Today is my first blog since returning from Phoenix where I went to help my daughter and her hubby set up their new home after being transferred there from Dallas. Wish I had seen this recipe before going because it would have been the perfect meal to have cooking while we were unloading box after box, allowing us to have the smell of this delicious pork roast permeate the air while we worked. It seems that every time I pick up a recipe book or magazine, there is always one for shredded pork something, and this one caught my eye because of the ingredients and ease….
1/2 cup packed light brown sugar
2 1/2 tsp salt
1 1/2 teas garlic powder (or fresh garlic to equal that amount)
1 teas onion powder
1/2 tsp ground red pepper
1 (4 to 5 lb) bone in pork shoulder roast (Boston Butt) hum….I never thought about naming mine after a city, but think I will name it whoa, I wonder if you are suppose to name it according to it’s size?) I think I will skip naming it then.
1 cup yellow mustard
1/3 cup honey
1/4 cup apple cider vinegar
1 1/2 tsp Worcestershire sauce
Stir together first 6 ingredients. Rub brown sugar mixture over roast; place roast in a lightly greased 6 qt slow cooker.
Whisk together mustard and next 3 ingredients. Pour mustard mixture over top of roast. Cover and cook on Low 8-10 hours (or high for 4-6 hours) or until meat shreds easily with a fork. Let stand 15 min. Shred pork with a fork and stir until sauce is incorporated
This recipe is from the Jan Southern Living and I had put it aside thinking I would blog this recipe and then it was covered up with more recent issues and I simply just found it again….Makes a delicious meal with hoagie rolls, cole slaw and baked beans….hum….do I see an Easter meal coming up?