Hot out of my recipe notebook -- multiple uses for the same crockpot pork! The photo below is of tonight's 'Golden Noodle Soup' - proudly named by my son! ENJOY!! -Sabryna
Very Versatile PORK 'PICNIC' ROAST
Serves 6-8; Prep: 20 mins, Cook: approximately 6 hours
Non-stick spray
1 large onion, peeled & trimmed, cut in half thru ends, then cut into 1/2" half moons
1 TBSP Latin-Inspired Geasoning or your favorite spice blend
4# picnic pork roast (2 med-sized roasts) --> yield: 3 pounds trimmed & cubed into 2"
1 cup apple cider
3 TBSP Hoisin sauce (Korean BBQ Sauce)
1 TBSP cider vinegar
Spray a medium or large crockpot or slow-cooker insert with non-stick spray. Add onions and layer pieces of seasoned pork on top. In a measuring cup mix: apple cider, Hoisin Sauce, and apple cider vinegar; pour over pork. Cover & cook on HIGH 5-6 hours.
Remove meat and onions, chop or pull; cover and keep warm until ready to use. Reserve cooking liquid.
**SIX OPTIONS (yes, feel free to count them!) to suit your mealtime mood:
Rustic with a quick sauce: In a small bowl mix 2 TBSP cornstarch and 1 TBSP COLD milk into a paste with a fork or small whisk until smooth. Stir in 2 more TBSP COLD milk. Whisk into simmering reserved cooking liquid. Bring to a boil, reduce to simmer for approximately 10 minutes until sauce thickens to your liking. Taste & reseason, if desired. Serve sauce over meat with roasted vegetables. *For a more 'refined' sauce, strain prior to serving.
Korean-Mexican Fusion Meal: Serve with warmed tortillas & KimChi (I used Trader Joe's brand - 10 oz pkg. sold in refrigerated produce case).
Chinese-style Meal: Quickly sauté thinly sliced Napa Cabbage, shredded carrots & green onions (cut into 2" lengths and julienned) with a finely chopped meat. Spread a few teaspoons warmed hoisin and a TBSP so of filling mixture on half of a crepe; fold into quarters and serve. *Note: When I don't have time to make my own crepes, I use MELISSA's Ready-To-Use Crepes (ten 9" crepes per pkg) found in the refrigerated cooler in the produce section of many grocery stores.
Southern BBQ Meal: Add pulled meat to warm BBQ sauce. Serve on buns with pickles and coleslaw.
Latin-style Meal: Warm your favorite tortillas; fill with chopped meat, shredded cheese, thinly sliced cabbage/lettuce, salsa, sour cream, fresh sliced avocados/guacamole, etc. Serve with rice and beans.
Golden Noodle Soup: Soak 4 oz mung bean or bean thread noodles in warm water 8 minutes. Meanwhile, sauté 3 carrots (cut thinly on the bias), 2 celery stalks (cut thinly on the bias) and 1/4 tsp Geasoning (or your favorite spice blend) for about 5 minutes in 1 tsp oil a medium pot until are just about softened. Add 1/2 cup thinly sliced cabbage, 1 medium zucchini peeled, quartered & sliced thin, 2 cloves garlic minced, 2 TBSP ginger minced (we love ginger) and sauté 3 minutes more. Add 4 cups vegetable or chicken broth, 1 cup water, 3 TBSP reduced-sodium soy sauce, 2 tsp dark sesame oil, 2 tsp garlic chili pepper sauce (optional) & a pinch of red pepper flakes. Bring to a simmer; add drained noodles and 1 cup chopped pork (from recipe above) and simmer 2 minutes more. Taste broth and adjust seasonings if desired. Stir in a handful of thinly sliced scallions. Serve immediately. Garnish with sesame seeds, red pepper flakes and lime wedges; fresh herbs such as mint, cilantro &/or Thai Basil would be lovely as well!
--Courtesy Sabryna A. Roberson, The Traveling Culinarian -- October 2012.
