Ingredients
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon celery salt
- ½ teaspoon ground ginger
- ½ teaspoon dry mustard
- ½ teaspoon ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon dried thyme
- 1 (4 pound) pork roast, fat trimmed
- ⅓ cup dry white wine (such as Chardonnay)
- 1 tablespoon honey, or more to taste
Directions
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Whisk salt, garlic powder, celery salt, ginger, mustard, black pepper, basil, oregano, and thyme together in a small bowl.
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Cut 1/4-inch deep slits in the fat-side of the roast about 1 1/2-inches apart. Rub spice mixture all over prepared roast to cover completely. Place roast in a slow cooker, pour wine over the top and drizzle with honey.
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Cook on High until tender, 3 to 4 hours.
Cook’s Notes:
Cooking time dependent on size of roast, normally 3 to 4 hours for a roast that fits in an average-size slow cooker.
