*Disclaimer: I'm a day late with this post because the meal we tried on Thursday night didn't turn out so well. Didn't want to disappoint so we made this super yummy one last night. ENJOY!
1 boneless pork shoulder butt roast (3-4lbs)
3/4 tsp salt
1/4 tsp pepper
1 Tbsp canola oil (I used veggie)
1 can (14.5oz) diced tomatoes drained (I used sweet onion diced tomatoes and I didn't drain)
1 medium onion, chopped
1 can (14.5oz) beef broth
1/2 cup dry red wine (I used Bare Foot Merlot)
3/4 cup stone-ground mustard (I used regular mustard)
6 garlic cloves, minced
2 Tbsp honey
2 Tbsp molasses
1 tsp dried thyme
2 Tbsp cornstarch
2 Tbsp cold water
Sprinkle roast with salt & 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 6-7 hours or until meat is tender.
Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, 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;l cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.
My Take: My family loved it. The kids actually tried it and liked the meat with the sauce and without. I also served mashed potato bake (recipe to come later). My husband and I both agreed that it was a quick and easy meal. However, I think that I would add in some more spices and herbs to give it a little more flavor. I didn't have any stone ground mustard so I used regular mustard which gave it a tangy flavor. I think the stone ground would have given it more of a savory taste. :)