1-4 lb. pork shoulder roast
2 TBSP extra virgin olive oil
1 large onion, chopped into medium sized pieces
5 clove peeled garlic
1 1/2 cup chicken stock
1 TBSP chopped fresh rosemary
1 TBSP chopped fresh thyme
1 bay leaf
1 tsp. red chili flake (optional)
3 medium carrots, washed and peeled, rough chopped
2 ribs celery, washed and cut into 1 inch pieces
8 new potatoes, washed and cut in half
3 TBSP Dijon mustard
1 TBSP Worcestershire
1 can chopped tomato
Salt and pepper to taste
In large skillet, heat olive oil. Season pork roast with salt and pepper and sear in a skillet on all sides until golden brown. Place browned pork in crock-pot. Add vegetables, herbs, mustard, Worcestershire and stock.
Cook over low to medium heat for approximately 5 hours. When finished, remove pork and allow to rest for 5 minutes. Slice and serve with vegetables and sauce.
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