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Maple-Mustard Pork Roast

When people come to dinner at my house, I want them to feel comfortable, relaxed, and a little bit spoiled.  Especially when fall weather arrives, that usually calls for slow-cooked, aromatic dishes that feel like someone’s been in the kitchen all day – even when I was still in the office until 20 min before they arrived.   This classic style roast can be prepped ahead of time, making a fantastic centerpiece for a cold-weather meal.  (Note: though it isn’t time consuming, prep starts the day before.)


1 pork picnic shoulder roast (7-8 lbs)

1 c. apple cider vinegar

2 T. kosher salt

1/2 c. maple syrup (use real maple, not pancake syrup)

1/2 c. brown sugar

2 T. yellow mustard

fresh thyme (optional)

**You’ll also need a very large bowl and some cooking twine (though cotton string will do just fine.)



Trim the roast of excess fat.  In a large bowl, mix apple cider vinegar and salt with 2 c. water.  Add the roast and enough additional water to make sure it is submerged.  Cover with plastic wrap and refrigerate overnight.



Preheat oven to 325.

Heat a large skillet to high heat on the stovetop.   In the meantime, rinse the roast and cut 4 (four) 12 inch pieces of twine or string.  Beginning with the thickest end of the roast, tie the string (as pictured) around it, to hold the roast firmly together.  Repeat with the other 3 pieces.  Add the roast to the skillet and brown on  all sides, about 10 min total.  Remove