Slow Cooker Pork Shoulder Sugo Recipes

SLOW COOKER PORK ROAST

Steps:

• Coarsely chop together the rosemary, sage and thyme, and transfer them to a small bowl. Add 2 tablespoons of the oil, and stir to combine.
• Score the fat cap of the pork shoulder in a crosshatch pattern, then rub it all over with 2 1/2 tablespoons salt and 2 teaspoons pepper.
• Heat a large skillet over medium-high heat. Add the remaining 3 tablespoons oil, and heat until shimmering. Add the pork, fat-side down, and brown it well, 3 to 4 minutes, then brown it all over, 3 to 4 minutes per side. Transfer the pork to a large plate.
• Add the wine, garlic and allspice to the pan, bring to a simmer and reduce by about half. Set aside.
• Put the carrots, celery, onions and bay leaves in the insert of a 7-quart slow cooker. Rub the herbed oil all over the pork, being sure to push some into all the natural divisions between muscles; place it on top of the vegetables, and pour in any collected juices. Add the reduced wine mixture and the chicken broth, cover and cook on low for 8 hours.
• Transfer the pork to a cutting board, and tent with foil. Transfer the vegetables to a serving platter with a slotted spoon. Discard the bay leaves, and tent the vegetables with foil. Pour the juices into a liquid measuring cup, and let them settle for about 10 minutes. The fat should rise to the surface; spoon off as much as you can, and discard. Pour the juices into a small saucepan, and bring to a boil.
• While the juices boil, make a cornstarch slurry: For every cup of juices, mix 1 teaspoon cornstarch into 1 tablespoon cold water until dissolved. Reduce the heat so the juices are simmering, whisk in the slurry and cook, whisking frequently, until the sauce has slightly thickened, about 5 minutes. Stir in 2 tablespoons of the parsley. Season with salt if necessary.
• Slice the pork against the grain into 1/4-inch-thick slices, and arrange on a large platter with the vegetables. Ladle some of the sauce on top. Season the meat with a pinch of salt, and garnish with the remaining 2 tablespoons parsley. Serve with egg noodles, and pass the remaining sauce.

PORK SUGO

Steps:

• Preheat oven to 300 F. Pat the pork dry with paper towels, then season generously on all sides with salt and pepper.
• In a large dutch oven or skillet with a lid, heat oil over medium-high heat. Add pork (working in batches, if your skillet isn't large enough to cook the meat in a single layer) and sear on all sides, about 4-6 minutes. Remove pork with a slotted spoon and transfer to a plate.
• Add chopped onion to the skillet and cook, stirring often, until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
• Pour in crushed tomatoes and scrape the bottom of the pan to loosen up any brown bits, then add wine and chicken stock. Return pork to the pot, then bring liquid to a boil.
• Meanwhile, tie the thyme and oregano sprigs together with kitchen twine. Add herbs and red pepper flakes to the pot, cover, then transfer to the oven and cook for 2-2 ½ hours.
• When pork is fork tender, remove from the oven and let cool slightly. To shred the pork, either remove with a slotted spoon and place in a large mixing bowl or working directly in the pot use two forks to pull the meat in opposite directions.
• Add apple cider vinegar to the pot, then return pork and stir to combine. Serve immediately (over pasta? polenta? baked potato? FRENCH FRIES?). Sprinkle with Parmesan or Pecorino Romano.

SLOW-COOKED PULLED PORK SHOULDER

Steps:

• Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to assure the pork is completely covered, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
• Drain enough of the liquid from the ceramic bowl until about 1/2-inch of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chili powder, and brown sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
• Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.