Ok, this is it. The best recipe EVER. This is actually my husband’s new “death row meal,” meaning if he was on death row then this is what he would ask for as his last meal. (Previously it was chicken fried steak and mashed potatoes.) It’s that good.

Not only is it amazing, but it is also super easy. To begin, you need a 3-4 lb pork shoulder roast, dijon mustard, Tony’s seasoning and a crock pot.

 

Mix together about 3/4 cup dijon mustard and a tablespoon of Tony’s, then rub all over the pork roast and place in crock pot.

Fill just the bottom with water, about 1/2 cup. Do NOT cover the roast with water – you want the spiced mustard to form a crust when it cooks. Cook on low all day, at least 6 hours.

This is what it looks like after cooking. Yummy, right?!? But you’re not done yet.

About an hour before the roast is done, slice up some link sausage and brown in a skillet, then add to the roast. Continue cooking in crock pot for the last hour. (I used deer sausage.) And if you’re lazy like I am, you can skip the browning step and just throw it in cold. The browning will give the sausage some extra flavor though.

Using 2 forks, start shredding the pork roast. It will shred very easily.

After the entire roast is shredded, mix it with the sausage.

This is good enough to eat plain, but it’s even better over cheese grits. Here’s how to prepare them…

Prepare grits according to package directions, then add in desired amount of butter, shredded cheddar cheese and parmesan cheese. For 4 servings, I use about 2 tablespoons butter, 1/2 cup cheddar cheese and a sprinkle of parmesan cheese.

 

Now just pile the meat on top of the cheese grits, and serve. This looks and tastes like you worked all day on it, when the crock pot actually does all of the work. So easy, and so GOOD!

Thanks y’all!

– Nikki