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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
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