Name: Slow Cooker Pork Shoulder with Peach-White Wine Sauce
Prep time: 20 min
Cook time: 8 h 30 min
Yield: 4 servings plus lots of leftover pork
Ingredients: 4-5 pound pork shoulder; 1/3 cup brown sugar; 1/3 cup kosher salt; 2 cups sliced peaches, frozen or fresh, cut into 1-inch pieces; 2 cups dry white wine or Vermouth; 2 1/2 tablespoons rice wine vinegar; 1/2 cup granulated sugar; 2 sprigs thyme; 1 tablespoon grainy mustard

Slow Cooker Pork Shoulder & Peach-White Wine Sauce (Plus Instant Pot Adaptation)

January 16, 2017

Slow cooker pork shoulder with peach white wine sauce is so easy and delicious, and it will give you tons of leftovers to make into other tasty dishes! Instant Pot pressure cooker instructions included.

This post contains affiliate links. For more information, please see my disclosure statement.

Blogging is a funny thing. I’m a very introverted person. I don’t love parties or really even having people over very often (though that probably has more to do with how messy my house is except for the two months in the summer that I get to be a full-time blogger). If you met me and we didn’t know each other you might think I was kind of awkward and you would definitely think I was shy. I’m not awkward nor am I shy, but I definitely give off these vibes until you get to know me.
Growing up I wanted to be an actress. I think that’s what I wanted to do until probably about 10th grade, when reality set in and I realized that making a living as an actress was a pretty lofty goal. I like to be on stage, though, and as difficult as it can be for me to carry on a conversation with someone I just met, I have no problem with public speaking. I guess this is kind of a form of public speaking, and I definitely have no problem with this. I’m not a private person, just an introvert.

When I started my blog back in 2011, one of the things that I never even thought of was that I would become part of a blogging community. It’s been very interesting to “meet” people online and have those online acquaintances gradually turn into friends. One of my blogger friends is Jessie Weaver. She’s my most frequent commenter and I can always count on her to give me a great suggestion (or, ahem, command) for a recipe. It’s to her that I owe panko-crusted sriracha drizzled pork sandwiches and summer squash soup. I ran into her once in Enzo’s and we recognized each other instantly. It was a little surreal to have an encounter like that with a friend…that I’d never met before. We finally got a chance to have dinner this past week, a cured meat drenched affair at Beast + Barrel (I got a Pimm’s cup and an executive chef salad, both of which I highly recommend). And it wasn’t awkward at all, because, oddly enough, even though I’ve only met Jessie once before, I know her.

Anyway, like I was saying…I can always count on her for a great meal suggestion. The latest one was a peach pork loin a la Alleia, which, as she said, is “magically delicious”. I stumbled across a recipe for oven-roasted pork shoulder with peach sauce in America’s Test Kitchen’s book The Make Ahead Cook. A lot of you have indicated that you’d like to see more make-ahead or slow cooker meals on Chattavore, so I morphed this into a slow cooker pork shoulder with peach-white wine sauce. Um, yeah. So easy and amazingly tasty.

And it comes with bonus meals! In the upcoming days, look for posts about easy meals that can be made with leftovers from this fantastic slow cooker pork shoulder pork shoulder!

Shared on Meal Plan Monday on Southern Plate!

Mary

Yield: 4 servings plus lots of leftover pork
Slow Cooker Pork Shoulder with Peach-White Wine Sauce
This recipe is adapted from Make Ahead Meals by Cook's Illustrated
20 minPrep Time:
8 hr, 30 Cook Time:
8 hr, 50 Total Time:

