(I don’t want to start a food blog, so I’m going to post some recipes here.)
4 TB wholegrain Dijon mustard
8-10 cloves garlic, whole and unpeeled
4 lb pork roast
1 TB fresh rosemary needles
1 TB salt
1 TB pepper
Huy Fong Sambal Oelek fresh ground chilli paste
Fresh lime juice
Sear salted pork roast on all sides, in hot pan, to seal in juices. Remove to cutting board. Poke slits all over roast and stuff whole garlic cloves inside. Smear outside of roast with a mixture of wholegrain Dijon mustard, salt, pepper and fresh rosemary. Place pork roast in crock pot on low heat for 8-11 hours. Pork will be fork tender and “pull” with zero effort.
Whisk ground chilli peppers with fresh organic lime juice in a ratio that pleases your heat-to-freshness preference and drizzle over pulled pork.