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Pork Pot Roast
INGREDIENTS 2 tablespoons olive oil
4-1/2 pound pork butt roast, or similar cut
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon rubbed sage
Water as needed
6 small potatoes, cleaned (peeling is not necessary)
2 medium onions, quartered
4 medium carrots, cleaned and cut into 3-inch pieces
6 large garlic cloves, peeled
8 ounces button mushrooms, halved if very large
Additional salt, pepper, thyme and sage
1/2 cup dry red wine
1/2 cup water
2 tablespoons flour and enough water to make a paste to
thicken gravy
Heat a large sauté pan or pot over medium-high heat.
Rub the roast on all sides with the 1 teaspoon thyme,
1 teaspoon sage, salt and pepper. Add the oil to the pan and heat.
Add the roast, fat side down and brown well on all sides.
Add a little water. Reduce heat to medium, Cover and braise
about 1 hour, turning occasionally. Add some water if needed
or, if too much moisture accumulates for the roast to sizzle
between turns, lift the lid so it can evaporate. After the hour,
add the vegetables, garlic, mushrooms and additional seasonings
to taste. Continue to braise as before, adding liquid or
evaporating excess, turning everything now and then,
until potatoes are tender, about 1 hour. Remove pork and
vegetables to a platter and place in a warm oven. To make the gravy, turn heat to medium-high. Add the wine
and 1/2 cup water to pot. (If more gravy is desired, just add
more water.) Bring to boil, scraping any brown bits from bottom.
Reduce slightly. While still boiling, add smooth flour paste to
water gradually, stirring or whisking vigorously after each
addition to prevent lumps. Add enough paste to reach desired
thickness. Taste for seasoning. Slice the roast. Serve meat and vegetables, passing the gravy
separately.
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Slow Cook Garlic Pork Roast
Ingredients
1 (4-pound) pork shoulder roast
1 teaspoon Adobo seasoning
olive oil cooking spray
6 cloves fresh garlic
2 chorizo links
1 (4 1/2-ounce) can chopped green chiles (undrained)
1/4 teaspoon pepper
Preheat slow cooker on high.
Pierce fat side of pork with knife making 10-12 one half inch
deep slits, 1-2 inches apart.
Sprinkle adobo seasoning on all sides of pork.
Coat slow cooker with cooking spray and place pork in slow
cooker, fat side up.
Using garlic press, crush cloves on top of pork. Use knife to
remove garlic from bottom of press. Rub garlic into slits on
top of pork. Wash hands.
Slice chorizo lengthwise, then into 1/4-inch pieces.
Place on top of roast.
Sprinkle roast with chiles and pepper. Reduce heat to low,
cover and simmer 8-10 hours.
Carve and serve. (Makes 8 servings.)
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Crockpot "Q" Pork
This cooks for 10-12 hours so plan accordingly!
2 onions, quartered
2 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons salt
1/2 teaspoon black pepper
1 4-6 pound boneless pork butt, shoulder roast or loin (which is leaner)
3/4 cup cider vinegar
4 teaspoons Worcestershire sauce
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons sugar
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder or salt
1/4 teaspoon cayenne Place onions in crockpot. Combine brown sugar, paprika, salt/pepper and rub over the roast.
Place roast on top of onions. Combine vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne; stir well to mix. Drizzle about 1/3 of the vinegar mixture over roast. Cover and refrigerate remaining vinegar mix. Cover crockpot and cook of LOW 10-12 hours.
Abour 1 hour before it's done, add about 1/2 the remaining vinegar mixture to crockpot (you may want to warm it up first so you're not putting cold liquid in, which would slow down the cooking) Continue cooking until meat is falling apart. Remove meat from crockpot and shred with fork. Return to crockpot to continue heating until you're ready to serve.
Serve on buns with coleslaw on top of the meat. Pass remaining vinegar sauce.
I usually make extra sauce while the pork is cooking.
This recipe is basically so easy! And typing it out has me hungry for "Q"! from CANADIAN SHE -WOLF |
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