Blake's Pork Roast

1 boneless pork roast (not a picnic roast, a more lean roast)

1 clove garlic or ½ tsp. minced garlic from a jar

salt and pepper

1 1/3 cup brown sugar (divided)

1 Tbsp. Dijon mustard or Spicy mustard

1 Tbsp. Rice vinegar or Balsamic vinegar

¼ tsp. cinnamon

1 cup chicken broth

Wash roast and trim all excess fat, pat dry and poke with a skewer or a fork. Rub the garlic onto both sides of the roast. Don’t use too much garlic; you don’t want to over power the pork. Salt and pepper both sides well.

In a separate bowl, combine 1 cup brown sugar, mustard and vinegar to make a paste. Rub the paste on both sides of the roast.

Cook for 6-9 hours on low in a crock-pot or roaster. After 1 hour, add the chicken stock to the bottom of the crock-pot.  With 1 hour remaining, remove pork and shred with a fork. Pour excess juices into a separate bowl. In another separate small bowl, combine the remaining 1/3 cup of brown sugar and ¼ tsp. of cinnamon. Return the shredded pork back into the crock-pot and add brown sugar and cinnamon mixture and mix until coated. Add enough of the juices back into the crock-pot to keep the pork moist but not soupy. Cook for 1 more hour and enjoy!