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SLOW COOKER PORK SHOULDER ROAST: Nom Nom Paleo

When looking at the week ahead and you know you have one day that is jam packed full and will have no time to make a dinner, well here is a great recipe.  This is one you can set as the kids are off to school or you are drinking your morning coffee.  We love this one as it is ready when we get home, veggies and all.  Just try to remember to season the meat ahead of time.  This recipe is from Nom Nom Paleo.

SLOW COOKER PORK SHOULDER ROAST

Here’s what I assembled to feed 4 hungry adults:

  • 2.5 pound tied boneless pork shoulder roast (I wish I had a bigger one but I got this size in my CSA box)
  • 2-4 tablespoons Chili Con Carne Seasoning (or your favorite dry rub)
  • Kosher salt
  • Freshly ground pepper
  • 2 medium onion, thinly sliced
  • 4 large carrots, cut into ½” slices

Here’s what I did:

I dried off the pork roast with some paper towels and seasoned it liberally with salt, pepper, and the spice blend. Don’t be afraid to be aggressive with the seasoning.

I placed the roast in a gallon sized Ziploc bag, squeezed out all air, and stuck it in the fridge. The roast should marinate for at least 4 hours and up to 2 days.

A couple days later, I threw some chopped carrots and onions into my slow cooker and tossed them with salt and pepper.

I placed the roast (and collected juices) on top of the vegetables, covered it with a lid, and cooked the pork on low for 8-10 hours.

When the roast was finished cooking, I preheated my broiler. I placed the roast on a greased wire rack on a lined baking sheet and put it under the broiler (~ 6 inches from the heating element) and browned it for about 2 minutes on each side.

I cut the binding on the roast plated the carrots, onions, and gravy. I put the roast on top of the veggies and used two forks to shred the meat.

Yummy. My only regret is I didn’t have a larger roast because I barely had any leftovers!

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