Daily Archives: October 30, 2013

Slow Cooked Shredded Pork

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I am currently having a major love affair with my Slow Cooker. This recipe is one of the reasons why.

Slow Cooked Shredded Pork

5-6 pounds Pork Butt / Shoulder boneless (with bone, add a couple of pounds)
1/2 cup Dijon Mustard
1/4 Real Maple Syrup or 1/4 Cup Honey
1 Tbls Rice Vinegar / Rice Wine Vinegar
1 Tsp Salt
1 Tsp Pepper
1 Tbls Tones Rosemary Garlic Seasoning***

Break down the pork. If you haven’t done it before, prepare yourself for a workout. Because you’re going to end up with tasty shredded pork, it doesn’t have to be pretty. Try to remove all the excess fat that you can. You won’t get it all but that’s OK. You need some for flavor, you just don’t want big globs of it. The last one I did was about 5.5 pounds before I broke it down. I ended up with about a pound of fat when I was done. Also, if you buy your pork from the supermarket, there’s a good chance that it will be bone in and it will still have the skin. You will need a very sharp knife to remove the bone and the layer of fat and skin. There are helpful sites that will give you an idea of how to do this. In this case, Google is your friend.

Once the pork is broken down, put it in your slow cooker, turned on low.

Mix the Mustard, Syrup, Vinegar, Salt, Pepper and Herb Blend in a bowl. Pour this over the pork. Stir it around so all the pork gets covered. It should look like this.

Put the cooker’s lid on and let it cook for 6-8 hours on Low. A couple of hours in, I’ll turn the pork over but you really don’t need to. 3-4 hours in, the meat will start to fall apart if you try to move it. That’s OK – that’s what you want to happen. You’ll also notice a lot of liquid. This is a good thing as well. You can start to shred the pork around the 6 hour mark. I simply use 2 forks and just have it. It falls apart really easily. Letting it cook another hour or so allows the pork to suck up all the liquid that was in the cooker. This is what it looks like when that happens.

My husband will just eat this out of a bowl. My daughter likes it on a roll with some barbeque sauce.

***Tones Rosemary Garlic Seasoning pretty much has all my favorite flavors in one bottle. It just saves me time. Basic ingredients of it are rosemary, dehydrated garlic, salt, dehydrated onion, lemon peel and paprika. I’ve found it at Sams.

OWH Midweek Throwdown Seeing Stars

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This week’s Midweek Throwdown on Operation Write Home is called Seeing Stars.

Here’s my submission –

Core-dinations Black, Xerox Flecs Cover, Studio G in Memento Tuxedo Black. Distress Inks Tumbled Glass. Sizzix Sizzlit Star. Zigzag is from Silhouette. The Precious.