I seasoned the pork with salt and pepper and seared it in some olive oil then took it out of the pot and threw together a braising liquid. I poured out almost all of the fat and sauteed a cup or so of onions and a clove of chopped garlic, added a good bit of red wine vinegar and chicken stock and a couple tablespoons of pickling spices, salt and pepper.
I started the pork in the oven on about 250 but then we were running out and leaving the oven on makes me nervous so I transfered it to this beauty:
I love the way the house smells after you've had the crockpot going all day - isn't it the best thing to come home to? Really I didn't need the oven at all, why I doubted the use of the crockpot I have no idea. This was cooked perfectly, but the pictures I took just didn't show it! Here is the clean bone after Ron and I grabbed our respective chunks.
For a side I wanted to use the brussel sprouts that have been sitting in the fridge since a recent trip home to Long Island. I know that beans and greens are always yummy (check out my good friend Marybeth's beans and greens over at Junkdrawer). I figured that shredded brussels and butter beans would be yummy too. I sauteed some shredded brussels with shallot and garlic then added the drained butter beans, a little bit of red wine vinegar and some of the braising liquid and porky onions from the crockpot.
I drained the rest of the braising liquid, poured it in a pot and added a little cornstarch slurry to thicken it up. This was so good I couldn't help but eat it with a spoon like it was a bowl of soup.
I'm can't wait for leftovers.