Crock Pot Pork

Crock Pot PorkIt’s over…So now what?

The holidays are over. I’m tired. I have been cooking for weeks or maybe it just seems that way. Nope, I actually have been cooking for weeks. Needless to say, the chef is now off duty. Bring on the crock pot.

There is nothing easier that tossing a bunch of ingredients in the crock pot, and returning hours later to a hot dinner that’s ready to go. If you don’t have a crock pot, you gotta get one. They are not expensive, come in many sizes and they have many uses. A crock pot has become a must-have in any kitchen.

Over the holiday break, we went up to Tahoe for skiing. (The snow was fabulous, by the way.) Before heading out one morning, my sister threw a pork shoulder in the crock pot along with orange juice and chilies. We came home to super-tasty, shredded pork tacos…and multiple Advil.

Pork shoulder is, frankly, the easiest thing you can do in a crock pot. Because of the fat it rarely dries out. Instead, you are left with melt-in-your-mouth, tasty goodness. Play around with flavorings and liquids. The Braised Pork Shoulder with Apple Cider and Ginger Beer that I made for my Chef of the Month dinner works very well. And the pork is mild enough that the leftovers can be used as pulled pork sandwiches or tacos or whatever you dream up.

Below is the recipe we used for our after skiing feast but you can also find thousands of recipes online. The possibilities are endless, which is good ‘cause I’m so done cooking…

Here is the recipe exactly as described in a text by my sister:
I just stuffed the shoulder with garlic.
Then poured lime juice (two tablespoons) and 1/2 cup orange juice and two chipotle peppers chopped.
I took most of the chipotles out after it was cooked because of the kids.
8 hours on low.

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