Slow Cooker 4-Ingredient Honey Mustard Pork Roast is a simple and tasty meal that is ideal in times of family dinner and get-together. This is a very easy meal that is made with a pork roast that is tender and a sweet and tangy honey mustard sauce which slowly cooks to glossy richness. The slow cooker takes all the effort and only requires four ingredients and very little preparation time to prepare a delicious and savory pork dish, which is ideal when served with rice, potatoes, or fresh bread.
My sister pleads with me to prepare this during family get-together. It is savory, sweet and only requires 4 ingredients.
Slow Cooker 4-Ing Honey Mustard Pork Roast
Servings: 6
Ingredients
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Boneless pork shoulder or pork loin roast
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Quantity: 3-4 lb
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Notes: stripped of the fat.
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Honey
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Quantity: 1/2 cup
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Notes: Adds sweetness and helps create a glossy sauce.
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Dijon mustard
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Quantity: 1/2 cup
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Notes: (or yellow mustard to make it milder)
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Kosher salt
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Quantity: 1 1/2 to 2 teaspoons
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Notes: Adjust to taste for the salty-sweet balance.
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Honey Mustard Pork Roast: Directions
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Pat the pork roast dry using paper towels, and put it in the insert of a 5- to 7-quart slow cooker.
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Whisk the honey, Dijon mustard and kosher salt in a small bowl until smooth and well blended. Add salt and taste, when necessary; the mixture must be salty-sweet, and not too salty.
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Spread the mixture of honey mustard all around the pork roast and roll the roast one or two times with the help of tongs to cover it in all directions. Place the fat side of the roast position side up in case it has a fat cap because it bastes the meat during the cooking process.
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Put the lid over the slow cooker and cook on LOW: 7 to 9 hours or on HIGH: 3 1/2 to 4 1/2 hours until the pork becomes very tender and shreds easily with a fork. The sauce will turn dark and runny golden in color and the edges around the roast should have caramelized.
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After cooking, it is important to put the pork roast on a cutting board. Allow it to rest of around 10 minutes and cut or shred the meat, according to your preference of serving the meat.
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As the pork is cooking, remove any extra fat on the top of the sauce in the slow cooker.
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To give it a more cast-like consistency, and stickiness, take the lid off and put the slow cooker on HIGH, 10 to 15 minutes, to allow the sauce to be reduced slightly, stirring every few minutes.
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Put the sliced or shredded pork again in the slow cooker and sprinkle lightly in the warm honey mustard sauce, or put the pork on a serving platter and cover it with the glossy golden sauce. Hot with additional sauce on the side.
Variations & Tips
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To make this a little different, without the addition of additional ingredients, you can replace the Dijon mustard with the yellow mustard in order to get a milder, more nostalgic hot-dog-stand taste.
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You can also use a coarse grain mustard in place of the Dijon mustard to add some texture.
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In case you are not as fond of a sweet roast, you can cut the amount of honey to 1/3 cup, adding more mustard to it.
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To make this more work-friendly in the weekdays, it will be better to make the sauce the night before and place it in the fridge.
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In the morning, one can pour it over the pork and then turn on the slow cooker before going to work.
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Leftovers can be refrigerated up to 3-4 days.
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They can be heated up again in a covered skillet and heated on low heat with a splash of water.
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The same 4 ingredients formula also applies to a smaller roast of 2 lb.
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Just use a little less salt and begin checking to see when it is done around an hour sooner.
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When your slow cooker is prone to overheat, work towards the lower part of the cooking time bracket so that the pork will not be dry.