Ingredients
1 (3 1/2-4 lb) boneless pork loin roast
1 cup apple juice
1/2 cup Dijon mustard
1 (14 1/2 ounce) can chicken broth
1/4 cup cornstarch
1/4 cup water
Method
Sources
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
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Apple wood — mild, sweet smoke for poultry and pork
Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Extra-strong Burgundy Dijon — intense mustard for vinaigrettes
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
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Trim visible fat from pork roast; cut in half so it will fit into slow cooker. Place halves side by side in the bottom of a 5 qt or larger slow cooker. In a 4 cup glass measure, mix together apple juice, mustard, and chicken broth. Pour mixture over roast. Cover and cook on LOW for 8-10 hours or a thermometer inserted into each roast registers at least 160 degrees. When roast is cooked, remove meat to a platter; using two forks, shred meat. In small jar with a lid, shake together cornstarch and water. Slowly pour mixtures - a tablespoon at a time - into the sauce remaining in the cooker. Stir until slightly thickened, about one minute. NOTE: You may not need all the cornstarch mixture. Ladle sauce over meat and serve.