by Carnivore&Vegetarian
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Carnivore&Vegetarian's Notes:
3 pounds Pork Shoulder Ask a question about this ingredient
2 teaspoons cumin Ask a question about this ingredient
2 teaspoons garlic powder Ask a question about this ingredient
1 tablespoon Sriracha Sauce (or other hot sauce) Ask a question about this ingredient
1 teaspoon Kosher Salt Ask a question about this ingredient
1 teaspoon ground black pepper Ask a question about this ingredient
1 teaspoon Adobo powder Ask a question about this ingredient
1 teaspoon mustard powder Ask a question about this ingredient
16 ounces beef stock Ask a question about this ingredient
1 tablespoon extra virgin olive oil Ask a question about this ingredient
Preheat Oven to 325. Combine all seasonings except sriracha in bowl.
Ask a question about this stepHeat oil in pan over medium heat
Ask a question about this stepSear pork on each side for a minute each
Ask a question about this stepRub with 1/2 of the seasonings. And let sit for about 15 minutes.
Ask a question about this stepPlace on a oven roasting rack and cook approximately 2 - 2.5 hours. You should cook the pork for about 40 minutes per pound, so you can adjust based on the size of your piece of meat.
Ask a question about this stepOnce completely tender to the point of falling apart, let rest on cutting board for 15 minutes. Pull apart with tongs/fork. Serve with Turnip Mash (recipe to follow)
Ask a question about this step2 medium turnips Ask a question about this ingredient
1.5 pounds white or yellow potatoes Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
Cut turnip into cubes and boil over high heat for about 10 minutes. Add cubed potatoes to pot and continue to boil (turnips take longer, so this will allow them to be complete at the same time)
Ask a question about this stepMash, add milk and margarine. Mash again until smooth. Season with salt and pepper to taste. Serve with pork shoulder.
Ask a question about this step@Lauri -- I may have written this incorrectly. You want to rub the pork with half the seasonings and then add the other half to the shoulder when you are about to roast it. If you did half the size, use 1/4 and a 1/4.
(sorry, I'm a little late to the party...) Why only 1/2 the seasonings? Can I make 1/2 and just use that?
I appreciate the comment. i didn't realize. i will adjust the recipe...I haven't always had a crock pot to cook this in anyway
Unless I am mistaken, I believe we are not supposed to use a crock pot for this challenge. You might want to check, in case you need to tweak your fine-looking recipe.
Thank you! I'll be making this later in the week with mashed cauliflower.