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- 3 tablespoons dry mustard
- 1 teaspoon garlic powder
- lots pepper
- fat from bottom of the roaster
- warm water
- For pork roast: - Sprinkle the following onto a piece of wax paper: dry mustard, garlic powder, and pepper - roll the roast in the mustard mixture - cook for 2 1/2 hours at 350 degrees - chain fat off the bottom then make gravy as you would with chicken.
- Gravy: - remove fat from bottom of the roaster - add water to roaster and bring to a boil - in a glass measuring cup mix together flour, and warm water until you are able to pour the mixture. However, make sure it isn't too runny. Add salt and pepper. - whisk into boiling water in roaster and boil a bit until the gravy is a bit runnier than you want. Reduce heat and simmer, stirring occasionally. It will thicken some more.
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