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Posts Tagged ‘pork shoulder’

by Sarah Steimer

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.

This was not a particularly small serving, and I had seconds. I love Mexican-style food all year, but there is nothing like tacos at the peak of summer vegetable season.


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by Sarah Steimer

These are the best pulled pork sandwiches I've ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. Worried that this may be too spicy (it was perfect for me)? Maybe try another more savory jelly such as an onion jelly --- who knows, though, maybe even something like a raspberry jelly could be tasty.

This was the best pulled pork sandwich I’ve ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. If you’re worried that this may be too spicy (it was perfect for me), maybe try another savory jelly such as an onion jelly — but who knows, perhaps even something like a raspberry jelly could be tasty.

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by Sarah Steimer

This was, hands down, the best chili I've ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, "This is the best ever," with my mouth full.

This was, hands down, the best chili I’ve ever made. The pork pulled apart beautifully and all the flavors blended perfectly. I spent half the meal saying, “This is the best ever,” with my mouth full.

  • 1 1/2 pounds pork shoulder
  • 4 cloves garlic – roughly chop 2 cloves and mince the other two
  • 2 teaspoons cumin, divided
  • 3 teaspoons red pepper flakes, divided
  • 2 teaspoons chili powder, divided
  • salt and pepper
  • 1/2 tablespoon olive oil
  • 1/2 sweet onion, diced
  • 1 large sweet potato, peeled and cut into small cubes
  • 1 can black beans
  • 1 can fire-roasted crushed tomatoes

Heat a lightly greased pan over medium heat. Brown the piece of pork on each side and remove from the pan.

Place the pork shoulder in a slow cooker, along with the pan dripping, and add enough water to come about halfway up the pork. Add the two chopped cloves of garlic, 1 teaspoon cumin, 1 teaspoon red pepper flakes, 1 teaspoon chili powder, and a pinch of salt and pepper. Cover and cook on high for about 3-4 hours, or until the meal falls apart easily when pierced with a fork.

In the meantime, heat the olive oil in a pan over medium heat. Add the onion and remaining two cloves garlic to the pan and sauté until translucent, only about 3-5 minutes.

When the meat is ready, remove from the slow cooker and let cool long enough to touch. Discard any large pieces of fat. Cut the meat into bite-sized pieces, cutting against the grain rather than pulling apart with forks. This helps to keep the meat more tender.

Drain the liquid from the slow cooker, keeping about 1/2 cup in the pot. Return the pork to the slow cooker, along with the sautéed onions and garlic, squash, black beans, tomatoes, and the rest of the seasonings.

Cook the chili on high for about 1 hour, or until the sweet potato is soft enough to mash with a fork.

Serve immediately topped with tortilla chips or cheese.

Makes about four servings.

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