Tuesday, August 14, 2012

Crockpot Pork Shoulder


Pork shoulder is one of my favorite cuts of meat. It's so versatile. You can braise it or roast it or put it in a crock pot. You can grind it for sausage or cut it into cubes. And no matter, what, it's an amazingly tender cut of meat.

I figured it would work well with the latest product I got from Fooducopia, Captain Spongefoot Steak Wash. Just because it had "steak" in its name, it doesn't mean I had to use it on steak - or even beef. I added a few other flavors, and used it to cook some pork shoulder in my crock pot.

In winter, I might be more likely to make this in a Dutch oven on the stovetop or in the oven. In summer, the crock pot makes a lot more sense.

If your crock pot has a browning feature, that makes it easier. Or you can brown the meat in another pot and transfer it to the crockpot. You can skip this step, if you prefer.

While you can serve this right after cooking, I prefer to chill the meat and serve it the next day. There really is a difference.

Steak Wash Pork Shoulder

1 3-pound pork shoulder roast
1 5-ounce bottle Steak Wash
2 tablespoons tomato paste
2 ounces whisky
1 cup water
Salt and pepper, to taste

Sprinkle salt and pepper on the meat, then brown on both sides. Place the meat in your crock pot (if you didn't brown it there).

Mix the steak wash with the tomato paste (it's easier to do this separately, to break up the paste better) and pour it over the meat. Add the whisky and water. The liquid should come about halfway up the sides of the meat.

Cover the crockpot and cook on low until the meat is tender - about 6-8 hours. Turn the meat over about halfway through the cooking time, if you're around to do so.

When the meat is done, remove it from the crock pot and place it in a suitable storage container. Pour the cooking liquid over it. Refrigerate until thoroughly chilled, or until the next day, if that works for you.

Remove the fat from the top - it should be solid and easy to remove. The meat is easiest to slice while it's chilled, or you can heat it and then slice - your choice.

If you like, thicken the cooking liquid with a roux or cornstarch to a make a thicker gravy. Serve hot, with the gravy on the side.

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