Abelicious: Slow Cooker Pork Shoulder

This is a shout out for everyone living a stressed but blessed life. The busy working mom/person’s salvation: The Slow Cooker.

I don’t get Meatless Mondays. It’s not that I’m anti-meat free days. It’s that I spend my weekend shopping and meal prepping for the week. And that almost always involves some kind of big roast on Sunday and leftovers stretching hopefully through Thursday.

I totally get Meatless Fridays, because as I look around my kitchen this morning the cupboards are bare and after slogging through a long week a big glass of wine, Netflix and a salad are just the ticket this evening.

So, as your thinking about the week ahead, think about picking up a pork shoulder this weekend and making life a little easier.


Buy a 5-6 lb pork shoulder (adjust the amount based on the size of your slow cooker). Sprinkle liberally with spice rub of your choosing. I buy my pork at Los Paisanos in Brooklyn and use their pork rub but anything you like will do (salt, pepper, garlic powder and paprika are always good). Chill the pork shoulder for several hours or overnight. Β In the morning, place pork shoulder in your slow cooker. Set on low and walk away for 8 to 12 hours. That’s it.

I often toss in produce past its prime like apples, sweet potatoes, onions.

Dinner’s ready when the house smells amazing and pork is falling off the bone.

The first night we eat our pork shoulder as a roast, Hungarian style. There will be a lot of jus. You can make gravy if you’re energetic.

I shred the leftover pork and:

Add barbecue sauce for Pulled Pork.

Add some chili powder and cumin for Tacos or Enchiladas.

Add hoisin or plum sauce for Thai/Vietnamese inspired tacos (add cilantro and you are good to go)

Add tomato sauce of choice and you have a Ragu.

Add to a can of Trader Joe’s Lentil Soup and wow, you have dinner.

Bon apetit!



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