2 1/2 or 3 pound pork shoulder roast
4 tablespoons cooking oil
1 tablespoon prepared mustard
salt and red pepper to taste
1/4 cup all-purpose flour
1 clove garlic, chopped
One or two hours before cooking the roast, season generously with salt and pepper. Insert
slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat.
Wrap well in foil and place in refrigerator until ready to cook.
When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat
to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook
about 2 more hours. If heat is low enough you should not have to add any water, but turn
meat frequently, careful not to prick with a sharp object for fear of losing the precious
MAKE THE GRAVY AS FOLLOWS:
fat from the meat and pan drippings 1 1/2 cups water
1 medium onion, grated
1 small piece of celery, chopped
1 heaping tablespoon cornstarch with 1/4 cup water
Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add
water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth.
Add more seasoning (salt and pepper) if necessary.