Rosemary and Mustard Pork Shoulder
Notes
1/4 cup spicy brown mustard
1/2 cup whole grain Dijon mustard
Juice and zest from 1 large lemon
1 Tbsp. Fresh rosemary, chopped
1 Tbsp. Fresh sage, chopped
1 tsp. dried thyme
3 cloves garlic, minced
1/4 cup olive oil
2 tsp. black pepper
2 tsp. salt
1, 4lb. Pork shoulder, bone-in
Mix the mustards, lemon zest and juice, herbs, garlic, oil, salt and pepper together in a small bowl.
Evenly slathered the mustard mixture all over your pork roast and place in the crock pot.
Cook for 1 hour on high and then reduce to low for at least 6 hours or until roast is tender and falling apart.
Remove the large pieces of fat and bone. Serve hot.
Mustard and Pork drippings can be reduced in a small pan to use as a sauce for the pork if desired.
