2 T olive oil (or leftover bacon drippings)
4 lb boneless pork shoulder roast
1 tsp salt; 1 tsp pepper
1/2 tsp. garlic powder
1/2 c. yellow mustard
2 T brown sugar
2 c. chopped onion
1 c. chicken broth
chopped red potatoes
baby carrots
Heat oil in a large skillet, or make bacon for breakfast and use drippings instead of the oil. (it was delicious). Sprinkle pork with salt and pepper, add to skillet, and cook 8 minutes or until browned on all sides. Trasfer pork to slow cooker. Combine garlic powder, mustard, and brown sugar; spread mixture over pork. Add onion, potatoes, carrots and broth to slow cooker. Cover and cook on low 8-9 hours until pork is very tender.
