1-4 lb. pork shoulder roast

2 TBSP extra virgin olive oil

1 large onion, chopped into medium sized pieces

5 clove peeled garlic

1 1/2 cup chicken stock

1 TBSP chopped fresh rosemary

1 TBSP chopped fresh thyme

1 bay leaf

1 tsp. red chili flake (optional)

3 medium carrots, washed and peeled, 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

1 can chopped tomato

Salt and pepper to taste


In large skillet, heat olive oil. Season pork roast with salt and pepper and sear in a 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 approximately 5 hours. When finished, remove pork and allow to rest for 5 minutes. Slice and serve with vegetables and sauce.