· 2 tablespoons Green peppercorns, drained
· 3 tablespoons Sweet−hot mustard
· 1 teaspoon Horseradish
· 1/2 teaspoon Lemon peel, grated
· 1/4 teaspoon salt
· 3 pounds roast
· 1 cup Apple cider
· 1/4 cup cold water
· 3 tablespoons cornstarch
· 1 Apple (cut into thin wedges)
In small bowl, combine peppercorns, mustard, horseradish, lemon peel and salt. Spread on top and sides of pork roast. Place metal rack in bottom of slow−cooker; pour in cider. Place coated roast on rack in slow−cooker.
Cover and cook on LOW 9−10 hours. Then turn on HIGH. Remove meat and rack; cover and keep warm. In small bowl, combine water and cornstarch; stir until smooth. Add to drippings in pot. Cook on HIGH 20−30 minutes or until thickened, stirring occasionally. Slice roast; garnish with apple wedges.
Serve maet with sauce.