Ingredients
Scale
- 2 ½ – 3 lbs boneless pork shoulder or boston butt
- 2 teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons dried rosemary, crushed
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 teaspoons fine salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil
- 1 large onion, chopped (2-2 ½ cups)
- ½ cup low-sodium chicken broth
- ½ cup white wine
- 6 garlic cloves, minced (2 ½ tablespoons)
- 2 tablespoons dijon mustard
- 16 oz baby or petite yellow potatoes, bite-size (if larger, cut in half)
- 12 oz carrots (about 5 medium), peeled and cut into chunks
- bundle of fresh thyme and fresh rosemary, optional
- 1 ½ tablespoons of cornstarch, for gravy or homemade broth
Instructions
- Pat the pork shoulder dry with a paper towel and set aside.
- Heat a large cast-iron skillet over medium-high heat.
- In a small bowl, mix garlic powder, onion powder, rosemary, paprika, thyme, salt, and pepper. Rub this mixture all over the pork.
- Add oil to the hot skillet, swirling to coat.
- Sear the pork in the skillet for approximately 2 minutes on each side.
- Place chopped onion at the bottom of the slow cooker, and then add the seared pork on top.
- Deglaze the skillet with broth, wine, and minced garlic, scraping the bits from the pan and bringing it to a boil.
- Lower the heat and let it simmer for 2 minutes to enhance flavor.
- Stir in the mustard, then pour this mixture over the pork in the slow cooker.
- Add potatoes and carrots on top of the pork, seasoning with salt and pepper. Optionally add fresh herbs.
- Cover the slow cooker and cook on low for 8-10 hours until the pork easily pulls apart and the veggies are tender.
- Transfer around 1 ½ cups of the cooking liquid into a saucepan.
- Mix 1 tablespoon of water with 1 ½ tablespoons of cornstarch in a small dish until smooth.
- Slowly mix the cornstarch slurry into the saucepan.
- Bring to a boil over medium-high heat, then reduce heat to maintain a simmer, whisking until thickened (approximately 2-3 minutes).
- Season gravy with salt and pepper, then serve it over the pork and vegetables.
Notes
For better flavor, try marinating the pork in the seasoning overnight before cooking.
If using larger potatoes, ensure they are cut in half for even cooking.
For a thicker gravy, increase the amount of cornstarch.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.