SLOW ROASTED SMOKED PORK SHOULDER
It's an inexpensive,EASY and completely delicious way to cook a smoked shoulder. (They go on sale for $0.88/lb here and I buy LOTS) It's like that infomercial...set it, and forget it. Also an awesome change from chicken wings for a snack during the big game. The variations are endless but the method of cooking remains the same.
Provided by Corilayn
Categories One Dish Meal
Time 7h2m
Yield 14 sandwiches, 6 serving(s)
Number Of Ingredients 4
Steps:
- Turn oven on to 300.
- Place pork in lasagne pan fat side up. (can be placed on a rack,optional).
- Score fat lightly in a diamond pattern, not piercing through to the meat.
- Rub salt, pepper and garlic on the fat.
- Cover lightly with tin foil and roast for 3 hours, this gets the fat melting.
- Remove tin foil and reduce oven to 225.
- Continue roasting for 4 hours.
- Remove from oven and drain drippings if desired.
- Turn oven up to 450-500.
- Place pork back in oven until fat is crispy and browned, about 5-10mins.
- Remove from oven, lightly tent with tin foil and wait till cool enought to handle.
- Remove meat and tear apart with 2 forks.
- Toss with favorite BBQ sauce and serve on buns.
- *note* I've made this a 1000 times. Sometimes with aromatic herbs such as rosemary, thyme and sage. Sometimes with a wet rub. Sometimes with fruit such as apples,peaches, or pineapple. I've never had one not turn out. I posted this recipe today because that's what in my oven. (big game on!).
- Enjoy!
SLOW COOKED PORK
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 9h10m
Yield about 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve.
- Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well.
SLOW-ROAST PORK SHOULDER
This smoky, melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Bonfire Night feast after the fireworks
Provided by James Martin
Categories Dinner, Main course
Time 6h50m
Number Of Ingredients 7
Steps:
- In a small bowl, mix the treacle, cider vinegar, paprika, cumin, mustard powder and chilli powder until smooth. Using a sharp knife, make deep slashes in the skin of the pork shoulder to cut through the skin and fat layer, but not the meat. Place the joint, skin-side down, in a large dish and rub the spice paste into the meat (not the fat). Turn skin-side, cover tightly with cling film and put in the fridge overnight, or for 24 hrs to give the pork maximum flavour.
- Heat oven to 150C/130C fan/gas 2. Transfer the pork, skin-side up, to a deep roasting tin, rub 1 tbsp sea salt onto the skin and pour 500ml water into the bottom of the roasting tin. Cover tightly with foil and roast in the oven for 5 hrs.
- Remove the foil, turn up the oven to 200C/180C fan/gas 6 and cook for a further 1 hr 30 mins or until the pork is very tender and the skin has turned to crispy crackling.
- Once the pork is ready, take it out of the roasting tin, cover with foil and leave to rest. Pour the juices from the roasting tin into a jug and leave to separate. Pour off the fat layer and transfer the remaining juices to a large sauté pan. Simmer over a high heat, stirring, until reduced to a rich gravy.
- Once rested, cut the pork into pieces - it should pull apart with very little effort - and break the crackling into shards. Serve the pork and crackling with the gravy poured over and mustard mash, honey-roasted carrots and quick pickled red cabbage on the side (see goes well with below).
Nutrition Facts : Calories 732 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 77 grams protein, Sodium 3.1 milligram of sodium
SLOW-ROAST SHOULDER OF PORK
Ideal for weekend entertaining, this no-fuss roast will satisfy friends and make lovely leftovers too
Provided by John Torode
Categories Main course
Time 6h10m
Number Of Ingredients 6
Steps:
- The day before, pat dry the pork with kitchen paper. In a food processor, whizz together the garlic, paprika, oil and lemon juice with 1 tbsp salt. Rub pork with the marinade and refrigerate for 12-24 hrs.
- Heat oven to 150C/130C fan/gas 2. Place potatoes in a large roasting tin and sit the pork on top (the potatoes act as a trivet). Pour over any marinade with 300ml water, cover with foil and cook for 5 hrs.
