…than coming home to dinner (mostly) finished??
Last week I bought a picnic cut pork shoulder and rubbed it down with Emeril’s Essence (I hate to be a walking advertisement, but I love this one and all of the ingredients are recognizable) and threw it in the crock pot. I just got a new crock pot after the last one died on me and we upgraded a little – to a larger one. This meant that I was able to get a piece of meat in there with the bone in! This imparted more flavor and being from North Carolina, we love pulled pork regardless, but this was awesome. Unfortunately, after 8 hours at low, this huge piece of meat needed more time. I was able to pull off some parts of pork to eat for dinner, but threw the lid on for another 10 hours. The next morning, it was perfect. I served it with a slaw vinaigrette (no recipe, just cabbage, shredded carrots, fresh ginger, EVOO and white vinegar) and it lasted a few days.
I followed it up this past weekend by making pork broth. I froze some of it but I am going to use the rest in which to cook some kale.