Total Time
8hrs 20mins
Prep 20 mins
Cook 8 hrs

An easy slow cooker recipe from Beverly Mills & Alicia Ross of "Desperation Dinners." They recommend serving with black-eyed peas, turnip greens, and corn bread.

Ingredients Nutrition


  1. Trim visible fat from pork roast; cut in half so it will fit into slow cooker. Place halves side by side in the bottom of a 5 qt or larger slow cooker.
  2. In a 4 cup glass measure, mix together apple juice, mustard, and chicken broth. Pour mixture over roast. Cover and cook on LOW for 8-10 hours or a thermometer inserted into each roast registers at least 160 degrees.
  3. When roast is cooked, remove meat to a platter; using two forks, shred meat.
  4. In small jar with a lid, shake together cornstarch and water. Slowly pour mixtures - a tablespoon at a time - into the sauce remaining in the cooker. Stir until slightly thickened, about one minute.
  5. NOTE: You may not need all the cornstarch mixture.
  6. Ladle sauce over meat and serve.


Most Helpful

My version of this recipe is to only cook on low for 4-4 1/2 hours and then slice the meat and serve with the gravy, but a longer cooking time and shredding the meat sounds ok too.

berry271 August 05, 2010

We really enjoyed this. I made mashed potatoes and used the gravy for those too. My husband thought it was a little too sweet for gravy but he did like it on the meat. Thanks for a really yummy recipe

Tinat51796 November 01, 2009

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