After getting a Crockpot recently, I've been on this crazy low and slow cooking mood. I made a pot roast the other day and then this pork butt yesterday. I am in love with how simple this was. I kept the flavors extremely minimal so I can alter the pork according to the types of dishes I want to use it for.
Recipe
- 3 pounds of pork butt
- 1 white onion
- 1 red pepper
- 1 green pepper
- Salt and Garlic powder to season pork (salt according to your preference)
- 6 large cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of white pepper
- 1/4 cup of chicken stock
Equipment:
I got one pork butt around 3 pounds. I trimmed off the fat from the pork. This cut of pork itself has a lot of fat running through it, so don't be afraid of cutting it down or you will end up with a big pot of fat. I cut up the meat in a large chunks, seasoned it with salt and garlic powder, and then seared it in a screaming hot pan with Thrive Algae oil. The smoke point on this oil is fantastic giving these buddies a nice golden hue.
As the pork was tanning, I sliced up 1 green pepper, 1 red pepper, and 1 white onion. I also peeled 6 large cloves of garlic, smashed. All the ingredients were thrown straight into my Crockpot with 1 teaspoon of salt and 1 teaspoon of white pepper. Layer the pork on top, and Isplashed the top with a little chicken stock. Lid it, and then set it on low for 8 hours.
MMmmm nothing like pork cooked low and slow, bubbling in it's own fat drippings. I left the pieces of pork chunky, and didn't shred it until I dropped a few in a hot pan. I let the pork crisp on the edges. What you can always do is add spices as it's searing in the pan. Sometimes I like to add cumin, and sometimes I add a little cayenne and paprika. Again, it really depends on the types of flavors you are going after. But this came out so good like this I just left it alone.
I cooked 3 cups of Jasmine rice because that's what I had. I like to cook extra rice to have enough for work. I chopped up 3/4 cups of cilantro, and squeezed 1 whole juicy lime (you might need 2). Adding 2 tablespoons of butter is optional, but I drizzled a little bit of the pork fat instead.
I quickly mashed up an avocado with a squeeze of lime and a pinch of salt as a side. Lastly, I popped open a can of Jalapenos in Escabeche. This was SO GOOD I even washed the dishes after.
With the left over meats, we will have BBQ pork sliders with coleslaw!
Now, go and get a Crockpot and pork butts.
Daisy