Monday, December 5, 2011
I am finally, FINALLY done with P90X!! There has been much rejoicing from me today, let me tell you. I need to have the husband take after pics of me so I can compare with the before pics to see how I improved. I'll post them on my fitness/weight loss blog once I have them. So now my afternoons are free to do things around the house (I'm fairly certain I've accomplished more in the hour Boy #2 has been napping than I have on most days total while doing P90X) and update my blog. Again, much rejoicing!
In one of my many recent catch-up posts, I once again professed my love for the Meal Planning 101 blog. As I was scouring it for recipes at one point I saw this one for a pork shoulder. Conveniently soon there after I found a pork shoulder on sale, so I figured I'd buy it and try this out. I had never been steered wrong from there before...don't you love finding blogs like that?!
Slow Roasted Pork Shoulder
Source: Meal Planner 101 blog
4 to 5 pound pork shoulder, bone-in
1 tbsp brown sugar
2 tsp cumin
1 1/2 tsp smoked paprika
1/2 tbsp salt
1 tsp pepper
1 tbsp olive oil
1 medium yellow onions, peeled and cut into wedges
4 cloves of garlic, peeled
1 28 oz. can of diced tomatoes
1 12 oz beer (use chicken stock or water here if you prefer, but we used a brown ale and it was perfect)
Preheat oven to 325 degrees
If the pork shoulder has any thick layers of fat you want to trim that off. Mix together the cumin, paprika, brown sugar, salt and pepper and rub it all over the pork shoulder. Let it rest with the spice mixture on for about 30 minutes.
Once the pork has rested, heat up a dutch oven with the olive oil over medium high heat. Place the pork inside and brown on all sides. Once it has a nice brown crust all over, remove from the pot and add the onions, garlic, tomatoes and beer. This is the part where you scrape up all the delicious bits off the bottom. Place the pork back in the dutch oven, cover and slow roast for 3 1/2 to 4 hours until the pork is extremely tender and pulls apart with a fork.
Remove the pork roast from the dutch oven to a cutting board. Using two forks, shred the meat and place on a platter. Remove any bits of fat. Serve the pork with mashed potatoes and steamed carrots and spoon the delicious sauce over the top. You can also puree the beer/tomato/onion mixture to get rid of any big chunks...it becomes a beautiful thick gravy that is just delicious. Enjoy every bite of this incredible roast.
I had never cooked a pork shoulder before, so I was a little excited to try something new. This was super easy to put together, too. Mix rub, rub on meat, walk away and do something else. Heat oil, throw in roast, put away some dishes, turn roast in pot, put away some more dishes, turn roast in pot, put dirty dishes in dishwasher, turn roast in pot, finish loading dishwasher, finish roast steps. I'm all about multitasking.
This smelled AMAZING while it was cooking, I could not wait for dinner. And, folks, let me tell you, this did not disappoint. Oh man...it was so good! We all really loved it. It yielded quite a lot of meat, too, so we had pulled pork sandwiches with it later in the week. The meat was so tender from the slow roasting, it literally just fell apart once I started shredding it.
One of my local grocery stores had these on sale recently so I picked up another and can't wait to have this again, although the husband just got a smoker and wants to smoke it, which I would probably be okay with too. He can have part of it, and I'll slow roast the other.