SUBMITTED BY Felicia Lisa
I regret not taking photos prior to serving, but I don’t have a smart phone.. just a dumb camera that requires d/ling photos…resizing etc. But.. I tried 3 new recipes for our game day menu today. It was excellent and took very little effort!!!
I’m going to post the links with my minor changes below.
Pork Roast Recipe.
recipe from just a pinch.com http://addapinch.com/cooking/2012/11/29/pork-roast-recipe/#axzz2pafQLaR8
1. Shoulder Blade Roast (Boston butt).
2. Low and slow. I cook my pork roast looooow and slooooow. Trying to rush this cut of meat just isn’t good to me. I normally cook my pork roast in my slow cooker for anywhere from 8-10 hours. Yep, you read it right. I like to put it into my slow cooker as I’m going to bed and then waking up to supper being ready before I even start breakfast. However, usually, I’ll leave it on warm with the liquid that cooked off while it cooked overnight still in the slow cooker and let it “steam” in the slow cooker for another 4 hours or so. Those roasts will absolutely without a doubt melt in your mouth!
3. Keep it simple. This pork roast recipe doesn’t include a ton of ingredients. It’s simple. Boston Butt, Worcestershire, and whatever dry rub I’m loving at the moment. I don’t even add any other liquids.
Felicia LisaMy changes: I sliced up a large sweet onion – 1/2″ – 3/4″ slices and lined the bottom of the slow cooker prior to setting the roast in. I splashed in the 10 dashes of Worcestershire sauce. My rub was something I get at Costco called Simply Asia – Sweet Ginger Garlic Spice. I let it cook on high for about 6 hrs, and then turned to low for two hrs. It just fell off the bone. NO WATER OR BROTH added to the crock. PS – Oh yes… I have to say this. I remove every ounce of FAT I can see on the pork roast prior to cooking. The second day I skim off any fat I may have missed from the broth.
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I got two meals out of the roast. First night I just served slices of it with some nice homemade applesauce on it. French bread, green salad, and mashed spuds. Second night I pulled the pork, chopped up the yummy soaked onions from the bottom of the crock, added some Sweet Baby Rays and mixed it up. I made Pulled Pork Sliders on Ciabatta rolls, and then served it with the cabbage slaw I listed.I have to say this. I remove every ounce of FAT I can see on the pork roast prior to cooking. The second day I skim off any fat I may have missed.
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