Slow Cooker Shoulder Roast

~ Alberta Pork Staff Feature Recipe by Sarah Masters ~

Warm up your week with a comforting Easy Pork Shoulder Roast in the Slow Cooker — packed with hearty vegetables and rich, savoury flavour.

Ingredients

• 2-3 lb pork shoulder
• 4 russet potatoes, large
• 3 carrots
• 1 onion
• 3 ribs of celery
• 12 white mushrooms
• 6 cloves of garlic or 1-2 tbsp chopped
• 1 ½ cups of stock
• ¼ cup yellow mustard
• salt and pepper, to taste
• 2 Tbsp olive oil
• 2 Tbsp cornstarch

Preparation

1. Preheat crock pot on “Sear” option or set to High.
2. Cut potatoes, carrots, celery, mushrooms and onion into large 1-inch pieces set aside in a bowl. Pat pork shoulder roast dry with paper towel and rub top side of pork with mustard. Sprinkle liberally with herb mx, sprinkle salt and pepper on top.
3. Pour olive oil into slow cooker and then place mustard side down letting it sear for 4-5 minutes. While searing rub remaining mustard on top side and sprinkle remaining herb mixture on pork. Add salt and pepper. Flip pork shoulder over carefully and sear other side for 4-5 minutes.
4. Add chopped vegetables and garlic to slow cooker and arrange so they are around the meat. Add stock to slow cooker. Cover with lid and cook on High for 4 hours or Low for 5-6 hours. Pork is done when reaches internal temperature of 145 – 150 F.
5. Remove some of the liquid using a ladle into a saucepan and bring to a boil, add a cornstarch slurry of 1 Tbsp cornstarch and 2 Tbsp cold water together and pour into boiling liquid while stirring to make sauce.
6. Remove shoulder roast from slow cooker and cut into slices. Serve with vegetables and sauce.