Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Wednesday, April 3, 2013


This is a recipe I got a few years ago from Southern Living magazine.  I love mustard and pork is one of the few meats I eat so this one was a natural for me!  Since I am a diabetic, I substitute 1 1/2 tablespoons of Splenda Brown Sugar Blend for the brown sugar listed.  With the pork, I have never had a blood sugar problem from the honey.

1/3 cup firmly packed light brown sugar
2 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon ground red pepper
1 (4- to 5-lb.) bone-in pork shoulder roast (Boston butt)
1 cup yellow mustard
1/3 cup honey
1/4 cup apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
Stir together the brown sugar, salt, garlic powder, paprika, onion powder, and red pepper; rub brown sugar mixture over roast; place roast in a lightly greased 6-qt. slow cooker.

Whisk together mustard, honey, vinegar, and Worcestershire sauce. Pour mixture over top of roast. Cover and cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours) or until meat shreds easily with a fork. Let stand 15 minutes. Shred pork with a fork; stir until sauce is incorporated.

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