2 tablespoons Dijon mustard (check and be sure it's compliant)
1 tsp salt
1 tsp cracked black pepper
Sauce:
4 tbsp balsamic vinegar
1 clove garlic minced
2 tbsp olive oil
1 tsp dijon mustard
6 tables spoons chicken stock
Broccolini:
1 large bunch broccolini
salt
pepper
olive oil
Instructions
In a skillet with heated oil, sear the pork roast on all sides.
Add pork roast to the crock pot along with all ingredients for the pork roast. Cook on high for about 6 hours. When pork is finished, remove from crock pot, remove fat and shred with a fork.
Poke sweet potatoes several times with a fork and place on a cookie sheet. Cook sweet potatoes in the oven for about 45 minutes on 400 degrees.
Toss the broccolini in olive oil and a little salt and pepper (to taste). Roast in the oven until brown and crispy on the edges.
To make the sauce, heat oil in a pan, add garlic and sautee until fragrant. Add the remaining ingredients and cook on low until it reduces by half.
Cut potatoes in half and scoop our ⅓ of filling from the center (save for savory sweet potatoes the next day). Fill with pork mixture , top with broccolini, and spoon sauce over the top.
Enjoy!
Recipe by Life in the Green House at http://www.lifeinthegreenhouse.com/2016/03/livewhole365-cider-pork-cook-once-and-eat-twice.html