- Remove the foil and increase oven to 180C/160C fan/gas 4. Cook for a further hr.
- Remove from the oven and leave to rest for 20-30 mins. To serve, lift off pieces of the crisp skin, then take 2 forks and slowly pull the meat apart. You can cut the pork into hunks if you want but I like it all in stringy bits, ready to go with whatever accompaniments you choose.
Nutrition Facts : Calories 655 calories, Fat 42 grams fat, SaturatedFat 16 grams saturated fat, Protein 69 grams protein, Sodium 0.4 milligram of sodium
TANGY SLOW COOKER PORK ROAST
This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas.
Provided by K
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 6h10m
Yield 8
Number Of Ingredients 11
Steps:
- Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
- Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Nutrition Facts : Calories 209.6 calories, Carbohydrate 9.4 g, Cholesterol 66.4 mg, Fat 7.7 g, Fiber 0.3 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 482.8 mg, Sugar 7.6 g
SLOW-COOKED PULLED PORK SHOULDER
Very tasty, very easy pork shoulder recipe. It practically pulls itself. Great for sandwiches, burritos, or with rice. Serve in sandwich buns with your favorite barbecue sauce, if you're so-inclined.
Provided by Dan
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 20h10m
Yield 10
Number Of Ingredients 9
Steps:
- Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
- Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
- Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.
Nutrition Facts : Calories 235.3 calories, Carbohydrate 13.1 g, Cholesterol 53.6 mg, Fat 13.4 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.7 g, Sodium 2333.4 mg, Sugar 11.4 g
SLOW-ROASTED HONEY GLAZED PORK RECIPE BY TASTY
Here's what you need: soy sauce, granulated sugar, garlic, scallions, boneless, skin-on pork shoulder, asparagus, yukon potatoes, olive oil, kosher salt, freshly ground black pepper, dark brown sugar, honey
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine 1 cup (240 ml) of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
- Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
- Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
- Preheat the oven to 275ºF (140°C).
- On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet.
- Bake 1 to 1 ½ hours, depending on the weight of the pork.
- Raise the heat of the oven to 500ºF (260ºC).
- In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
- Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top.
- Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
- Remove the vegetables and pork from the tray, making sure to save all the juices.
- Slice the pork into ½-inch (2 ½ cm) slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 133 grams, Fat 36 grams, Fiber 4 grams, Protein 54 grams, Sugar 89 grams
SLOW-ROASTED SHOULDER OF PORK
Serve up a relaxed Sunday lunch, complete with perfect pork crackling
Provided by James Martin
Categories Main course
Time 3h20m
Number Of Ingredients 7
Steps:
- Heat oven to 230C/fan 210C/gas 8. Using a mortar and pestle, smash the garlic with the chilli and some salt and pepper. Stab holes all over the flesh side of the meat, then rub the chilli mixture into the flesh, pushing it into the holes and any gaps between the muscles. Place the shoulder on a rack in a roasting tin, then roast for 30 mins or until the skin begins to crackle up, blister and brown. Pour over half the lemon juice and 2 tbsp of the oil. Reduce the heat to 180C/ fan 160C/gas 3, then leave the meat to roast for about 2 hrs. The shoulder is ready when it is completely soft under the crisp skin. You can tell by prodding it with a roasting fork - the meat should be tender and give way. Set the meat aside to rest.
- While the meat rests, make the gravy. Tip all the fat out of the roasting tin, then place the tin over a low flame. Tip in the rest of the lemon juice, then sizzle, scraping any sticky bits off the bottom with a wooden spoon. Pour in the stock, then bring everything to the boil. Strain the gravy through a sieve into a small saucepan, add the oregano leaves, then simmer for a moment. Serve each person some of the crisp skin and meat cut from different parts of the shoulder. Serve with the side dishes, see recipes below, and some buttered new potatoes.
