Yield: 6 servings

1 boneless shoulder pork roast
1 tablespoon dry mustard
1/2 cup soy sauce
1 teaspoon ginger
1/2 cup dry sherry
1 teaspoon thyme
2 garlic cloves, minced

Place pork shoulder roast in a clear plastic bag; set in a deep bowl.

Thoroughly blend together the soy sauce, dry sherry, minced garlic, dry mustard, ginger and thyme. Pour marinade over meat in bag; close. Place the roast in the refrigerator and marinate for 2 or 3 hours or overnight.

Transfer the pork roast and marinade to a crockpot. Cover and cook on HIGH for 3 1/2 to 4 hours.

Per Serving: 47 Cal (6% from Fat, 28% from Protein, 66% from Carb); 2 g Protein; 0 g Tot Fat; 5 g Carb; 0 g Fiber; 14 mg Calcium; 1 mg Iron; 1159 mg Sodium; 0 mg Cholesterol