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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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With molasses and brown sugar, this sweet and tangy pork takes just a few minutes of prep and offers plenty of hands-free time. Itâs even more rewarding with yummy sweet potatoes. âKatie Grady, West Boylston, Massachusetts Ingredients:
1 boneless pork shoulder butt roast (3 pounds) |
1/3 cup spicy brown mustard |
1/3 cup molasses |
1/4 cup packed brown sugar |
1-1/2 teaspoons soy sauce |
1 tablespoon cornstarch |
1/4 cup cold water |
baked sweet potatoes, optional |
Directions:
1. Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the mustard, molasses, brown sugar and soy sauce; pour over roast.
2. Cover and cook on low for 6-8 hours or until meat is tender.
3. Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
4. Shred meat with two forks; return to the slow cooker. Stir in gravy. Cover and cook 15 minutes longer or until heated through. Serve with sweet potatoes if desired. Yield: 10 servings.
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