I’ve been told by some of my readers that I’m leaving them hanging – I talk about food pairing, but I rarely give the recipes! Well, I’m going to start addressing that as part of my New Year’s resolutions. Without further ado, here’s my recipe for slow-cooker pork pot roast – served tonight with Black Mountain Pinot Noir.
Slow-Cooker Pork Pot Roast
Makes 4-6 servings. Prep time: 20 minutes. Total time: 6-7 hours
- 2 lb untrimmed pork butt (that’s net weight – you can use bone-in or boneless)
- 2 large onions, coarsely diced
- 3 potatoes, peeled and coarsely diced (use Yukon gold or another small, waxy variety; russet potatoes are too dry and mealy, and will fall apart as you cook them)
- 1 can diced tomato – the acidity is crucial for tenderizing the meat and breaking down the gelatinous connective tissue
- 1 bay leaf
- 1/2 tsp thyme or herbes de provençe
- Place all ingredients in a Crock-Pot or other slow-cooker. Add 1 cup of water.
- Turn on low heat and cook for 2 hours.
- Stir gently to get the vegetables under the broth, if necessary.
- Continue to cook for 3 more hours. If using bone-in meat, separate the meat and discard the bone.
- Cook for 1 more hour and serve with bread and salad.