Cooktop Cove: Raw pork shoulder in a Crock-Pot turns into a dream when it's finished cooking
By Rhona Reid
Pork shoulder is the greatest cut of meat for the slow cooker. Those ripples of flavor-rich fat cook down beautifully, leaving succulent, tender meat that shreds like a dream. Cut away some of the fat if you wish, but not too much, as it contributes so much to the texture and taste of the finished dish.
Serving the meat with cold, crisp coleslaw is such a brilliant idea. Whether you buy it from the store, or make your own, adding some grated apple and a squeeze of fresh lemon juice adds a freshness that works brilliantly with the pork.
For the pork
2-1/2 - 3 lb boneless pork shoulder
1 onion, chopped
1 green bell pepper, chopped
1 tsp dried thyme
1/2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1/2 cup (120 ml) chicken broth/stock
20 whole grain slider buns or dinner rolls
For the sauce
1 cup (240 ml) balsamic vinegar
3/4 cup (180 ml)ketchup
1/3 cup light brown sugar
1/4 cup (60 ml) honey
1 tbsp Worcestershire sauce
1 tbsp Dijon-style mustard
1 clove garlic, minced
1/2 tsp pepper
1/4 tsp salt
1. Place the pork, onion, bell pepper, thyme, rosemary, salt and pepper into your slow cooker, pour over the broth and set to cook for 9 - 10 on low or on high for 4-1/2 to 5 hours
2. Meanwhile, make the sauce by combining the vinegar, ketchup, sugar, honey, Worcestershire sauce, mustard, garlic, pepper and salt in a medium saucepan.
3. Bring to the boil then reduce the heat and simmer for 20 minutes, or until until slightly thickened, stirring every few minutes.
4. Once the cooking time is over, place the pork onto a cutting board and shred using two forks, then remove the vegetables from the cooking liquid and stir into the bbq sauce.
Serve the pork and sauce on the rolls, and offer a bowl of chilled coleslaw for a really fabulous crunchy, creamy contrast to that delicious pork!
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