Friday, December 10, 2010

Pork shoulder with mustard and rosemary sauce (p. 99)

I'm not big on using the slow-cooker. I have an irrational fear of burning down the house and I don't like to leave appliances, especially heated appliances, plugged in while I'm gone (I honestly don't see why most people think it's okay to leave the slow-cooker plugged in but not a coffee pot or curling iron). Because of this fear, I am unwilling to leave the house when the slow cooker is on, which means I tend to run it overnight. This causes my food to be ready first thing in the morning, exactly when I don't feel like packaging it up and putting it away. Thus, I don't use my slow cooker very frequently.

Rachel had told me that Pork shoulder with mustard and rosemary sauce (p. 99) was delicious, so I had been looking forward to making it for some time. Unfortunately, meat is rather expensive in Colorado and a bone-in pork shoulder was going to run me about $20 or so, which seemed unreasonable. I was looking through the sale section at the grocery store and spotted a six and a half pound bone-in picnic shoulder for $5. FIVE DOLLARS! Perfect.

Searing my pork shoulder was challenging--none of my pots or pans was really big enough and it was challenging to get in or out.

When I removed the pork, I added an onion, a carrot, and garlic to the pan:

I then added chicken broth, dry white wine, and rosemary to the veggies:

I poured it over the pork and set the slow cooker. TJOC says to cook it for 5 or 6 hours.

I cooked mine overnight, so it was much more like 10-12 hours:

It was a good sign that it was almost impossible to get out of the slow cooker--it was literally* falling off the bone. I drained off the cooking liquid and put the pork in a casserole dish that would fit in the refrigerator.

I melted a half stick of butter and then added a little flour and cooked for a couple minutes:

I whisked in the cooking liquid from the slow cooker and added some Dijon mustard:

Poured the gravy over some pork, all on egg noodles:

This pork dish was DELICIOUS. It was incredibly good. The mustard lent a delicious tang, the gravy was some of the best I've ever had. I could sit and drink a cup of the gravy, as disgusting as that sounds. The meat was fall-off-the-bone tender. And it was perfect on egg noodles. Plus, if you don't have an irrational fear of burning down the house, it would be incredibly easy. It makes a TON of food too--TJOC says eight to ten servings but I think that's low--but it won't be a problem because you will want to eat it all anyway.

In fact, it was so good, that Josh, who never thinks to put anything in the freezer, made sure to freeze the leftovers before he left for Christmas.

*As those of you who know me in real life know, the misuse of the word "literally" is my absolutely biggest pet peeve. Your head did not "literally" explode because you saw something that made you mad. It metaphorically exploded. You are not "literally" the only person in the world. And so on. It is literally my biggest pet peeve and metaphorically makes me murderous when I hear it.

Add to Technorati Favorites


  1. Thanks for posting this. I'm inspired to try it. I've been neglecting my slow cooker, but the rare times I use it, I ask myself why I don't do it more often, because the results are so tasty.

    To answer your question on why some of us feel it's ok to leave it on, when you wouldn't leave on a coffee pot or a curling iron, it's because, unlike those appliances, it's designed to be left on for hours and hours. The slow cooker (at least on low) doesn't heat up nearly as much as those other appliances; it's more like leaving a light bulb on.

  2. Oooh that does look delicious. I like tender shredded meat best so slow-cookers are awesome for that. I too used to be nervous about leaving it on but it occurred to me it was *made* to be left on for 8 hours, unlike the iron, coffee pot, etc.

    I've also taken to plugging it in outside on our tile patio (nothing flammable around) as this also keeps the house from smelling like roast for 3 days. (K's very sensitive to strong smells)

  3. Ha, should've read the above comment first. :)


I love comments! Please let me know what you think!

I'm really sorry, I hate comment moderation, but I've been getting annoying Japanese spam messages lately so...comment moderation has started.