I've established two go-to recipes for pork that we love. I can't imagine you won't love them, too:
First and favorite way:
Take a thawed pork shoulder (or any other big hunk of pork) and sear it in butter or olive oil in a cast-iron pan (or other frying pan). Brown it on as many sides as you can get to by flopping it around in the pan, on medium heat.
Drop it into the crock-pot.
Then, in a bowl, mix together with a fork:
1/2 cup brown sugar2 T chili powder
2 T smoked paprika
4 cloves of garlic, crushed
4 tsp salt
2 tsp freshly ground black pepper
1-2 shakes of cayenne pepperPour about half of that seasoning mix on top of the roast and rub it in. Then flip the roast and season the other side with the rest of the mix. Rub in all over the roast, (top, bottom and sides), stick the lid on your crock-pot, set to low and leave it until dinner. (Cook for at least 5 hours on low.)
I usually peek at it about half-hour before dinner and roughly shred the meat with two forks and stir it a bit. You can eat it as is or take the juices from the bottom and make yourself a gravy with them. (1-2 T of butter, add 1-2 T flour, add juices into a saucepan until it thickens, voila!) DELISH. Serve with mashed potatoes or rice. Mmmm!
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Second and also scrumptious way:(But made less often because I have to pre-plan and have these ingredients on hand)Take a thawed pork shoulder and sear it as described above, put it into the crock-pot and pour these (mixed) ingredients over top of it:3/4 cup of beer (I don't know beer. At ALL. I generally buy a bottle of some sort of ale. I'm sure anything would work).1/2 cup dijon mustard6 T honey1/4 cup olive oil (less)1 T dried rosemary3-4 cloves garlic, crushedSet crock-pot to low and leave it until dinner. (At least 5 hours.) Check and shred meat about half-hour before you want to eat, and then add 1/2 cup cream.
This sauce is amazing. Truly. It's so good you'll want to drink it. I always serve this with mashed potatoes so we can just pour this sauce on over the potatoes for gravy. Or with some bread so we can lap up the sauce on our plates with the bread. Yum.