Does a 4-pound piece of meat intimidate anybody? You bet it does. When I first started cooking, that was the one avenue I never wanted to walk down and and explore. Not only is a hefty piece of meat intimidating to look at and ponder how to fix it up, but it can be daunting to think of what would happen if you were to “mess up.” Nobody wants to throw money down the drain, I get that. That’s where my handy dandy little slow cooker has come in handy. I meant to say handy twice, that is how wonderful it is. It is my prince charming when my prince charming isn’t home. Mister Crockpot is a great fill in and produces wonderful dishes for me, that I pay no attention to after I close that lid.
Pork shoulder roasts and pork butt are pretty affordable cuts of meat. You also do not need to do much to deliver a tasty result. I bought two 3-4 pound roasts, and I made this stew with one of them and a simple garlic infused roast right afterwards. Why did I bring in the pear cider? Well, I started drinking the bottle a few days before and couldn’t bring myself to finishing it. It was losing carbonation quickly, and I did not want to toss it nor drink it on its own. In the slow cooker it went with my meat. The results were incredible. I am not even really sure how to classify this dish. It turned out to be a hybrid of a stew and roast. It was their lovechild. Their beautiful, bold, full-bodied and unexpected lovechild.
BUT WHAT ARE THOSE CUTE WHITE AND YELLOW THINGS, MONICA? Oh, those are just soft-boiled quail eggs. Don’t mind them. They are just the most delicious and most nutrient-dense eggs I have ever eaten- no big deal. I started picking up eggs from a local farmer, who is selling them to me for $3/dozen. She is amazing. Her name is Isabel. I wish she used social media, so she could see these kinds words. I will just let her know. She has over 100 chickens on her farm, and they are all roaming around having a great time all day long. She feeds them bugs, grass and organic vegetables. She is so smart. I love her, once again. The quail eggs were a complete surprise in my daily pickup. They were so gorgeous, I didn’t want to do anything with them except leave them on display in a bowl on the counter. I finally worked up the courage to delicately soft boil them and throw them on top of this dish, for an “aww” effect. Wham bam, thank you me!
Pork Shoulder Roast
- 3 1/2 - 4 pound Pork Shoulder Roast
- 1/2 cup pear cider
- 1 shallot diced
- 1 head of garlic diced
- 2 tablespoons ghee (I use this brand religiously but any grass-fed ghee will work)
- 1 Granny Smith apple diced
- 2 cups Mirepoix (a mixture of carrots onions and celery)
- 1 lemon
- sea salt and pepper enough to coat the roast (a few tablespoons)
|Cook Time||480 minutes|
|Prep Time||10 minutes|
- Slice 1/2" deep incisions into the pork shoulder, with about 1" between each one. Rub enough sea salt and white pepper into the roast to coat it entirely, especially focus on the cuts.
- Place the roast into a Crockpot or slow cooker. Slice a 2" piece of ginger and place it into the slow cooker with the roast, as well as the juice from the lemon and the lemon's remains.
- Add the rest of the ingredients on top of the roast, with the exception of the ghee.
- Place the ghee on top of everything and cover the slow cooker.
- Let it cook for 8-10 hours on low. Then, pull the ginger piece and lemon out of the pot. The roast should be ready at this point. Now, slice off a few pieces and get to it.