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1 tablespoon cooking oil 1 3.5 pound pork shoulder blade roast (Boston Butt) 1/2 cup water 1/2 cup white wine 1 tablespoon beef gravy base (like Better than Bouillon) 1/4 teaspoon dry mustard 1/4 teaspoon pepper 3 large carrots , peeled and cut into 2-inch pieces [...]
Read the recipe at cookeatshare.com
