I had every intention
of cooking and shredding a pork roast for sandwiches. However, once Barry
got a whiff of the savory aromas emitting from the crockpot, he had another
idea. Luckily the roast was large enough to use multiple ways
1st Use: Barry adding potatoes and carrots
during the last hour. I then added a flour slurry (about 2-3 tablespoons of
flour mixing thoroughly with about ¼ cup of water) during the last 20 minutes
to create a gravy for a Pork Roast dinner.
2nd Use: I shredded the pork, slapped it on
a griddle to heat, covered it with a slice of cheese + brushed chunks of
sliced French sourdough bread with oil and then heated it on the griddle.
3rd Use: To the last of the pork, and a few
potatoes and carrots, I added chicken stock, and then dumplings made from basic Baking Mix to create Pork Dumplings.
Melt-in-Your-Mouth
Boston Butt Pork Roast
About 3 lb. Boston Butt Pork Roast
Kosher salt and pepper
1 large onion, sliced
7 or 8 pickled pepperoncini
peppers (mild, sweet with a slight heat to them; they are commonly pickled and sold in jars)
About 1 to 2 tablespoons juice
from jarred pepperoncini peppers
1 cup of water (or more if needed)
- Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
- Add about half the onion slices and peppers to the bottom or the crockpot, top with seasoned pork and remaining onions, peppers and pickled pepper juice.
- Add 1 cup of water or enough to cover pork about halfway.
- Set on high for 5 hours or until pork literally falls of the bone.
- Transfer cooked pork to a bowl and remove bones and any excess fat.
- Use juices for gravy (see 1st
Use above) or save to use in soups.
Recipe without photos . . .
Melt-in-Your-Mouth Boston Butt Pork Roast
About 3 lb. Boston Butt Pork Roast
Kosher salt and pepper
1 large onion, sliced
7 or 8 pickled pepperoncini peppers (mild, sweet with a slight heat to them; they are commonly pickled and sold in jars)
About 1 to 2 tablespoons juice from jarred pepperoncini peppers
1 cup of water (or more if needed)
- Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
- Add about half the onion slices and peppers to the bottom or the crockpot, top with seasoned pork and remaining onions, peppers and pickled pepper juice.
- Add 1 cup of water or enough to cover pork about halfway.
- Set on high for 5 hours or until pork literally falls of the bone.
- Transfer cooked pork to a bowl and remove bones and any excess fat.
- Use juices for gravy (see 1st Use above) or save to use in soups.
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