Given that I think fruit and mustard go so well with pork, I really wanted to try a mixture with apples (I had 4 that I needed to do something with). I waffled a bit on whether to use chipotle peppers (as I had the other half of that can I used for the chipotle chicken soup), but ultimately I thought I’d go with the safer and more subtle route and use the dijon mustard. The flavor of this dish came out far more subtle than I expected, but it had a really lovely finish.
- boneless pork shoulder roast (mine was 3.5 pounds)
- 1/2 cup dijon mustard
- 1/2 cup applesauce
- 4 apples, peeled and cored (I used Golden Delicious)
- Layer your apple slices over the bottom of the crock.
- Add the roast.
- Mix your applesauce and dijon mustard.
- Pour the apple/dijon mixture over the pork.
- Cook on high for 4-6 hours or low from 8-10 (I’m not entirely certain how long mine cooked as I have a lovely temperature probe on my programmable crock pot.
Cook’s Note: My husband thinks we should add a touch of cinnamon in the sauce. We’ll try that next time. If you give it a shot, let me know how it turns out!