Nutrition Facts : Calories 610 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 65 grams protein, Sodium 0.7 milligram of sodium
SLOW-ROASTED PORK SHOULDER
Provided by Food Network Kitchen
Categories main-dish
Time 5h45m
Yield about 6 main course servings (
Number Of Ingredients 7
Steps:
- Preheat the oven to 275 degrees F.
- In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl.
- Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours.
- Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly.
- Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork.
- Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side.
REALLY SLOW ROAST PORK SHOULDER WITH CRISPY, CRISPY CRACKLING AND GARLIC ROAST POTATOES
Provided by Lorraine Pascale
Categories main-dish
Time 6h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F.
- Grind the fennel seeds, peppercorns and salt in a spice grinder. Place the pork shoulder into a roasting pan and cut the rind into cross hatches. Rub the spice mixture into the meat and put it in the oven for 4 hours.
- Arrange the potatoes around and under the meat and put it back into the oven for 1 hour.
- Now add the garlic, shallots and carrots around the pork. If your roasting pan is not large enough to accommodate all the vegetables, place them in a separate roasting pan. Cook for 30 minutes, then add the pears. They don't need much cooking time and will disintegrate if cooked too long. Cook for another 30 minutes
- When the meat is tender and flakes with a fork, remove it and the vegetables and keep warm. This will give the pork time to rest and become more tender. If the pork rind is not crispy, put it under the broiler for a few minutes until it is really crunchy and crispy.
- To make the gravy, pour off all but 1 tablespoon of the fat from the roasting pan. Stir the flour into the roasting pan, add the wine, put the roasting pan onto a burner over medium-high heat and cook until the wine is reduced by half. If not using the wine, do this with the stock. Now add the stock and scrape off any bits of meat and vegetable on the bottom of the pan. Taste and add any seasoning if you think it needs it.
- If the gravy is too thin, make a paste in a bowl with 1 tablespoon and 1 tablespoon flour. Add some of the hot gravy to the small bowl and stir. Add this to the hot stock, stirring constantly and bring to a boil. The gravy will thicken slightly.
- If your gravy is too thick, just add a touch more stock. Serve the meat and vegetables with the gravy.
- This dish struggles to make it to the table as the family descends upon it while I am trying to finish the gravy! Use any leftovers for pork sandwiches with some crunchy pickle.
SLOW ROASTED PORK SHOULDER
Provided by Food Network
Categories main-dish
Time 5h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Season the pork shoulder with salt and pepper.
- In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
- Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.
- Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce.
MEAL PREP SLOW-ROASTED PORK SHOULDER
This make-ahead pork shoulder recipe has endless uses. Cook it on a weekend and you'll be set for easy-prep meals throughout the week. By roasting the pork until tender, and then covering it to braise for 30 minutes, you get a beautifully browned piece on top that you can slice for a hearty dinner plate or sandwiches, and also a shreddable juicy portion on the bottom--perfect for tacos, BBQ sandwiches and salads. We kept the seasoning simple so you can add your favorite herbs and spices the second time around.
Provided by Food Network Kitchen
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Put a large ovenproof Dutch oven, without the lid, into the oven and preheat to 425 degrees F.
- Meanwhile, rub the pork all over with 2 tablespoons salt and 1 teaspoon pepper.
- Once the oven is preheated, carefully remove the Dutch oven and add the pork to it fat-side down. Roast until golden all over, 45 minutes. Reduce the oven temperature to 300 degrees F and flip the pork so it is fat-side up. Continue to roast until the internal temperature is about 175 degrees F, about 3 hours. Cover the pot with the lid and continue to cook until the internal temperature is 195 to 200 degrees F, about another 30 minutes. Remove the pot from the oven, uncover and let rest until the meat is cool enough to handle, about 30 minutes.
- Transfer the pork to a cutting board. Skim off the fat from the liquid at the bottom of the pot with a spoon or ladle and discard it. Reserve the liquid for re-warming the meat.
- Pull the meat from the bone and discard it. The part of the meat that was in the bottom of the pot and cooks in the liquid is perfect for shredding with two forks. The top part that roasts for most of the cooking time should be sliced in to 1/2-inch pieces for browning in other recipes Refrigerate in airtight containers for up to 5 days.
