Dijon and Garlic Blade Roast

Preparation

Preheat the oven to 325°F (or remove the crock-pot from its base). Mix Dijon mustard with garlic, a little salt, pepper, and olive oil if desired. Generously coat the pork shoulder with this mixture on all sides. Wrap the pork shoulder in aluminum foil (or place it in a baking dish covered with foil). Cook in the oven for 3 to 3h30, until the meat is tender and easily shredded with a fork. Place the seasoned pork shoulder directly into the crock-pot. Cook on LOW for 8 hours or on HIGH for 5-6 hours, until it's tender.