Sunday, November 2, 2008

Oh Fall - you're delicious!

Once the weather turns a little bit chilly all I really want to eat are soups, stews and anything slow cooked.  I was inspired (again) by Jennifer over at Last Night's Dinner who wrote about using an inexpensive chunk of pork shoulder for not onenot two but THREE very different meals.  We bought a 5lb hunk of pork for $11 yesterday at Reading Terminal, when we got home I threw half of it in the freezer for another round of meals in the near future!  

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. 


Mom said...

You're blogging again - yea! I can almost smell that from here - sounds delicious! And I'm amazed that you are eating brussel sprouts!

junkdrawer said...

thanks for the bloggy love. That looks delicious!

AdicaRoy said...

How do you shred brussel sprouts??!? I want to do that immediately. said...

Addie I used my mandoline - the most dangerous tool in my kitchen. But you can just slice them thin - like you're making coleslaw with really tiny cabbages!