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Pulled Pork


Directions

 Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the mustard, molasses, brown sugar and soy sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened. Shred meat with two forks; return to the slow cooker. Stir in gravy. Cover and cook 15 minutes longer or until heated through.

 Ingredients

     1 boneless pork shoulder butt roast (3 pounds)
    1/3 cup spicy brown mustard
    1/3 cup molasses
    1/4 cup packed brown sugar
    1-1/2 teaspoons soy sauce
    1 tablespoon cornstarch
    1/4 cup cold water