Crocked Pork Roast

Zey’s has been including smaller sized pork roasts in their meat counter selections. A perfect size for two as we can have freshly cooked roast with potatoes and carrots and then use the excess for sandwiches or in a Mexican meal. Two meals and we are finished rather than having leftovers for several days. This easy crockpot  recipe was easy and very flavorful.

Crocked Pork Roast

1 onion, cut into slices 

1 1/2  to 2 lb. pork roast

Dry Rub of your choice

3 sprigs fresh rosemary

3 sprigs fresh thyme

1 or 2 sprigs fresh sage

1 tablespoon balsamic vinegar

1/4 cup red wine

1/4 to 1/2 cup pork or chicken broth, more or less as needed

About 1 tablespoon cornstarch for thickening sauce right before serving 

1. Spray crockpot with pan release. Line with the sliced onions.
2. Rub the pork roast with your favorite dry rub making sure that every nook and cranny is covered in rub.
3. Place the pork roast in crock pot on top of the onion and arrange herbs around the roast.
   
4. Mix together balsamic vinegar, red wine, and chicken broth; pour on top of the  pork roast.
5. Cover crockpot and turn to high. Let cook for around 6 to 8 hours on low (roast can be turned about half way through cooking time). 
6. Remove meat from the crockpot and discard the herbs.
7. Remove about 1/3 cup of the liquid left in the crockpot to a  microwave safe containers; whisk in  cornstarch.
8. Place cornstarch mixture into the microwave for 45 seconds (mixture should be thick a gelatinous).
9. Remove from the microwave and whisk the cornstarch mixture into the remaining  liquid in the crockpot until it thickens into a thin gravy.
10. Serve pork with gravy.

Note: If adding vegetables, it should take three to four hours to soften carrots and potatoes if set on high; if set on low, it should take seven to eight hours. To help avoid overcooked veggies place them on top of the meat. 

 

Tender, Tasty Slow Cooker Pulled Pork

An overnight marinade and the addition of onions while slow cooking, is the secret to this tender, tasty, pork that is so versatile. Use it for . . . 

·     ...a “create your own” rice bowl — besides pork and rice, we offered grated cheese, pico de ...gallo, chopped jalapenos, black beans, lettuce and chips

·     ...sandwiches

·     ...enchiladas, tacos, tamales.

Tender, Tasty Slow Cooker Pulled Pork  About 16 servings 

1/2 cup Gates BBQ rub

1 pork shoulder roast (also called pork butt) 

4 onions, sliced

1. Rub the mixture all over the pork shoulder. 
   
2. Wrap the pork in plastic wrap or a slow cook bag and refrigerate for several hours or preferably overnight.
3. Place the pork in slow cooker on a bed of the onion, leaving part of them to place along the sides of the pork.
   
4. Cover and cook pork until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. 
   
5. Shred the meat with two forks; mix in with cooked onions and juices.

 Recipe without photos . . .

Tender, Tasty Pulled Pork  About 16 servings 

1/2 cup Gates BBQ rub

1 pork shoulder roast (also called pork butt) 

4 onions, sliced

1. Rub the mixture all over the pork shoulder. 
2. Wrap the pork in plastic wrap or a slow cook bag and refrigerate for several hours or preferably overnight.
3. Place the pork in slow cooker on a bed of the onion, leaving part of them to place along the sides of the pork.
4. Cover and cook pork until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours. 
5. Shred the meat with two forks; mix in with cooked onions and juices.

Mojo Pork (electric pressure cooker) for Cuban Rice Bowls

Inspired by a recipe in the June 2019 issue of Eating Well magazine. I prepared citrus-marinated Mojo pork as the basic for Cuban rice bowl. Made in an electric pressure cooker, the pork in super tender and packed with flavor. We set it out with an array of other ingredients for a family dinner where everyone could created their own customized rice bowl. Delish!

Mojo Pork made in an electric pressure cooker    Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
   
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
   
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
   
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired.
   
6.  Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges

Recipe without photos . . .

Mojo Pork made in an electric pressure cooker  Serves about 10

1 tablespoon extra-virgin olive oil

1 (3½- to 4-pound) boneless pork shoulder or butt, trimmed and cut into 6 pieces

8 cloves garlic, minced

3 tablespoons chopped fresh oregano

2 teaspoons ground cumin

1 bay leaf

Zest & juice of 1 large orange, divided

Zest & juice of 1 large lime, divided

2 teaspoons kosher salt

2 teaspoons ground pepper

½ cup water

1 large yellow onion, sliced

1. Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
2. Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. 
3. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
4. Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
5. Transfer the pork to a bowl or platter and shred the meat into large pieces. Skim fat from the liquid, if desired. 
6. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.


