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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	540.9 Kcal (2265 kJ)
Calories from fat	188.87 Kcal
		% Daily Value*
Total Fat	20.99g	32%
Cholesterol	151.96mg	51%
Sodium	659.09mg	27%
Potassium	840.96mg	18%
Total Carbs	42.11g	14%
Sugars	23.25g	93%
Dietary Fiber	0.78g	3%
Protein	46.12g	92%
Vitamin C	3mg	5%
Iron	2.3mg	13%
Calcium	40.7mg	4%

Amount Per 100 g
Calories	156.78 Kcal (656 kJ)
Calories from fat	54.74 Kcal
		% Daily Value*
Total Fat	6.08g	32%
Cholesterol	44.04mg	51%
Sodium	191.03mg	27%
Potassium	243.75mg	18%
Total Carbs	12.21g	14%
Sugars	6.74g	93%
Dietary Fiber	0.23g	3%
Protein	13.37g	92%
Vitamin C	0.9mg	5%
Iron	0.7mg	13%
Calcium	11.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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