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Savory Mustard Pork Roast Recipe

Savory Mustard Pork Roast Recipe

The unique pairing of honey and molasses with diced tomatoes, red wine and stone-ground mustard yields the most delightful mustard sauce with just a hint of sweetness. —Ezra Elkon, Charles Town, West Virginia
TOTAL TIME: Prep: 20 min. Cook: 6 hours + standing YIELD:8 servings


  • 1 boneless pork shoulder butt roast (3 to 4 pounds)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 cup dry red wine
  • 3/4 cup stone-ground mustard
  • 6 garlic cloves, minced
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 1 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water


  • 1. Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender.
  • 2. Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce. Yield: 8 servings.

Nutritional Facts

4 ounces cooked pork with 1/2 cup sauce equals 395 calories, 21 g fat (6 g saturated fat), 101 mg cholesterol, 1,103 mg sodium, 18 g carbohydrate, 2 g fiber, 31 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.