Balsamic Pork over Smashed Redskins

This recipe came together in the pot. My favorite!

Ingredients:

• 2 lb pork roast
• 2 T dijon mustard
• 4 T balsamic vinegar (divided 2 & 2)
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 c chicken stock
• 1 can diced tomatoes (I used basil, garlic and oregano tomatoes)
• 3 red potatoes (mashed)
• 1/2 c feta cheese
• 2 scallions, chopped

Directions:
1. Combine whole pork roast, dijon and 2 T  balsamic vinegar in a slow cooker. Cook covered over low heat for 3-4 hours. Then turn the heat off and leave pork covered for another 3-4 hours. Once completely cool, pull pork by hand.

2. In a sauce pan, saute onions and garlic over medium heat until clear and caramelized. Then add 2 T of balsamic vinegar, canned tomato (with juices), and chicken stock. Boil rapidly for 10 minutes until sauce thickens.


3. Remove from heat, fold in pork, and let sit 10 minutes.

4. Layer pork and sauce over mashed potatoes. Top with crumbled feta and scallions.