Peppercorn Porkcrockpot, meats, soups/stews 2.00 tablespoon green peppercorns; drained 3.00 tablespoon sweet-hot mustard 1.00 teaspoon horseradish 0.50 teaspoon lemon peel; grated 0.25 teaspoon salt 3.00 lb lean pork roast 1.00 cup apple cider 0.25 cup cold water 3.00 tablespoon cornstarch 1.00 apple 1 (cut into thin wedges In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast. Place metal rack in bottom of slow-cooker; pour in cider. Place coated pork roast on rack in slow-cooker. Cover and cook on LOW 9-10 hours. Then turn on HIGH. Remove pork and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on HIGH 20-30 minutes or until thickened, stirring occasionally. Slice roast; garnish with apple wedges. Serve pork with sauce. Mable Hoffman's all-new Crockery Favorites. |
