I used to cook all my larger roasts in the pressure cooker until I read Nourishing Traditions by Sally Fallon. It appears the jury is still out about what heat under pressure actually does to foods. So, I've decided when I have the time, I will use the Crock Pot, in lieu of my pressure cooker.
I used to buy boneless pork loin, thinking it was a better, tastier cut of meat . . . it costs more . . . for heaven's sake!!! And then, I rediscovered the lowly pork shoulder roast and how wonderfully it cook in the humble Crock Pot!!! The results were phenomenal . . . Even if you don't take the extra time to brown your meat before placing it in your Crock Pot!
I buy a whole pork shoulder only when it's on sale. It comes with thick pig hide still on it, so, I use my kitchen scissors to cut through the hide and a very sharp fillet knife to skin it. Next, I cut out the excess fat, and depending on the size, divide the whole shoulder into 2 to 3 roasts. The individual roasts are placed in freezer bags, labeled, dated and stored in the freezer.
Start with a shoulder roast with excess fat trimmed away.
There are 2 ways to cook a frozen shoulder roast, putting it in the Crock Pot, the night before, on low, or cooking it on high for 5-6 hours. Cooking a roast over night in the Crock Pot may work for you, but for me . . . I'm salivating all night long . . . The smell drives me crazy!!!
Add a can of roasted green chilies or 1/2 cup of frozen roasted Hatch chilies (courtesy of Will).
Add chilies, 1/2 teaspoon salt, several grinds of pepper, and 1/4 teaspoon powdered garlic or 2 minced cloves of fresh garlic. Optional, adding onion wedges will add another layer of flavor. Fill with water to about 2-inches from the crock rim. Place cover on Crock Pot and cook on either HIGH for 5-6 hours or on LOW for 10 hours, or overnight.
Beautiful brown gravy, tender meat.
When the meat falls apart, it's ready to use!!!
Once the roast is done, your meal options have just increased . . . Pork roast with mashed potatoes, gravy, and a veggie; pork quesadillas , hot pork sandwiches with gravy; pork chimichangas with rice and black beans, pork tacos . . . With this 1 roast you can make several meals, saving both time, and money! Who couldn't use a little more time and money?
We're all about saving time, money, and while eating well . . . Over at Julie's!!!
Posted with Blogsy
I have a couple of questions. First, does the time frame change if I'm using a frozen BONELESS pork shoulder.. and second, you don't add water or anything? I'm assuming the gravy is from the meat drippings?! Either way I can't wait to make this.
ReplyDeleteHi Kat!
ReplyDeleteIt may change the time a bit . . . bones tend work as transmitters of heat causing the meat to heat through more quickly. You want to cook your meat until it falls apart when you put a fork in it and twist.
I do add water to about 2 inches from the top of the crockpot rim. Thanks for that question, I'll revise my recipe : - )