Things You'll Need:
- 3 lb. pork roast
- 1 small pastry brush
- ½ cup Dijon mustard
- ½ cup brown sugar
- ½ cup flour
- ¼ tsp. onion powder
- ¼ tsp. garlic powder
- ¼ tsp. salt
- ¼ tsp. freshly ground black pepper
- 1 large shallow bowl
- 3 tbsp. olive oil
- 1 Dutch oven with lid
- 3 cups water
- 3 cups chicken broth
- 1 medium onion cut into wedges
- 2 bay leaves
- 1 large plate
- 2 medium sweet potatoes cut into wedges
- 1 ½ cups of sliced carrots
- 1 medium turnip cut into wedges
- 3 medium red potatoes cut into wedges
- 1 small bowl
- 3 tbsp. cornstarch
- 1/3 cup cold water
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Step 1
Coat the pork roast on all sides with the Dijon mustard using the small pastry brush. Mix together the brown sugar, flour, onion powder, garlic powder, salt and black pepper in the shallow bowl. Dredge the mustard-coated pork in the dry ingredients and allow the roast to sit at room temperature for 45 minutes to one hour.
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Step 2
Heat the 3 tbsp. olive oil in a large Dutch oven. Place the pork roast in the pan and cook on all sides until golden brown.
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Step 3
Add the 3 cups of water, 3 cups of chicken broth, onion wedges, and two bay leaves to the Dutch oven. Bring the mixture to a boil, then reduce the heat. Place the lid on the pot and simmer for one-and-a-half to two hours.
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Step 4
Remove the pork roast from the Dutch oven and place on a large plate to cool. Once the roast has cooled, cut the meat into 1-inch chunks and set aside.
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Step 5
Add the carrots, sweet potatoes, red potatoes and turnip wedges to the pot and return the stock to a boil. Allow to boil for five to 10 minutes, then reduce the heat to a simmer. place the lid on the pot and cook for 20 minutes, or until the vegetables are tender.
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Step 6
In a small bowl stir together the 3 tbsp. of cornstarch and remaining 1/3 cup of water, stirring until the mixture is smooth. Pour into the boiling stock and stir until the liquid thickens.
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Step 7
Return the pork to the pot and simmer for 15 to 20 minutes. Enjoy.
