CROCK POT PORK Roast is a simple meal with the smallest preparation and maximum flavor.
Soft pork shoulders, onions, carrots, celery and mushrooms are slowly cooked in rich and delicious soups.
Eat it with potatoes and gravy as a new family’s favorite.
- smell: This kind of baked has a delicious butter texture and homemade flavor similar to my famous pot grilled recipe.
- difficulty: This kind of pork is Easy to make; Low water and slow cooking in the cooking pot are the key.
- Important ingredients: Choose a piece of pork with a lot of marble patterns on it, such as pork shoulder/butt roasting. Slim baked pork spine or waist will dry.
- Remarks: No need to bake, but it is recommended to use it. Good barbecue adds flavor.
- Budget reminder: Pork grilling is usually lower than most beef roasting, which makes this a budget -friendly grilled recipe.
- Drop: If necessary, you can replace pork with Chuck Roast.
The ingredient skills of pot pork grilled pot
- pork: Bone -free pork shoulders (also known as Boston’s ass, pork ass or boneless shoulders) cook perfectly in a slow stew pot. In this recipe, bones or bones. Avoid pig ridge or end meat; they are too thin for this recipe.
- vegetable: Carrots, onions and celery add delicious flavor. I prefer to cook potatoes on the side as this recipe, because the pot is very full!
- broth: Beef soup and soy sauce add flavor to pork and vegetables during cooking. You can use chicken soup or chicken soup, but I prefer the deeper flavor of beef soup.
change
- You can add other dry or fresh herbs; rosemary and Baili fragrant leaves are a good choice.
Holly’s pork roasting skills
- The most important technique of this recipe is to choose the correct pork cutting (see the recipe description).
- If its fat hat is thick, trim and discard fat.
- For the tender pork, please be cooked low (not high).
- To test the concentration, insert the fork into the center of pork and distorted; it should have almost no resistance. Perform this quickly so that the calories will not be relieved from the slow stew cooker.
Provide suggestions
Storage and leftovers
- Bake the remaining pot pork (with vegetables) in the refrigerator for 4 days. Heat on the stove or microwave oven.
- Before re -heating, freeze in the refrigerator safety container for up to 3 months, and then melts overnight in the refrigerator.
Do you like this boiler to bake? Post a comment and rating below.
Pot pork grilled
CROCK POT POT pork is tender, juicy, perfectly matched with smooth silky gravy and potatoes.
Prevent the screen from turning black
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If the pork has a thick fat hat, trim it with a sharp knife. Use a paper towel to shoot the dried outside.
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Use the peeled knife to cut into grilled seams, and then insert into a thin piece of garlic. Season with salt and black pepper.
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Use medium heat to heat the oil in the large frying pan and add barbecue. Cook until all sides are dark brown, about 4 to 5 minutes on each side. Move the barbecue to the plate. Reduce the heat to medium, then add the onion to the frying pan, cook for 2 to 3 minutes, or start to soften.
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Put mushrooms, carrots, celery and soft onions at the bottom of the 6QT slow stew. Add beef soup, soy sauce and bay leaves.
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Gently place the brown grilled bread in a slow stew pot-barbecue will not be covered by liquid.
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Cover the lid and cook at the low point for 8 to 10 hours, or until the grill becomes tender.
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Transfer pork and vegetables to the plate and cover it with foil.
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Make gravyCross the fat from the drip. Transfer the dripping water to the middle pot and taste it. If the taste is light, add 1 Bouillon cube. Roll boiling.
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In a small bowl, mix corn starch and water. While beating, the corn starch mud is wet in the gravy to achieve the required consistency.
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Gently pull the pork with a large fork, and match the gravy and vegetables on the potato puree.
The leftovers can be stored in the seal container in the refrigerator for 4 days and lasted for 3 months in the refrigerator.
Caliba: 424 | | carbohydrate: 13G | | protein: 48G | | Fat: 19G | | Saturated fat: 6G | | Multi -unsaturated fat: 3G | | Monone unsaturated fat: 8G | | Anti -fat: 0.01G | | cholesterol: 155Milligram | | sodium: 1281Milligram | | Potassium: 1218Milligram | | fiber: 2G | | sugar: 4G | | Vitamin A: 6902IU | | Vitamin C: 7Milligram | | calcium: 76Milligram | | iron: 3Milligram
The nutritional information provided is an estimated value, and it will be different according to the cooking methods and brands of the ingredients used.
course Main cuisine, pork
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