One Pork Butt – Three Meals: Pulled Pork

20 04 2016

I am really into throwing a hunk of meat into the crockpot to cook all day, shredding it up and using it in several meals throughout the week. It’s such a time saver for this busy mama! In this post I’ve shared how I made a basic pulled pork, which I have divided out and will use in three different meals. Stay tuned for those recipes!

Pulled Pork

The following is compliments of This Girl’s Gotta Eat:

  • 3.5 lb pork shoulder/butt
  • 1 medium onion, cut into large chunks
  • 1 cubanelle pepper, cut into large chunks
  • 5-6 garlic cloves, skins removed and whole
  • 3 dried bay leaves
  • 1/2 cup low-sodium chicken stock
  • 1/2 Tbsp Himalayan pink sea salt

Add the onion, pepper, garlic and bay leaves to a crock pot. Place pork fat-side down on top of the veggies. Add chicken stock and salt the pork. Close lid and cook on low for 6-7 hours until meat falls off the bone and can easily pull apart.

Remove pork to a large cutting board and allow to cool slightly. Using two large forks (or your hands), pull the pork into pieces, discarding any visible fat, and store in a large covered container in the fridge.

Strain the broth left in the crockpot through a fine mesh strainer and store in a covered container in the fridge as well. Once the broth cools, the excess fat will settle at the top and can be easily discarded, while the broth can be used in other dishes.

Crockpot Pot Roast With Garlic-Thyme Gravy Over Oven Roasted Potatoes and Green Beans

16 05 2012

This beauty is brought to us by Cuisine’s Slow Cooker Menus and is perfect for a hectic weekday! This can be set up the night before, or in the morning before you head out. And when you get home dinner is done with just a few finishing touches, such as serving with a side of This Girl’s simple roasted potatoes and green beans.

Crockpot Pot Roast With Garlic-Thyme Gravy Over Oven Roasted Potatoes and Green Beans

The following makes 6 servings of the pot roast:

  • 3 Tbsp vegetable oil
  • 1 boneless chuck roast, trimmed, seasoned with salt and pepper (3-4 lbs)
  • 1/4 cup all-purpose flour
  • 2 Tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 and 1/2 cups low-sodium beef broth
  • 1 Tbsp worcestershire sauce
  • 2 cups sliced onions
  • 6 medium carrots, peeled and cut into 2-to-3-inch pieces
  • 3 large celery ribs, cut into 2-to-3-inch pieces
  • 6 cloves garlic, chopped
  • 3-4 sprigs fresh thyme
  • 2 dried bay leaves
  • Green onions or chives for garnish

Heat oil in a saute pan over medium-high. Brown roast on all sides, 10 minutes total. Transfer roast to a 4-to-6-qt slow cooker.

Stir flour into the pan; cook 1 minute. Add tomato paste and cook 1 minute more. Deglaze saute pan with wine, cooking until liquid evaporates. Stir in broth and worcestershire; bring mixture to a simmer, scrapping up any browned bits.

Transfer broth mixture to the slow cooker; add onions, carrots, celery, garlic, thyme and bay leaves. Cover and cook until meat is fork-tender, on high heat setting for 4-5 hours or on low-heat setting for 8-9 hours. Discard thyme sprigs and bay leaves before serving.

This Girl’s Extras:

  • For the potatoes and green beans: Preheat oven to 450 degrees. Cube 4 medium-large potatoes (I used red skinned) for every 2 people. Put potatoes in a zip lock bag and drizzle with olive oil, garlic powder, thyme, rosemary and salt and pepper. Seal bag and toss around until well coated. Place on a non-stick baking sheet and roast for 15 minutes. Next, add a handful of fresh green beans (per person) and toss with potatoes. Roast for another 15 minutes, check to make sure the potatoes and green beans are done – if not – roast a few minutes longer.
  • For the gravy: Remove the meat from the slow cooker and set aside. If the sauce seems to thin, heat 1 Tbsp unsalted butter in a medium saucepan, and when melted stir in 1 Tbsp flour and cook for a few seconds, next strain sauce into the rue (flour and melted butter mixture). If the sauce is thick enough, just strain it right into a saucepan without making a rue. Cook the sauce until thick like gravy, taste and season with salt and pepper as needed. Keep the onions and carrots set aside from what you strained to serve along with the meat if desired.
  • Serve pot roast alongside potatoes, green beans and cooked onions and carrots if so desired. Top with gravy and garnish with green onions or chives.