1 Boneless Pork Roast of choice
Mix together: 1/3 cup total of Dijon Mustard & Trader Joe's Spicy mustard, 1 tablespoon Herbs de Provence, 1/4 teaspoon lemon pepper, 1/8 teaspoon crushed red pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion pepper and 1 teaspoon Penzeys Sunny Paris seasoning- this is optional.
Dice: 2 carrots, 2 celery ribs, 1 large onion and 1/4 -1/2 red pepper
1/4 cup dry sherry
2 cups Chicken broth, may need more
salt & Pepper
1 package mushrooms, the variety pack
Spread mustard mixture over the pork roast and place roast in center of the slow cooker. Spread onions, pepper, celery, and mushroom around the roast. Add the sherry and chicken broth until pork is about 1/2 to 3/4 covered. Cook on low for 6-8 hours, or until meat starts to pull apart easily with a fork; turning roast after about 3 hours. Remove roast to platter and cover to keep warm. Turn slow cooker to high and using hand blender puree the gravy. Mix 2-3 tablespoons cornstarch with 2 tablespoons water and add to the pureed gravy. When gravy thickens drizzle some over the pork roast and then serve the rest with the pork.
Mix together: 1/3 cup total of Dijon Mustard & Trader Joe's Spicy mustard, 1 tablespoon Herbs de Provence, 1/4 teaspoon lemon pepper, 1/8 teaspoon crushed red pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion pepper and 1 teaspoon Penzeys Sunny Paris seasoning- this is optional.
Dice: 2 carrots, 2 celery ribs, 1 large onion and 1/4 -1/2 red pepper
1/4 cup dry sherry
2 cups Chicken broth, may need more
salt & Pepper
1 package mushrooms, the variety pack
Spread mustard mixture over the pork roast and place roast in center of the slow cooker. Spread onions, pepper, celery, and mushroom around the roast. Add the sherry and chicken broth until pork is about 1/2 to 3/4 covered. Cook on low for 6-8 hours, or until meat starts to pull apart easily with a fork; turning roast after about 3 hours. Remove roast to platter and cover to keep warm. Turn slow cooker to high and using hand blender puree the gravy. Mix 2-3 tablespoons cornstarch with 2 tablespoons water and add to the pureed gravy. When gravy thickens drizzle some over the pork roast and then serve the rest with the pork.
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