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03 October 2013


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Thanks, Heather! I've never tried cooking with soda - yet another thing to experiment with. I'm going to try it!

Heather St. Marie

This is how i like to cook pork in the slow cooker (I like to do this in bulk when pork shoulder roast or pork butt roast is on sale)

Trim most of the fat off the roast
Place it fat side up in the crock pot (I spray the pot with olive oil or cooking spray first)
Pour a bottle of root beer or dr. pepper over the roast.
Cook on high for 4-6 hours or low for 8-10 hours.

When it's done, you can divide the cooked pork into quart sized freezer bags. I freeze most of it.

** At this point, I usually cook a 2nd roast in the remaining juices. I also save this juice for a great pork broth.

Now, what do I do with all this pork??

1. Pulled Pork Sandwiches - Just heat your pork in your favorite bbq sauce. Serve on buns.

2. Pork Carnitas - Simmer the pork in your favorite carnitas sauce (I love Frontera Carnitas Sauce). Serve in warm tortillas with toppings.

3. Smothered Pork and Turnips - With the larger pieces of pork, I make this favorite Cajun dish. Cook slices of onions and turnips in olive oil until they are caramel-brown. Add in spoonfuls of that pork broth you saved to keep deglazing the pan as this cooks down. Then, add your pork in. Make a gravy with the pork broth and serve the whole thing over rice or grits.

There's really so much you can do with the pork! It's great if you're busy because you just defrost a bag the day before... and since you've left the pork "naked" you can make just about any dish with it. No one complains that you're having pork again. hahah



I know, Betty! I've been hopelessly out of touch on this one. But I'm willing to admit when I've been wrong! :)

Betty J Schaub

I love my crock pot/slow cooker. I do my beans, brisket, even a breakfast crock. Girl get on board! Today's slow cooker still looks like mama's but you can even bake a cake init!

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I'm a professional magazine stylist and crafter, wife and mother and I live and create in New Orleans. I write about all the facets of my creative life here, both personal and professional, though like most Southerners, I reserve the right to digress.

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