Simple Sunday Pork Roast
1 4 pound pork roast from the shoulder (a picnic or Boston Butt roast)
3 tablespoons Dijon mustard
3 tablespoons honey mustard
3 tablespoons whole grain mustard.
2 cups white wine
Rub the outside of the pork roast with the mustards. I squirted them directly on the roast and brushed them all over. Settle the roast in a Dutch oven, fat side up. Sprinkle it liberally with garlic powder, salt, and pepper. Gently pour the white wine around and under the pork. Do not rinse the spices off the pork. Braise the pork in a low (275-325 degree) oven for at least 6 hours. Add water if the pan begins to dry, but I expect you will have plenty of wonderful pan juices.
When the pork is fork tender gently lift it to a serving tray. Place the Dutch oven over low heat. Thicken with flour...or don't...it's up to you. Taste for seasoning and serve. I like serving this with mashed potatoes, noodles or polenta. Crispy kale is a wonderful accompaniment.