Wednesday, February 13, 2008

Pork shoulder, ignored

Normally, when I cook something basic I try to get fancy and add extra ingredients, thereby ruining the whole darn thing. This time I managed to restrain myself while rummaging for seasonings and created something edible that I am proud to share.

Here's what we had for dinner last night: Pork shoulder, ignored. This was another simple recipe that took 5 minutes to prepare in the morning and it was nearly ready to eat when everyone got home.

A large pork shoulder (or pork butt) bone or no bone, approximately 5 lbs
Soy sauce
Brown Mustard
Salt and pepper, to taste
Note: Get out the big crock pot - or make sure all your pork fits in the crock that you have

Turn the crock to low and pour in just enough soy sauce to cover the bottom. Place the pork on the soy sauce, then slather on enough brown mustard to coat the exposed areas of the pork. Salt and pepper to taste - we prefer a generous coating of sea salt and freshly cracked black pepper. Seriously, the better your ingredients are the better your results. Salt is inexpensive; ditch the blue round can with the umbrella girl and get some good salt.

Put the lid on your crock pot and ignore it for at least 6 hours. Crank the heat up to high for the last hour while you hang up your coat, take off your shoes, check the mail, make any side dishes, and set the table. I get home 4 hours after Frank and Rachel do, but I see leftover spaetzle in the fridge, so I know that was one of their side dishes with the pork.

Fantastic. Cooking transforms mustard and until you try it you'll never believe what it can do to a dish. Brown and yellow mustards are both good, but I prefer the earthier flavor of brown mustard when cooked. Try mustard and white wine or vermouth (!) on chicken - also amazing.

Be sure to check Pam's Inbox for today's giggle:
Pam's Inbox

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