03/25/2019
For dinner last night: Slow roasted pork (I had uncooked pork shoulder leftover from last week’s pulled pork); green bean, tomato, avocado, bacon and blue cheese salad; roasted potatoes and sautéed zucchini. Super easy, and we were able to go on a hike while pork cooked.
For the Pork Shoulder
1 large onion, sliced
2 medium carrots, coarsely chopped
4 celery stalks, coarsely chopped
2 cups chicken stock
1 tablespoon granulated garlic
1/2 tablespoon onion powder
1/2 tablespoon paprika
1 tablespoon Italian seasoning
2 tsp kosher salt
freshly ground black pepper
One 4-6 pound boneless pork shoulder, trimmed of excess fat, cut into 2-4 equal pieces
extra-virgin olive oil
Preheat the oven to 425°F.
For the pork, place the onions, carrots and celery in the bottom of a large roasting pan and pour in the chicken stock.
In a small bowl, combine the granulated garlic, onion powder, paprika, Italian seasoning, salt and pepper to make dry rub. Rub the pork all over with olive oil, then season it all over with the dry rub (pat on). Place the pork on top of the vegetables in the pan and roast for 30 minutes.
Reduce the heat to 300°F and roast 4 hours (adding more stock to the bottom of the pan if it becomes dry) until the pork is very tender when pierced with a fork (should fall apart pretty easily). Let stand until cool enough to handle, about 30 minutes.
Green bean, avo salad:
Blanche then cool green beans (I sliced in thirds). Toss beans and tomatoes with vinaigrette (red wine vinegar, olive oil, lemon juice, stone ground Dijon mustard, honey and S&P). Top with crumbled bleu cheese and bacon and cubed avocado. Super easy and really yummy.
I shredded the leftover pork for tacos tonight and Vietnamese soup tomorrow night.
