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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



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.

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