Pressure Cooker Tip;  Pressure is made from steam; if there’s not enough liquid in the bottom of the pressure cooker pot to circulate and create steam, it absolutely cannot pressurize. Always be sure there’s a minimum 1/2 cup – 1 cup of liquid in the pressure cooker pot before you lock the lid into place to begin pressurizing. If, after lid is closed, the pot fails to go into pressure mode, open the pot and add more liquid.

To make ahead: Refrigerate for up to 3 days.

No pressure cooker? Braise the meat in a large pot in a 300°F oven for 4 to 5 hours.

Build-our Own Cuban Rice Bowls

Set out the following and let guests assemble their own bowls:

Rice  -- we prefer Basmati rice cooked according to package directions

Mojo pork

Black beans, drained and rinsed

Guacamole or sliced avocado

Jalapenos

Pico de gallo

Cherry or grape tomatoes

Lime wedges

Deconstructed Tamales

While watching Trisha Yearwood on Food Network, I was inspired to try this dish.

Deconstructed Tamales
Cornmeal Cakes:
   2 cups broth or water
   1/2 cup cornmeal
   1/2 teaspoon salt
   1/2 cup sharp Cheddar cheese
   Vegetable oil & butter

1. Spray a baking dish with cooking spray.
2. Combine water, cornmeal and salt in a saucepan. Bring to a boil, reduce heat to medium and cook about 5 to 7 minutes until thick and creamy.
3. Add cheese.
   
4. Pour into baking dish and allow to cool several hours of overnight.
   
5. Frying Cakes:Use a round cutter to cut out cornmeal cakes.
6. Meanwhile heat a thin layer or vegetable oil and an equal amount of butter in a skillet. (Either a non-stick pan or cast iron skillet is recommended.
7. Add cakes and fry on one side for 2 to 3 minutes.
8. Turn and fry on the other side.
   

Seasoned Pork:
   About 1/2 lb. Pulled Pork (recipe options include pulled pork loin or pulled pork)
   3/4 teaspoon teaspoon chili powder
   3/4 teaspoon garlic powder
   1 teaspoon cumin
   2 to 3 tablespoons green chilies
   Kosher salt & pepper to taste

1. Mix all ingredients together and heat.
   

Grated sharp Cheddar cheese
Pico de Gallo

To assemble:

1. Place fried Cornmeal Cake on plate.
   
2. Top with Seasoned Pork.
   
3. Add a little grated cheese.
   
4. Top with Pico de Gallo.
   

Recipe without photos . . .
Deconstructed Tamales
Cornmeal Cakes:
   2 cups broth or water
   1/2 cup cornmeal
   1/2 teaspoon salt
   1/2 cup sharp Cheddar cheese
   Vegetable oil & butter

1. Spray a baking dish with cooking spray.
2. Combine water, cornmeal and salt in a saucepan. Bring to a boil, reduce heat to medium and cook about 5 to 7 minutes until thick and creamy.
3. Add cheese.
4. Pour into baking dish and allow to cool several hours of overnight.
5. Frying Cakes:Use a round cutter to cut out cornmeal cakes.
6. Meanwhile heat a thin layer or vegetable oil and an equal amount of butter in a skillet. (Either a non-stick pan or cast iron skillet is recommended.
7. Add cakes and fry on one side for 2 to 3 minutes.
8. Turn and fry on the other side.

Seasoned Pork:
   About 1/2 lb. Pulled Pork (recipe options include pulled pork loin or pulled pork)
   3/4 teaspoon teaspoon chili powder
   3/4 teaspoon garlic powder
   1 teaspoon cumin
   2 to 3 tablespoons green chilies
   Kosher salt & pepper to taste

1. Mix all ingredients together and heat.

Grated sharp Cheddar cheese
Pico de Gallo

To assemble:

1. Place fried Cornmeal Cake on plate.
2. Top with Seasoned Pork.
3. Add a little grated cheese.
4. Top with Pico de Gallo.

Melt-in-Your-Mouth Boston Butt Pork Roast – used 3 ways

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

1^st 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.

2^nd 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. 

3^rd 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

Gates BBQ Rub

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)

1. Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
2. 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.
   
