Honey Lime Mustard Slow Cooker Pork

04 March 2016

(Servings 8)

Do you have one of those days where you just don’t want to fire up the stove? I sure do, and on those days the slow cooker is my best friend. A simple way to get a hot dinner on the table with minimal clean up. Throw everything into the pot, turn on the cooker and let it work its magic while you tend to your busy life. Sometimes, that’s the only way to get through the day when you have a sick child in tow, running on no sleep and there are still a million chores to do.

This honey, lime and mustard combination lends to a great flavor profile. The long hours spent in the slow cooker allowed the flavors to blend and infuse the pork leaving it tender, juicy and savory. The best part is there will be plenty of leftovers for lunch the next day! I like to serve this pork with another quick side dish of Rice Cooker Cilantro-Lime Rice. Yet another simple recipe that lets a machine work its magic to give you time to do what you have to do.

I enjoy using this recipe when I know I will be out of the house for a long time for an event or just a long excursion to the Asian grocery store. I don’t have to worry about coming home and making dinner since it will already be done and waiting to be eaten. The aroma engulfs you right when you walk through the door to let you know dinner is ready!

2 large onions, sliced thickly	1. Layer the bottom of the slower cooker with the garlic and half of the onions.
3 garlic cloves, smashed
1/2 cup honey	2. Whisk the sauce ingredients together and set aside.
1/2 cup Dijon mustard
3/4 tsp garlic powder
2 1/2 tsp salt	3. Evenly rub the salt and black pepper on the pork butt. 4. Place the pork in the middle of the slow cooker on top of the onion. 5. Spread the sauce mix evenly on the pork.
1 1/2 tsp black pepper
4 lbs pork butt roast
2 cups bell peppers assorted, chopped	6. Sprinkle the bell peppers, zest and remaining onions on top of the pork.
1 tbsp lime zest
1/2 cup chicken stock	7. Pour in the chicken stock and lime juice. 8. Cover and cook on low for 8-9 hours until the pork is tender and is easily shredded.
2 tbsps lime juice