With a recipe idea from Chef Robert Newton of Seersucker in Brooklyn, NY , we make a braised pork shoulder in our slow cooker for friends from France. Watch what happens, and enjoy the Labrador Retrievers.
With a recipe idea from Chef Robert Newton of Seersucker in Brooklyn, NY , we make a braised pork shoulder in our slow cooker for friends from France. Watch what happens, and enjoy the Labrador Retrievers.
Scott
Hey Eric
Mate i love your composure while two of your dogs are humping in the background.
Another great recipe, that box wine is produced just down the road from us.
Cheers
Scott
Alicia
Hey Eric,
I have a request, when I was a kid my mom used to use fresh pumpkin in her pumpkin pie and store it. Well I have no idea how she did it and she has since passed, I cant seem to find anything online on exactly how to do it do you have any idea?…… help
Dave K
Hey, Eric. This looks great. I’m always a fan of the make-ahead stuff. Do you think it would turn out about the same after 8-10 hours on low, instead of 4-6 hours on high? I like to start stuff before we all leave in the morning, then have it done about the time we get home. My slow-cooker does have a “keep warm” feature, but I’m concerned it would over-cook, and dry out.
Regarding thickening the sauce, I’m a big fan of a common practice with Cooks Illustrated: mix equal parts cornstarch and cold water. (like 2 Tbsp each), then stir that mixture into the sauce, letting it continue to simmer a little while.
BTW…that fatty side of the roast, which you removed after cooking…I think it’s called “the cap.” Who knows why.
Finally, your composure during the dog “engagement” is commendable. However, I think the Camera Operator’s presence of mind, and quick thinking to move the frame of the shot was especially impressive!
Ginger
I do my pork butts (shoulder, same cut different name) on low over night and with only 1/2c of liquid – just enough to make a steam but keep things from burning. I havent usd a dry rub like that but will have to give it a try it looked good.
When roasting a shoulder to serve as a slab like you did you could have just cooked it until it’s internal temp was 170 – 175 for well done … For pulled pork you would have done better to go for an internal temp of 195 and then let it cool in bowl for about 15 – 30. Minutes until you can handle it without burning your fingers and then pull it apart with your fingers or two forks ( I prefer fingers but I wear kitchen gloves too so people don’t go ‘gross’) … My family likes it drowned in BBQ sauce but it tastes great on a roll with some good Polish mustard or horseradish sauce …
Speaking of which – I would love to see a program on how to make horseradish sauce. We found we have some growing wild in our garden and I’d love to use it.
Laura
Eric, Is the recipe for the slow cooker pork with beans on the website somewhere?
We can watch the video again if not. thanks