1Drop your pork roast in your favorite cast iron pan.
2Add some salt, pepper, garlic powder, and onion powder to the pork roast.
3Sear the pork roast on all sides.
4Set the seared pork roast aside.
5Get a crock pot and an onion.
6Slice the onion however you want and throw it in the crock pot.
7Throw in some baby potatoes and some baby carrots as well.
8Add three to four minced garlic cloves.
9Get a half a cup of chicken broth.
10Add two tablespoons of apple cider vinegar, two tablespoons of soy sauce or Worcestershire sauce, a teaspoon of thyme, a teaspoon of oregano, a teaspoon of salt, and a tablespoon of Dijon mustard to the broth.
11Whisk the sauce until it's all combined.
12Use some water to deglaze the pan where the pork was seared.
13Pour the pan juices into the sauce mixture.
14Finish mixing the sauce.
15Pour half of the sauce on top of the veggies in the crock pot and spread them out to cover them.
16Drop the pork back into the crock pot.
17Pour the rest of the sauce over the pork.
18Cover the crock pot.
19Set the crock pot to low for 8 to 10 hours or high for 4 to 6 hours.
20Transfer the cooked pork to a cutting board.
21Cover the pork with some foil and let it rest for a little bit.
22Rip the foil off and cut the pork however you want.
Ingredients
bone-in pork butt roast
salt
pepper
garlic powder
onion powder
1 onion
baby potatoes
baby carrots
3 minced garlic cloves
0.5 cup chicken broth
2 tbsp apple cider vinegar
2 tbsp soy sauce or Worcestershire sauce
1 tsp thyme
1 tsp oregano
1 tsp salt
1 tbsp Dijon mustard
water
cornstarch slurry
Equipment
cast iron pancrock potwhiskcutting boardfoil
Tips
You can cook it even longer until the bone falls right out and then shred it for pulled pork.
Add a cornstarch slurry to the crock pot juices to make gravy.