Pork Slow Cooker
Recipes
Slow Roasted Pork Shoulder A slow roasted pork shoulder is one ofthe best, special meals that you can cook at home. And when done right it gives you a combination of crispy skin andtender, juicy meat that you just cannot get any other way.
Ingredients
6 – 7 lbs of port shoulder, with the
bone and skin.
1 head of garlic
1 tablespoon of sea salt
1 1/2 teaspoon of oregano
1 teaspoon of dried thyme
1/2 teaspoon of pepper, ground
1 onion
1 carrot
1/2 cup of oloroso or cream sherry
4 cups of chicken broth with the fat
skimmed off
1/4 teaspoon of chili flakes
1 1/2 teaspoon of sherry or
balsamic vinegar
Directions
1. Rinse and pat the pork shoulderdry.
2. Score the skin in a cris crossmanner to about 1/8 of an inch sothat it gets a diamond shaped pattern.
3. Crush the garlic, oregano, pepper,thyme and salt so that it forms acoarse paste.
4. Rub this paste all over the portshoulder.
5. Set this roast in an oiled roasting pan with the skin side up.
6. Set the oven to 450 degrees and roast for 40 – 45 min.
7. Take the tray out of the oven and transfer the pork to a slow cooker.
8. Scatter the onions, chili flakes and carrots around it.
9. Pour out half of the sherry and the broth on the pork ensuring that the surface of the roasted pork isthoroughly wetted.
10. Set the cooker over a low heat and cook for 7 – 8 hrs.
11. Test with a thermometer at the end of this time and when the temperature at the deepest portion of the meat is over 175 degrees, it is ready to come off the heat.
12. Before serving, transfer the pork to a carving board and set it in a warm place after covering it.
13. Pour the remaining sherry and broth into the cooker and bring to a boil.
14. Scrape the bottom and reduce to half.
15. Pour it through a wire strainer
16. Stir in the vinegar and skim off the excess fat.
17. Now lift the skin off the pork shoulder and cut it into pieces along the earlier grooves.
18. Slice the meat into strips and arrange them on a plate along with pieces of the skin.
19. Drizzle the pan juices (to preference) over the plate.
6 – 7 lbs of port shoulder, with the
bone and skin.
1 head of garlic
1 tablespoon of sea salt
1 1/2 teaspoon of oregano
1 teaspoon of dried thyme
1/2 teaspoon of pepper, ground
1 onion
1 carrot
1/2 cup of oloroso or cream sherry
4 cups of chicken broth with the fat
skimmed off
1/4 teaspoon of chili flakes
1 1/2 teaspoon of sherry or
balsamic vinegar
Directions
1. Rinse and pat the pork shoulderdry.
2. Score the skin in a cris crossmanner to about 1/8 of an inch sothat it gets a diamond shaped pattern.
3. Crush the garlic, oregano, pepper,thyme and salt so that it forms acoarse paste.
4. Rub this paste all over the portshoulder.
5. Set this roast in an oiled roasting pan with the skin side up.
6. Set the oven to 450 degrees and roast for 40 – 45 min.
7. Take the tray out of the oven and transfer the pork to a slow cooker.
8. Scatter the onions, chili flakes and carrots around it.
9. Pour out half of the sherry and the broth on the pork ensuring that the surface of the roasted pork isthoroughly wetted.
10. Set the cooker over a low heat and cook for 7 – 8 hrs.
11. Test with a thermometer at the end of this time and when the temperature at the deepest portion of the meat is over 175 degrees, it is ready to come off the heat.
12. Before serving, transfer the pork to a carving board and set it in a warm place after covering it.
13. Pour the remaining sherry and broth into the cooker and bring to a boil.
14. Scrape the bottom and reduce to half.
15. Pour it through a wire strainer
16. Stir in the vinegar and skim off the excess fat.
17. Now lift the skin off the pork shoulder and cut it into pieces along the earlier grooves.
18. Slice the meat into strips and arrange them on a plate along with pieces of the skin.
19. Drizzle the pan juices (to preference) over the plate.
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