Not too long ago I was rummaging through the fridge trying to figure out what to make for breakfast. In there was a good sized chunk of pork butt left over from making sausage the day before. Typically I just cut the left over meat into cubes sized for grinding, pack then in 1-pound packages, and put them in the freezer for later use. I didn't want to do that this go-around so while we were eating breakfast, I thought through what I wanted to do with this pork. It was still early so I had all day for it to cook. Here's what I decide to do.
The base for my sauce (full recipe to follow). ro Tel tomatoes with Habaneros and crushed tomatoes
Cut the pork into 4 pieces, into a large skillet with a bit of EVOO, and sear on all sides. Sauce all mixed up in the bowl
Meat into the slow cooker and sauce poured over top. Turn cooker onto high just to get things heated up.
Here we are about 4 hours into it
About 8 hours into it and meat is really starting to soften up
Took the meat out and cut it into small cubes then back into the cooker to soak in the sauce
You could probably do this up front and it'd cook faster. This step was an after thought to be honest
Dinner is served....along with Spanish rice, re-fried beans topped with cheddar cheese, and warm tortillas.....and the executive chef in the background
This came out very, very well. It has a deep, rich flavor with a bit of spice and texture of good Carne Guisada, which I absolutely love. The wife put this on the "must-do-again" list and named it Stewed Pork. Sorry for the lack of creativity with the name but there have been so many new creations over the past few years, we are running out of ideas for names
That's ok though as we continue to eat really well around here. I have since done this and left the chunks large and pulled it like PP. That was amazing!! After it's pulled, dump some of the sauce back over top and make sammies or tacos (we did tacos). The rest was frozen and we've used in on stuffed potatoes and huge nacho plates.
Here is the recipe that I put together:
5# Pork Shoulder (recommend cutting into 1” cubes)
1) 9oz tub crushed tomatoes
1) 10oz can Ro Tel tomatoes w/ Habaneros
1 ½ T smoked paprika
1 T garlic powder
2 T dried chopped onions
1 ½ t salt
2 t black pepper
½ t coriander
½ t cumin
I actually had about 4# of pork for this one but rounded the recipe to 5#. When I did the pulled version I did use 5# of meat and the same ingredients. Still came out great!!
For shooting from the hip on this one, I couldn't have been happier with the way it came out. Don't know if I'll be making more until Fall (we still have some in the freezer) but as much as we love a good nacho plate, even in Summer, I don't think the wife is going to allow us to run out of this
Keeping the wife happy in Lago,
Robert
The base for my sauce (full recipe to follow). ro Tel tomatoes with Habaneros and crushed tomatoes
Cut the pork into 4 pieces, into a large skillet with a bit of EVOO, and sear on all sides. Sauce all mixed up in the bowl
Meat into the slow cooker and sauce poured over top. Turn cooker onto high just to get things heated up.
Here we are about 4 hours into it
About 8 hours into it and meat is really starting to soften up
Took the meat out and cut it into small cubes then back into the cooker to soak in the sauce
You could probably do this up front and it'd cook faster. This step was an after thought to be honest
Dinner is served....along with Spanish rice, re-fried beans topped with cheddar cheese, and warm tortillas.....and the executive chef in the background
This came out very, very well. It has a deep, rich flavor with a bit of spice and texture of good Carne Guisada, which I absolutely love. The wife put this on the "must-do-again" list and named it Stewed Pork. Sorry for the lack of creativity with the name but there have been so many new creations over the past few years, we are running out of ideas for names
That's ok though as we continue to eat really well around here. I have since done this and left the chunks large and pulled it like PP. That was amazing!! After it's pulled, dump some of the sauce back over top and make sammies or tacos (we did tacos). The rest was frozen and we've used in on stuffed potatoes and huge nacho plates.Here is the recipe that I put together:
5# Pork Shoulder (recommend cutting into 1” cubes)
1) 9oz tub crushed tomatoes
1) 10oz can Ro Tel tomatoes w/ Habaneros
1 ½ T smoked paprika
1 T garlic powder
2 T dried chopped onions
1 ½ t salt
2 t black pepper
½ t coriander
½ t cumin
I actually had about 4# of pork for this one but rounded the recipe to 5#. When I did the pulled version I did use 5# of meat and the same ingredients. Still came out great!!
For shooting from the hip on this one, I couldn't have been happier with the way it came out. Don't know if I'll be making more until Fall (we still have some in the freezer) but as much as we love a good nacho plate, even in Summer, I don't think the wife is going to allow us to run out of this
Keeping the wife happy in Lago,
Robert
