Pork Shoulder With Mild Apple Mustard Sauce

• 2 large yellow onions, thickly sliced
• 3 lbs pork shoulder, approximate weight, preferably in elastic net
• 12 ounces apple jelly
• 4 ounces low sodium chicken broth
• 2 tablespoons Grey Poupon Dijon Mustard
• 1 teaspoon kosher salt
• 12 teaspoon fresh ground black pepper

1. Place sliced onions in the bottom of the crock pot.
2. Place pork shoulder in the pot.
3. Combine apple jelly, chicken stock and mustard and pour over roast.
4. Salt and pepper the top of the roast, be generous.
5. Cook on low 7 hours, rotating the roast occasionally if possible.
6. Remove roast to a platter and cover, chill the sauce to remove fat from the top.
7. Reduce if necessary but it is usually thick enough to serve on the side as a sauce.
8. A cornstarch slurry can also thicken the sauce.

yellow onions, pork shoulder, apple jelly, chicken broth, mustard, kosher salt, ground black pepper

Taken from www.food.com/recipe/pork-shoulder-with-mild-apple-mustard-sauce-332465 (may not work)