I'm here to tell you about a new favorite - this makes for a delicious Sunday supper that provides many a meal for the rest of the week. This is both incredibly delicious and incredibly easy. And it's easy on the pocketbook, considering its deliciosity (yes, a new word!) and the quantity of food this provides. This fed our family of four for dinner, two girls' lunches and two adult lunches. And I made a small container for a friend to try, too.
I used a bone-in pork shoulder and sprinkled herbes de provence and black pepper, along with a generous rub of kosher salt.
Then I threw in a couple of garlic cloves, skin on. (The skin comes off easily after cooking).
Turn the slow cooker on to low and cook for five hours.
Meanwhile, prep root vegetables of your choice. I used three yams, three yukon potatoes, and a couple of baby purple and red potatoes that were hanging around in my kitchen. I peeled the yams and yukons, and left the peels on the baby potatoes.
Toss with olive oil, salt and pepper.
After pork has cooked for five hours, add the root veggies to the slow cooker and cook for three more hours.
Et voilà! Heavenly smells will waft through your kitchen. The yams and potatoes are tender and filled with flavor from the pork. You can use two forks to shred the pork.
Enjoy over most any grain - rice, quinoa, etc. I used Trader Joe's 10-minute farro. The girls unequivocally loved this. Amanda pronounced this the "most delicious chicken ever!" (Every protein is chicken in her vocabulary.) Katie had seconds and then thirds. And Jim actually pronounced this "incredible!" As delicious as it was the first night, I have to say that it tasted even better the next day for lunch. This will definitely be a repeat this fall and winter for us!