3. Add 1 cup of water or enough to cover pork about halfway.
4. Set on high for 5 hours or until pork literally falls of the bone.
5. Transfer cooked pork to a bowl and remove bones and any excess fat.
6. Use juices for gravy (see 1^st 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

Gates BBQ Rub

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)

1. Rub all sides of the pork roast liberally with Gates BBQ Rub + salt and pepper.
2. 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.
3. Add 1 cup of water or enough to cover pork about halfway.
4. Set on high for 5 hours or until pork literally falls of the bone.
5. Transfer cooked pork to a bowl and remove bones and any excess fat.
6. Use juices for gravy (see 1^st Use above) or save to use in soups.

Dinner & a Movie – Evening in Paris! Casserole-roasted Pork w/ Cabbage

Instead of an evening out, we opted for an evening in . . . complete with a French-inspired movie, Midnight in Paris, and menu. Don’t be too impressed by the name of our entrée -- Rôti de Porc aux Chou is simply Casserole-roasted Pork with Cabbage. It might even be considered peasant-fare but it was mighty good, and not all that complicated to prepare.

The recipe came from Mastering the Art of French Cooking by Julia Child, Louisette Betholle and Simone Beck. Yes, I’m having fun perusing the pages of the cookbook as I recall the foods we ate while in France a couple of years ago. No, I have no plans to make all of the recipes in the book nor will I devote a large part of this blog to those recipes!
Using the French-themed dishes that a friend gave me for my last birthday (thanks Judy!), I even created a French bistro-inspired tablescape to go along with the menu. Barry was impressed and it added to the ambience of the evening.

Rôti de Porc aux Chou (Casserole-roasted Pork with Cabbage) 6 servings

Julia’s recipe w/ my adjustments . . .

3 lb. roast of pork (I used a Boston-butt cut)

4 tablespoons cooking oil or bacon grease (I used a little of both)

1 large yellow or white onion, sliced

5 to 6 carrots, peeled & cut into thick chunks

2 to 3 cloves of garlic, peeled

1 teaspoon Kosher salt

¾ teaspoon coarsely ground pepper

1 bay leaf

1 tablespoon dried parsley flakes or about 4 sprigs fresh

5 to 6 sprigs of fresh thyme or about 1 teaspoon dried

1 lb. (about 6 cups) green/white cabbage, cut into 1/2” slices and a kettle containing 7 to 8 quarts of rapidly boiling water with 1½ teaspoons salt per quart of water

Salt & pepper, to taste

1.  Preheat oven to 325°. Dry the pork roast thoroughly with paper towels. Heat the oil in a large ovenproof casserole. When oil is almost smoking (set fire/burner to moderately high heat), place pork, fat side down in the casserole and brown on all sides. This will take about 10 minutes. (As this cooks, complete step #4.) Remove pork to a side dish.

Pork has been browned on all sides.

2.  Pour all but 2 spoonsful of fat out of the casserole. Stir in onions, carrots and garlic; add bay leaf, parsley and thyme sprigs. Cover, reduce heat and cook slowly for about 5 minutes.

Veggies and herbs have been cooked for 5 minutes.

3.  Place the pork back in the casserole, fattiest side up. Season with salt and pepper. Cover and put in preheated oven for about 1 to 1½ hours.

Browned pork is re-added to the casserole. It is not necessary to add any
liquid as the pork will release fat and juices as it bakes (covered) in the oven.

4.  Drop the cabbage into the boiling water. Bring rapidly to the boil and boil uncovered for 2 minutes. Immediately drain in a colander, and run cold water over the cabbage for a minute or two. Drain thoroughly and set aside.

Cabbage is cooking in pot of boiling & salted water.

5.  After the pork has cooked for 1 to 1½ hours, arrange the cabbage around it. Season with additional salt and pepper and baste with the juices that have accumulated in the casserole. Cover, bring to a simmer on stove top and then return it to the oven until the pork in done and the cabbage is tender (about another hour). Baste the cabbage several times with the meat juices during this period.

Pork as it is baking and being basted during the last hour of cooking.

6.  Transfer pork to a platter; remove bay leaf and thyme stems. Lift the cabbage and carrots out of the casserole with a fork and spoon so it will drain, and arrange it around the meat. Season with salt and pepper if necessary. Pour the juices (au jus) in the casserole over the cabbage or put in a small bowl and several on the side. Decorate the platter with sprigs of fresh thyme, if desired.

Pork is done; it is fork tender; notice the au jus that has formed.

French-inspired Menu:

Spinach & Tomato Salad w/ Celery Seed Dressing

Rôti de Porc aux Chou (Casserole-roasted Pork with Cabbage)

Crusty French-style Bread

Barry is ready to eat!