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Recipes from Bluesbaby

Have you ever found a great recipe online and then later when you wanted it, you just couldn't remember where it was located? This is my method of hanging on to our family recipes and others too good to lose. You may have to scroll all the way down for the archives and link sections.

Wednesday, January 11, 2017

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

Make-Ahead Slow-Cooker Herbed Pork and Red Potatoes

Prep Time 35 MIN
Total Time18 HR 35 MIN
Servings 8

Put a little pork in your pot roast routine with this easy, make-ahead spin on the traditional slow-cooker favorite.

Ingredients

To Freeze/Slow Cook

3 lb boneless pork shoulder, trimmed of visible fat and cut into 2-inch chunks
2 lb baby red potatoes
3 medium carrots, peeled and roughly chopped (1 cup)
1 large onion, coarsely chopped (1 1/2 cups)
1 bulb garlic, cloves peeled
1 sprig fresh thyme
1/4 cup honey
1 tablespoon salt
1 teaspoon red pepper flakes

To Serve
2 tablespoons chopped fresh thyme leaves

Directions

1 Place all ingredients except chopped thyme in labeled 1-gallon freezer bag. Lay flat, and freeze up to 3 months.
2 Thaw completely in refrigerator, 12 to 24 hours.
3 Pour contents of bag into 6-quart slow cooker. Cover and cook on Low heat setting 6 to 7 hours or until potatoes are tender when pierced with a paring knife and pork shreds easily.
4 Shred pork and quarter potatoes. Divide mixture among 8 bowls, and sprinkle with chopped fresh thyme leaves.

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