Pork Shoulder With Mild Apple Mustard Sauce
- Ready In:
- 7hrs 10mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 large yellow onions, thickly sliced
- 3 lbs pork shoulder, approximate weight, preferably in elastic net
- 12 ounces apple jelly
- 4 ounces low sodium chicken broth
- 2 tablespoons Grey Poupon Dijon Mustard
- 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Place sliced onions in the bottom of the crock pot.
- Place pork shoulder in the pot.
- Combine apple jelly, chicken stock and mustard and pour over roast.
- Salt and pepper the top of the roast, be generous.
- Cook on low 7 hours, rotating the roast occasionally if possible.
- Remove roast to a platter and cover, chill the sauce to remove fat from the top. Reduce if necessary but it is usually thick enough to serve on the side as a sauce.
- A cornstarch slurry can also thicken the sauce.
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RECIPE SUBMITTED BY
Professional Pastry Chef, Attended Culinary School
Have satisfied my artistic side with very large cakes...I mean for 400 to 500. Superstructure is everything!
Enjoy all kinds of cuisine, I use fresh herbs from my garden and couldn't cook without them. I dry what I can during the season to use all winter. I purchase most vegetables although I do grow garlic, several tomato varieties, beans, snow peas and of course a wide variety of herbs.
I enjoy educated experimentation...cuts down on the disasters!
I use a thermometer religiously! I freeze leftovers to enjoy again whenever I don't cook. I do not exactly make meals for a month but I freeze many dishes made in quantity. I always have home made stock on hand (I have the canned variety too).
My son has a lobster boat so I frequently have fresh fish and lobster.