CRISPY SKIN ROASTED PORK SHOULDER
Pork is just about my DH's favorite meat, so I am always on the lookout for new ways to prepare it. I found this in a Pork Recipe leaflet. Prep time included 4 hours chill time.
Provided by Jellyqueen
Categories Pork
Time 6h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Using a sharp kinife make several shallow cuts about 1/2 inch deep in the pork.
- Spread the onion slices on the bottom of a glass roasting pan.
- Place the remaining ingredients in a food processor and process to make a paste.
- Rub pork should whth the mixture all over, making sure that it goes into the cuts.
- Place pork on top of the onion slices.
- Cover with plactic wrap and place in the refrigerator for at least 4 hours, turn at least once when sitting.
- Preheat oven to 450 degrees F.
- Remove the plastic wrap and place in oven, fat side up.
- Cook for 30 minutes, then lower heat to 325 degrees F and roast for 2 more hours.
- Baste with it's own juices every 30 minutes.
- Cook until internal temperature reaches 150 degree F.
- Remove from oven and let rest for 15 minutes before cutting.
Nutrition Facts : Calories 574.4, Fat 42.7, SaturatedFat 14.4, Cholesterol 161, Sodium 731.1, Carbohydrate 5.7, Fiber 1.1, Sugar 2.4, Protein 39.7
SLOW-ROASTED PORK SHOULDER AND ROASTED PORK STOCK
Yes, this is a time consuming recipe, but really you are getting an amazing roast dinner one night and an incredibly rich stock that can be used right away or frozen for later use. I like this for use as a base stock in homemade Chashu Ramen, but would also be wonderful in other hearty soups.
Provided by Meghan
Categories Stocks
Time 18h25m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE ROAST:.
- Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart.
- In a mortar and pestle crush garlic, salt, seasoning, and pepper into a coarse paste. Rub all over roast, into score marks especially. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.
- Roast in a 450° oven until deep golden brown, 40 to 45 minutes.
- Remove pan from oven, scatter onion and carrot slices around pork. Pour 1 cup of the wine and 2 cups of the broth into pan. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170°, 8 to 9 hours.
- About 30 minutes before serving, transfer pork to a carving board. Cover pork loosely with foil and set in a warm place. Pour the remaining broth and wine into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (reserve vegetables for the stock making); you should have 1 to 1 1/3 cups drippings. Skim off fat.
- Peel skin off roast and set aside for stock making. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.
- FOR THE STOCK:.
- Preheat oven to 400°.
- Remove the majority of the meat from the bone (be sure to leave some on, as well as any attached fatty parts you wouldn't eat), add to the roasting pan. Add in the reserved pork skin and cooked vegetables from making the roast along with the fresh onions, carrots.
- Roast in the oven for 20-30 minutes until the it gets a nice golden crisp to it.
- Place the bone, pan drippings and veggies in a stock pot, add in thyme, bay, garlic then cover with water by about an inch. Cover pot, then bring to boil, then reduce to a simmer for 8-9 hours. (yes, that's right).
- Remove from heat allowing to return to room temperature. Refrigerate overnight. Remove from fridge and skim off hardened white fat.
- At this point the stock will be almost gelatinous, so you will have to warm the stock a little before you can strain it. Strain thru mesh strainer, throw out solids. You now have quite possibly the best pork stock you will ever have.
Nutrition Facts : Calories 758.5, Fat 31.4, SaturatedFat 11, Cholesterol 272.9, Sodium 1287.3, Carbohydrate 7.9, Fiber 1.1, Sugar 2.9, Protein 96
SLOW ROASTED PORK SHOULDER WITH PEACH SAUCE
Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated. http://bit.ly/amrtBM
Provided by DrGaellon
Categories Pork
Time P1DT6h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE ROAST: Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and brown sugar in medium bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate at least 12 and up to 24 hours.
- Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush off any excess salt mixture from surface. Season roast with pepper. Transfer roast to V-rack coated with nonstick cooking spray set in large roasting pan and add 1 quart water to roasting pan. (Monitor during cooking and add more water if needed to keep fond from burning.).
- Cook roast, basting twice during cooking, until meat is extremely tender and instant-read thermometer inserted into roast near but not touching bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board and let rest, loosely tented with foil, 1 hour. Transfer liquid in roasting pan to fat separator and let stand 5 minutes. Pour off 1/4 cup jus; discard fat and reserve remaining jus for another use.
- FOR THE SAUCE: Bring peaches, wine, granulated sugar, 1/4 cup vinegar, 1/4 cup defatted jus, and thyme to simmer in small saucepan; cook, stirring occasionally, until reduced to 2 cups, about 30 minutes. Stir in remaining tablespoon vinegar and mustard. Remove thyme, cover, and keep warm.
- Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean kitchen towel to grasp bone). Using serrated knife, slice roast. Serve, passing sauce separately.
Nutrition Facts : Calories 645.9, Fat 40.9, SaturatedFat 14.2, Cholesterol 161, Sodium 3307.3, Carbohydrate 21.1, Fiber 0.5, Sugar 19.9, Protein 39.2
SMOTHERED PORK CHOPS (CROCK POT)
Called Mom's Smothered Pork Chops in Judith Finlayson's Delicious and Dependable Slow Cooker Recipes. *Variation: You can substitute 3 1/2 to 4 lbs. country style ribs but broil the ribs for 5 min. per side before placing them in slow cooker then add 1 tbsp. oil in skillet and proceed with the step that begins "Add onions..." and cook for 8 hours on low or 4 hours on high.
Provided by Oolala
Categories Pork
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- On a plate, combine flour, salt and pepper and dredge pork in mixture, coating both sides.
- In a nonstick skillet, heat oil over medium heat and add pork in batches and brown both sides; transfer to slow cooker when done.
- Add onions to pan, adding more oil if necessary, and cook, stirring until softened.
- Add garlic and cook, stirring for 1 minute.
- Stir in chili sauce, vinegar, brown sugar, Worcestershire sauce and mustard; bring to a boil.
- Pour sauce over chops.
- Cover and cook on low for 4-5 hours or cook on high for 2-2 1/2 hours, until meat is tender.
Nutrition Facts : Calories 706.2, Fat 39.8, SaturatedFat 10.8, Cholesterol 176.9, Sodium 961.8, Carbohydrate 26.2, Fiber 3.3, Sugar 13.2, Protein 56.3
SLOW-COOKER PORK ROAST
This easy pork roast is a hands-off dinner party main, thanks to your slow cooker. Marinate the boneless pork shoulder in advance for a low-stress menu.
Provided by Anna Stockwell
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- The night before or up to 2 days before cooking, pulse the anchovies, garlic, mustard, salt, sugar, pepper, and allspice in the jar of a food processor until a thick paste forms. Rub that paste all over your tied pork roast, pushing it between the cracks as much as possible. (If you care about how your hands smell, you might want to wear gloves for this process.)
- If you have room to store the insert of your slow cooker in the fridge, tuck the rubbed roast into it, cover it, and refrigerate. If there's just no room, seal it into a resealable plastic bag and then refrigerate. Let it sit at least overnight or up to 2 days so that the salt and seasonings in the paste have a chance to penetrate the meat to tenderize and flavor it.
- Place the insert and the pork into your slow cooker set to low, cover, and cook until the meat is fork-tender but not completely falling apart, 7 to 7½ hours. (If it's done cooking before you're ready for it, simply remove it from the cooker, wrap it tightly in foil, and let it sit for up to 2 hours, then re-warm-still wrapped-in a 300°F oven before slicing.)
- Transfer to a cutting board and let rest 5 to 10 minutes. Remove the butcher's twine, then slice and transfer to a serving platter. Drizzle vinaigrette over the top, or strain some of the juice out of the slow cooker, drizzle that over the top instead, and toss a flurry of chopped herbs over the top to make it pretty.
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