CROCKPOT PORK 'N ROSEMARY ROAST (SALLYE)

CROCKPOT PORK 'N ROSEMARY ROAST (SALLYE) image

Provided by sallye bates

Categories Roasts

Time 8h10m

Number Of Ingredients 11

2-1/2 to 3 lb pork butt roast
2 sprig(s) fresh rosemary
2 sprig(s) fresh thyme
2 sprig(s) fresh cilantro
1/4 c dijon or spicy brown mustard
2 Tbsp olive oil
1 tsp garlic powder
2 tsp coarse sea or kosher salt
1 tsp ground black pepper
1/8 c honey
1 c coarse bread crumbs (panko or other)

Steps:

1. Turn crockpot on and place rack inside. If you don't have a rack, roll up two sheets of heavy duty foil to make "runners" to hold the meat up off bottom of crockpot Rub pork roast with olive oil and set aside
2. Remove stems from rosemary, thyme and cilantro and place leaves in food processor Pulse until finely chopped
3. Place mustard, honey, salt, pepper, garlic powder and chopped herbs in mixing bowl Whisk until well blended
4. Using brush or your hands, completely cover pork roast with mustard mixture, rubbing it in well. Roll roast in crumbs until completely covered Let set for about 5 minutes to be sure crumbs adhere to roast (add more if necessary)
5. Place in crockpot, turn setting to low and cook for 6-8 hours until roast is fall apart tender. Be prepared for tempting heavenly smells while it's cooking.