Recipe Corner with Chef Fatty: Bourbon Herb Mustard Rubbed Pork with Buttermilk Garlic Mashed Potatos

This is a delicious dish I came up with after having my friends mustard rubbed lamb rack.



The Mustard Rub
1 jar of stone ground mustard (not dijion)
Dash of rosemary, thyme, cumin, spanish paprika
1/2 tsp garlic powder and onion powder
1/2 shot bourbon
4 tbl apple sauce

Mix all together and set aside.

The Pork
one large pork butt roast
one medium onion

Slice onions and put in the bottom of a 6 to 8 quart slow cooker. Cover roast generously with the mustard and cook for 5 hours (on high setting) to 7 hours (low setting). Save the drippings and add 2 pork gravy packets to thicken.

The Mashed Potatoes 
5 lbs of red or gold potatos
1 pint of butter milk
8 cloves of garlic
2 cubes of butter
1 tbl Mrs Dash Garlic Herb
1 bunch green onions
1/2 cup sour cream
1/4 cup sharp chedder cheese
salt pepper to taste

Cut your potatos into fourths and place in water. Start boiling them. While the potatoes cook, put butter milk, butter, and garlic in a sauce pot and poach on low. Chop the green onions small then after the potatoes are fork tender drain off excess water. Take the garlic out of the mixture, chop it up fine, and add to the potatoes.  Add liquid to mash potatoes until you reach desired consistency. Add the green onions, sour cream and cheese. Mix it all together and salt and pepper to taste.
Cover with gravy and enjoy.

It is messy and ugly, but it is super tasty and you may think these potatoes dont need the gravy but your wrong. The gravy has a sort curryish flavor that just enhances everything.

Bon appetite