When the holidays are over

Pork Roast
You put away the decorations. Take down the lights.

Pork Roast
Pack up the tree shaped cookie cutters,

Pork Roast
and tuck away the red sprinkles.

Pork Roast
It’s kind of sad.
More than kind of.

Pork Roast
Just taking down all the Christmas lights leaves me feeling a bit dim.

Pork Roast
It’s important to find something warm and comforting to look forward to.

Pork Roast
Something to make your spirits bright, even as you stack the last of the storage boxes in the garage.

Pork Roast
Knowing that dinner’s waiting in the crock pot when you get home is pretty darn comforting.

I know, I know. “Pork roast? Come on, Jo; two weeks ago I was gorging myself on honey glazed ham and pierogies.
Roast is so…not festive.”

I hear ya! I do. But I think what I need now is comfort food. And the added luxury of not having to come up with a full dinner menu is so nice. It makes the transition out of the holiday mindset just a little easier.

So. Merry…happy…Thursday.

Pork Roast in the Crockpot
Serves 4 with leftovers

I have to admit, I did not use a recipe or write down what I was throwing into the crockpot, so this is an estimation to the best of my memory. Feel free to add or subtract whatever spices you prefer.

2 pound pork shoulder (or other cut of meat suitable for roast)
1 quart beef or vegetable stock (enough to cover the meat in the crockpot)
1 medium onion, sliced into big chunks
1 or 2 large turnips, sliced into half-rounds
6-8 red potatoes, cut into evenly sized chunks
1 bay leaf
1-2 tbsp freshly grated ginger
Rosemary, basil, salt, pepper, oregeno and thyme to taste

Pour the stock into your crockpot and add all the seasonings. Stir gently to combine. (If you like a thicker, more gravy-like sauce at the end, add 2-3 tbsp of cornstarch to the stock with the rest of the seasonings.)
Cut the pork in half, or smaller, to ensure that it’s covered almost completely in the stock. Then add the vegetables on top of the roast.
Cook on low for 8-10 hours, or on high for 4-6 hours. You just need to make sure the internal temperature of the pork reaches 160F.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s