4-5 pound pork roast, pat almost dry with a paper towel.
Roll dry roast in about 3 teaspoons of spicy mustard, I use Gordon’s
Sprinkle black pepper all over the roast
Sprinkle Mrs Dash Southwest Chipotle salt free seasonings all over the roast, don’t spare this spice!
Add a little garlic powder and a touch of red chile powder.
Place the roast in a slow cooker.
Use one package Lipton’s Onion Soup Mix, and add four cups hot water. Don’t pour the soup mix over the top of the roast, pour it beside the roast. Cover and cook on low for 6-8 hours.
Comes out tender, and juicy.
I make mashed potatoes, using only 1/2 cup of the pork broth! Don’t use too much of the broth, it will be too salty from the soup mix.
Use the remaining broth by freezing it in an ice cube tray! Makes a great spiced base for other soup dishes!
Freezer hold time is 3 months, if the ice cubes are bagged and air removed. Be sure to put an expiration date on the bag…most people forget how long they have things like this saved. Date it!