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4 lb. pork shoulder roast
2 TBSP extra virgin olive oil
1 large onion, chopped into medium sized pieces
5 cloves garlic, peeled
1 1/2 cup chicken stock
1 TBSP fresh rosemary, chopped
1 TBSP fresh thyme, chopped
1 bay leaf
1 tsp. red chili flake (optional)
3 medium carrots, washed, peeled and 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 sauce
1 can chopped tomato
Salt and pepper to taste
In a large skillet, heat olive oil. Season pork roast with salt and pepper and sear in the 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 6-8 hours. When finished, remove pork and allow to rest for 5 minutes. Slice and serve with vegetables and sauce.
