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

Directions

  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.

Reviews

(2)
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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