November 26, 2013

Recipe Wednesday...Crockpot Roast Pork

Happy Hump Day! Our local grocery store had a huge sale on pork shoulder picnic roast so I grabbed a few to store in our freezer. This is something that I put together for dinner. I did make a burrito of sorts out of this meat, but it tastes great as is or you can put store bought bbq on it and make a bbq sandwich out of it. This is one recipe that you will just throw caution to the wind and sprinkle the seasonings onto the meat. 
Here goes:

Crockpot Roast Pork


4-lbs. boneless pork shoulder roast, leave the fat on
2 c. warm water
2 tsp. chicken base ( I use Better Than Bouillon)
Onion powder
Garlic powder
Dried oregano
2 Bay leaves

1. Turn the crockpot on high setting while prepping the ingredients. Add the chicken base to the warm water,
    stir until the chicken base dissolves. It doesn't have to dissolve all the way. Add to the crockpot.
2. Sprinkle the onion powder, garlic powder and oregano to lightly coat the pork all over. Place the 
    pork in the crockpot, skin side up.
3. Cover and cook on high for 30 minutes. If you don't have time, leave on low setting. Cook the pork 
    on low 7-8 hours. Check at 7 hours to see if the pork is tender. When it shreds easily, then it's done.
    Turn the heat off.
4. Carefully remove the pork and place on a large cutting board or plate large enough to shred. 
    Do not discard the cooking liquid in the crockpot. Remove 
    all the excess fat and skin, discard. Place the shredded meat back into the crockpot after removing 
    any impurities. Mix the meat into the liquid then place everything into a serving dish. 

Since I used the meat for burritos, I made some salsa to go along with it. Here's my salsa recipe. I did not put bell peppers or jalapeños in here because I cannot have the salsa with bell peppers or spicy jalapeños. You can add the peppers if your family likes these two ingredients. 

Kim's Super Easy Salsa
Makes  2 1/2 cups 


1 large tomato, quartered, seeds removed
1 (28 oz.) can whole tomatoes, remove all liquid
1/2 a bunch of cilantro, rough chop
1/2 small onion, cut into large pieces
Juice of one lime
1/2 tsp. salt
Pepper to taste (optional)

Note: If adding bell pepper and jalapeño, use half of the bell pepper, cut into large pieces and seed the jalapeño or cut in half and leave the seeds in. Depending on how spicy you would like your salsa.

Add all the ingredients into a blender. Blend until smooth. A couple of minutes should do, but this varies according to the blender used. Add more lime juice and salt if it's not to your taste. I find it's just the right amount for our family.

We made burritos with these two recipes. 

Enjoy! Let me know how it turns out.

Wishing you all a Happy Thanksgiving! It is a time of  year to be with family and reflect on all the many blessings that we have been blessed with. 

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