Kate's Slow-Simmered Salt and Pepper Pork
by Kate Heyhoe
Serves 4 to 6
This recipe is a lazy gourmet's dream: it's absolutely no fail, couldn't be tastier, and takes about as much kitchen skill as lifting the salt and pepper shakers. If you're feeling wild and crazy, add the garlic. Once cooked, this meltingly tender pork can be shredded and served in soft, warm tortillas, or dressed up with barbecue sauce, salsa, mustard, soy sauce, or other condiments. If you don't have a slow cooker (also known as a Crock-Pot), see the directions below for oven-baked pork.
3 pounds pork shoulder blade roast or pork butt
8 garlic cloves, peeled and smashed (optional)
1/2 teaspoon salt
1/2 teaspoon finely ground black pepper
1. Cut the pork into large chunks, about 1-1/2 inches in size. If there's a bone, cut as much of the meat off as you easily can. Dump the pork, bone, and garlic into a 4-quart or larger slow cooker.
2. Combine the salt and pepper in a small bowl. Sprinkle over the pork, stirring the pork around to coat fairly evenly.
3. Cover the slow cooker and turn the heat to low. Cook undisturbed (don't lift the lid) for 2-1/2 hours. After this time, stir the pork around (it should be browning slightly on the edges and will have released a layer of juices). Cover and continue to cook until the meat is exceedingly tender, from 30 minutes to 1 hour. If desired, shred the pork pieces into little bits and serve with some of the pan juices.
Kate's Global Kitchen for October 2004:
10/01/04 99 Bottles of Beer, Hurrah!
10/08/04 Odd and Unusual Cooking Techniques
10/15/04 Slow Cooker, Crock-Pot Round-Up
10/22/04 A Kinder, Gentler Halloween
10/29/04 I Ain't No Vampire ('Cause Garlic Tastes Good to Me)
Copyright © 2004, Kate Heyhoe. All rights reserved.
This page created October 2004