Slow Cooker Pork with Mustard Gravy

1 small pork roast – any type, rubbed with EVO and sprinkled with salt & pepper

1 tablespoon EVO

1 small sweet onion chopped

2-3 ribs celery chopped

2 carrots diced

2 tablespoons Deli Horseradish Mustard

2 tablespoons Dijon Mustard

1 cup Vermouth

2 cups water

2 teaspoons lemon juice

½ teaspoon Garlic Powder

½ teaspoon black pepper

Dash red pepper flakes

½ teaspoon Paprika

½ teaspoon French herbs mixture of choice

Brown the pork on one side in the olive oil, turn the pork and add the onion, celery and carrots until they are soft.  Add the mustard and the vermouth and cook until vermouth has evaporated down to ¼ cup or so.  Add the water and spices and then slow cook on low for 5-6 hours or until fork tender.  Use a hand blender to make the veggies a gravy.  If you want the gravy thickened mix 1-2 tablespoons of cornstarch into some milk or water and add to the gravy, simmer just until thickened.  Break up the pork and serve it with the gravy over the top.