Ingredients:
5-6 lb Boston Butt or pork shoulder
6 green onions
4 cloves garlic
3 long green hot peppers
1/2 cup brown grainy mustard
salt & black pepper
Using a paring knife stab one or one and a half inch deep holes in the roast all over. fill each hole with a piece of onion, piece of pepper or sliver of garlic. Salt and pepper the roast then smear brown mustard all over it. Put a tbsp of olive oil in dutch oven and brown the roast on all sides while oven preheats to 400F.
Add one cup of apple juice to the pot and put in oven covered on the middle or next to middle rack. Close oven and turn temp down to 200. Do not open the door for 5 hours.
Check meat after 5 hours. It should fall apart but if it doesnt return it to the oven for another 30 minutes.
Make a brown gravy from the pan drippings.
5-6 lb Boston Butt or pork shoulder
6 green onions
4 cloves garlic
3 long green hot peppers
1/2 cup brown grainy mustard
salt & black pepper
Using a paring knife stab one or one and a half inch deep holes in the roast all over. fill each hole with a piece of onion, piece of pepper or sliver of garlic. Salt and pepper the roast then smear brown mustard all over it. Put a tbsp of olive oil in dutch oven and brown the roast on all sides while oven preheats to 400F.
Add one cup of apple juice to the pot and put in oven covered on the middle or next to middle rack. Close oven and turn temp down to 200. Do not open the door for 5 hours.
Check meat after 5 hours. It should fall apart but if it doesnt return it to the oven for another 30 minutes.
Make a brown gravy from the pan drippings.
