Mustard and Herb Pork Roast
A seared pork shoulder coated in Dijon, garlic, rosemary, thyme, and sage, slow-cooked over fennel and onions and served with a creamy mustard sauce.
Why you'll love Mustard and Herb Pork Roast
This is a Sunday roast that cooks itself, the kind of dinner that suits the cool, rainy evenings of April. A boneless pork shoulder is seared until deeply browned, coated in a thick paste of Dijon mustard, garlic, and fresh rosemary, thyme, and sage, then set on a bed of fennel and onions in the slow cooker for the day. By evening it is tender enough to cut with a spoon.
Mustard does two jobs here. Spread over the hot seared roast, it clings and seasons the outside through the long cook, and its sharpness cuts through the richness of the shoulder. At the end, the cooking juices are skimmed and boiled down, and a spoonful more Dijon and a little cream turn them into a glossy, tangy sauce.
Shoulder is the cut for a slow cooker because its fat and connective tissue melt over hours into soft, juicy meat. The fennel and onions underneath soak up the juices and turn silky and sweet, so the vegetables cook right along with the pork.
Quick overview: This Mustard and Herb Pork Roast takes 25 min of hands-on time and about 8 hr 55 min in all and makes 6 servings, each about 5 oz pork with fennel, onions, and sauce. You'll need a slow cooker, a saucepan, and a skillet.
Ingredients
- one 3-lb boneless pork shoulder (Boston butt) roast, tied
- 1 1/2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1 tbsp avocado oil
- 1/4 cup plus 1 tbsp Dijon mustard, divided Label: mustard seed, vinegar, water, and salt
- 6 cloves garlic, finely grated
- 1 tbsp finely chopped fresh rosemary
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped fresh sage
- 2 medium onions, cut into thick wedges
- 2 fennel bulbs, trimmed and cut into wedges, fronds saved
- 3/4 cup chicken broth Label: chicken, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
- 1 tbsp apple cider vinegar
- 1/4 cup heavy cream Label: cream, with no gums or carrageenan
- 2 tbsp chopped parsley
Instructions
- Season the pork: Pat the roast dry and season it all over with the salt and pepper.
- Sear: Heat the avocado oil in a large skillet over medium-high heat. Brown the roast on all sides, turning it every 2 to 3 minutes, for 10 to 12 minutes in all, until deeply browned. A slow cooker runs too gently to brown meat, and those browned surfaces are where most of the roast's flavor comes from.
- Coat with mustard and herbs: Stir 1/4 cup of the Dijon with the garlic, rosemary, thyme, and sage into a thick paste. Move the roast to a plate and spread the paste over the top and sides while it is still hot, so it clings.
- Load the slow cooker: Spread the onions and fennel in the bottom of the slow cooker. Pour the broth and vinegar into the hot skillet and scrape up the browned bits, then pour the liquid over the vegetables. Set the roast on top, mustard side up, so the vegetables hold it out of the liquid and the coating stays on the meat.
- Slow-cook: Cover and cook on low for 8 to 9 hours, until the pork is fork-tender. It passes the safe 145°F (63°C) for whole cuts of pork early in the cook; shoulder turns truly tender at around 195°F to 205°F (90°C to 96°C), when its connective tissue has melted. Keep the lid on, since every lift lets out heat and adds time.
- Rest and make the sauce: Move the roast to a board, cover it loosely with foil, and let it rest for 15 minutes. Lift the fennel and onions onto a platter with a slotted spoon. Pour the cooking liquid into a saucepan, skim off the fat from the surface, and boil for 8 to 10 minutes, until reduced by about half. Whisk in the remaining 1 tablespoon of Dijon and the cream and simmer for 1 minute.
- Serve: Snip the strings, cut the pork into thick slices or large chunks, and lay it over the fennel and onions. Spoon the mustard sauce over the top and scatter with the parsley and chopped fennel fronds.
Storage and leftovers
Refrigerate the pork and vegetables in their sauce for up to 4 days. Freeze the pork in some of its sauce for up to 3 months and thaw it overnight in the refrigerator.
Reheat in a covered skillet over low heat with a splash of broth until hot all the way through, 165°F (74°C). The sauce may separate a little; whisk it as it warms and it comes back together.
Variations
- Leeks and celery: Use 2 leeks and 4 celery stalks in place of the fennel.
- Tarragon: Use 2 tablespoons of chopped fresh tarragon in the sauce in place of the parsley for a classic French mustard and tarragon finish.
- Bone-in: Use a 4-lb bone-in shoulder and add 1 hour to the cooking time.
- Cabbage: Tuck wedges of green cabbage around the roast for the last 2 hours.
Notes and tips
- Tie the roast: Tying a boneless shoulder into an even shape helps it cook evenly and slice neatly. Most butchers will do it for you.
- Skim the fat: Shoulder releases a lot of fat. Tilt the saucepan and spoon it off the top, or chill the liquid briefly so it rises faster.
- Check the mustard label: Dijon should read mustard seed, vinegar, water, and salt.
- Thaw first: Start with a fully thawed roast. A frozen roast spends too long in the slow cooker at temperatures where bacteria grow.
Nutrition and mindful eating
- Pork shoulder brings protein along with thiamin, zinc, and selenium, and the long, gentle cook makes it meltingly tender.
- Fennel and onions add fiber and a mellow sweetness that deepens as they soak up the juices.
- Mustard seed brings sharp, bright flavor that balances the rich meat, and a little cream makes the sauce silky.
- Garlic and fresh herbs season the whole roast, so the dish needs only a modest amount of salt.
- As you eat, notice the tangy mustard sauce against the soft, rich pork and sweet fennel, and check in later in the evening: a dinner like this should keep you comfortably full for 4 hours or more, with no pull toward something sweet afterward.
Frequently asked questions
Have a question about this Mustard and Herb Pork Roast? Start here, with the questions people ask most.
Can I skip searing?
You can, and the pork will still be tender. Searing gives a deeper, roasted flavor and a browned crust that only a hot pan can make.
Can I cook it on high?
Yes. Cook it on high for 5 to 6 hours, until fork-tender. Low gives the connective tissue more time to melt and makes for juicier meat.
Can I use pork loin?
Loin has very little fat and dries out over a long cook. It is better roasted in the oven to 145°F (63°C) with a 3-minute rest.
Why is my pork tough?
It needs more time. Shoulder goes through a firm stage before it turns tender, so keep cooking and check again in 30 to 60 minutes.
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