INGREDIENTS

  • 1 (3.5-4lb) boneless pork loin roast
  • 1 cup apple juice
  • 1/2 cup Dijon mustard
  • 1 (14 1/2ounce)can chicken broth
  • 1/4 cup cornstarch
  • 1/4 cup water

DIRECTIONS

  1. Trim visible fat from pork roast; cut in half so it will fit into slow cooker.Place halves side by side in the bottom of a 5 qt or larger slow cooker.
  2. In a 4 cup glass measure, mix together apple juice, mustard, and chicken broth.Pour mixture over roast.Cover and cook on LOW for 8-10 hours or a thermometer inserted into each roast registers at least 160 degrees.
  3. When roast is cooked, remove meat to a platter; using two forks, shred meat.
  4. In small jar with a lid, shake together cornstarch and water.Slowly pour mixtures - a tablespoon at a time - into the sauce remaining in the cooker.Stir until slightly thickened, about one minute.
  5. NOTE:You may not need all the cornstarch mixture.
  6. Ladle sauce over meat and serve.