Thursday, August 7, 2008

Crock Pot Pork Shoulder

Hot days... I don't want to turn on the stove at all. We end up eating alot of sandwiches, but this time we had a crock pot meal- Which I love coming home to the smell of something cooking... and especially when I don't have to do anything more to it!

Crock Pot Pork Shoulder
4 lb. pork shoulder roast (any roast would do)
1/4 larger onion, sliced
8 small/med potatoes cut into quarters
Handful of baby carrots, or the equivalent of larger carrots, cut.

Layer in the crock pot- roast first, onions on it and potatoes and carrots around and over, however they will fit. Turn the crock pot on high for 1 hour then down to low and cook for 8 hours.
I don't think that pork needs salt, but if you use beef or venison, etc, then I would shake some salt over the roast before the onion.
I take it all out and put it on a platter for the table.


Anonymous said...

So there is no liquid added to the crock pot?

Rachel said...

Right, no liquid. When it's done cooking there will be enough liquid on the bottom to make a gravy if you wish. It won't be dry.


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