook until pork falls apart.  Remove pork onto a platter and cover with foil to keep warm.  With crockpot on high use a hand blender to puree the veggies, herbs, and stock.  Add the cornstarch and cook until the gravy thickens.  Serve the pork with the gravy drizzled over the top.  Extra gravy can be served with the pork.