Rachel's Weeknight Braised Pork Shoulder en Crock Pot:

 There's more rain in store for us.  The skies will cloud in a few days and this brief respite of sunshine will seem like a distant memory.  To combat the drear of storms to come, I offer you this honest comfort food straight from my heart.  It's delicious, easy, nutritious and almost a meal in itself.  Actually, it is a meal in itself if a little crusty bread is served to sop up the juices.  This pot roast makes fantastic shredded pork sandwiches or pork tacos if there are any leftovers.  I hope you enjoy!


Rachel's Weeknight Braised Pork Shoulder en Crock pot:

 
5-6 pound pork butt/shoulder/Boston bone in or out
1 medium-large onion, sliced thin
2 large carrots, diced
2 large tomatoes diced or 1 can diced tomatoes in juice
3" sprig of fresh rosemary
5 whole garlic cloves, smashed with the side of a knife
2 dried bay leaves
2 cups red wine
3 cups chicken stock or broth
2 tbs. extra virgin olive oil
salt and pepper to taste

Season the pork generously on every side with salt and pepper. Heat the olive oil in a large skillet over medium high heat and sear the pork on every surface until nicely, deeply browned - (don't cut corners here, properly searing the meat really makes the dish shine.) Remove the pork to a plate and pour off any excess oil from the pan leaving around a tablespoon of drippings. In the same pan, saute the onions, garlic and carrots over medium heat until the onions begin to turn color. Scrape up any browned bits from the bottom of the pan. Add the wine, chicken stock, bay leaves, cooked onion vegetable mixture, tomatoes and rosemary to a crock pot and set on high. Add the pork roast to the crock pot, fatty side up. A portion of the pork butt will remain above the liquid. Set the crock pot to cook on high for 8-9 hours. (I do this in the morning before leaving to take the kids to school). The pork will be fork tender and falling off the bone after 8 hours. Serve over egg noodles, rice, mashed potatoes or simply use a loaf of crusty french bread to sop up the amazing juices.  Meal #2: shred the pork and add a little smoky B-B-Q sauce and you've got yourself some killer "pulled pork" sandwiches.  Meal #3:  Shred pork, toss with finely diced onions and cilantro and serve with salsa verde, cheese and all the fixings for over the top chili verde pork tacos.