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In a large pan on high heat, brown the pork blade roast in cooking fat of your choice. Let it braise 2 to 3 minutes on each side. Remove from oven, and place in a slow cooker.
Add onions, garlic, thyme, lemon, honey, vegetable stock, salt, and pepper. Cover, and simmer for 6 hours.
Add cornstarch and mushrooms, and simmer 1 hour longer.
Check from time to time during cooking to make sure there is enough liquid. Taste for seasoning, and let gravy reduce as required.
When blade roast is done, serve with mashed potatoes
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.