What you need:
- 4-5 lb boneless pork butt roast, trimmed of excess fat
- 1/2 c brown sugar
- 2 T spicy brown mustard
- 8 oz can crushed pineapple, undrained
- 1/4 c water
- salt to taste
- pepper to taste
What you do:
- Rub roast with salt and pepper. Place roast fat side up into a 5
quart or larger crock pot. In a medium bowl, combine brown
sugar and mustard. Glaze top of roast with mustard mixture.
Pour pineapple over pork. Cook, covered, for 8 -10 hours on
low. Serve pork with sauce as the main course, or shred and
use for sandwiches.