Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)3/4 teaspoon salt1/4 teaspoon pepper1 tablespoon canola oil1 can (14-1/2 ounces) diced tomatoes, drained1 medium onion, chopped1 can (14-1/2 ounces) beef broth1/2 cup dry red wine3/4 cup stone-ground mustard6 garlic cloves, minced2 tablespoons honey2 tablespoons molasses1 teaspoon dried thyme2 tablespoons cornstarch2 tablespoons cold water
Preparation
Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender.
Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.
