2 to 2 1/2 lbs smoked boneless pork shoulder butt
2 cups water
6 whole cloves
1 lay leaf
4 whole peppercorns
1 stalk celery, cut up
1 large carrot, pared and sliced
Place the celery and carrot into the crockpot or slow cooker. Place the pork over the vegetables. Combine the water, cloves, bay leaf, and peppercorns; pour over the pork. Place the lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours. Drain and serve.
Slice the cooked pork into 1/2-inch thick slices; place in a shallow baking pan.
1 jar (10-oz) currant jelly
3 tbsp fresh horseradish
1/2 tsp prepared mustard
Heat in a small saucepan, stirring until smooth and heated through. Brush the glaze over the pork slices and bake at 350 degrees, uncovered, for about a half hour.