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Ingredients
For the Pork Shoulder
4-5 pound pork shoulder
1/3 cup brown sugar
1/3 cup kosher salt
For the Peach Sauce
2 cups sliced peaches, frozen or fresh, cut into 1-inch pieces
2 cups dry white wine or Vermouth
2 1/2 tablespoons rice wine vinegar
1/2 cup granulated sugar
2 sprigs thyme
1 tablespoon grainy mustard
Instructions
Rub the pork: Combine the sugar and salt in a small bowl. Cut a crosshatch pattern into the fat cap of the pork. Rub the sugar/salt mixture all over the pork. Wrap tightly in plastic wrap. Place on a large plate and refrigerate overnight.
Cook the pork: remove the pork from the plastic. Brush away excess rub. Place into a 4 or 5-quart slow cooker. Cook on low for 8 hours.
Remove the pork to a cutting board and tent with foil. Pour the juices into a measuring cup or fat separator. Skim off the fat or use a spoon to remove the fat from the juices. Reserve 2 tablespoons juice.
Place the juice, peaches, wine or Vermouth, 2 tablespoons of the vinegar, sugar, and thyme into a small saucepan. Bring to a simmer over medium-high heat and cook until reduced to a thick sauce, about 20-30 minutes. Remove from the heat and stir in the remaining vinegar and the mustard.
Serve the pork topped with the peach sauce. Save extra pork for other uses.
Notes
It's easy to adapt this recipe to the pressure cooker function on your Instant Pot. Just cut the pork into 4-6 pieces before applying the rub. Place in the Instant Pot and set to the "meat" setting for 45 minutes. Allow the Instant Pot to depressurize naturally. Shred the meat then follow the directions as listed to make the sauce.
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https://chattavore.com/slow-cooker-pork-shoulder-peach-white-wine-sauce/

This recipe made enough leftovers for me to make three-that’s right, three-more meals from it.

Asian Pork Tacos (Pressure Cooker/Instant Pot)

September 2, 2016

These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot!

I think I need an intervention.

I may have an Instant Pot addiction. At the very least, it’s an Instant Pot obsession. I love that thing! If you haven’t gotten one yet, I highly recommend it (I’ve included an affiliate link at the end). I love my slow cooker, but what I love about the Instant Pot is that even if I don’t remember to get things going in the morning, I can enjoy a relatively low-effort dinner that comes together so quickly. While it’s under pressure, I can get my lunch ready, clean up my kitchen, or even take a shower.

I am amazed at what the Instant Pot can do with a pork shoulder. You know, slow cookers are great with cuts of meat that have lots of connective tissue, meats that need low and slow cooking. The pressure cooker does the same thing, just not low and slow. It’s the best. These Asian pork tacos take less than an hour, most of that time hands-off. I mean, an hour from the time you take the pork out of the package to the time that you are parked at the dining room table (or if youre me, in front of the television, or WHEREVER) eating delicious Asian pork tacos.

I had some readers test these Asian pork tacos for me and I’m so glad that I did. I got lots of feedback that helped me make modifications to the recipe to make it so much better (or at least I thought). I started with a recipe that I found on Dinner: A Love Story for slow cooker Korean pork tacos. I modified it for the pressure cooker, but we all found that the slaw was just too oily and a little bit bland, too, so I amped it up with green onions, ginger, and soy sauce and took out almost all of the oil, leaving in just a little sesame oil for flavor. I threw some of my Japanese white sauce on top because really, everything is better with Japanese white sauce (yes, I know it isn’t authentic, but it sure is tasty).

This recipe is also extremely easy to adapt for your slow cooker – I’ve included directions in the recipe notes!

No matter how you make them, these Asian pork tacos are packed with flavor!

This post contains an affiliate link. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Mary

Yield: 4 servings (you will have leftover pork)

Asian Pork Tacos (Pressure Cooker/Instant Pot)

20 minPrep Time:

45 minCook Time:

1 hr, 5 Total Time:

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Ingredients

For the pork

2 tablespoons neutral oil (such as canola)
3-4 pounds pork shoulder
salt and pepper
1/2 cup soy sauce
1/3 cup brown sugar
1 inch fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
2 cloves garlic, minced
1 tablespoon Sriracha (optional)
For the Slaw
2 cups shredded Napa cabbage (about 1/2 head)
1 large carrot, shredded
1/2 cup seeded and diced cucumber (2 small)
1 green onion, thinly sliced
1/4 cup chopped cilantro
For the dressing
1/4 cup rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sesame oil
3-finger pinch of brown sugar
1-inch piece fresh ginger, peeled and grated (or 1 teaspoon ground ginger)
2 teaspoons sriracha (optional)
8-16 corn tortillas (I like to double them up to make them stronger)
Japanese white sauce, for serving (optional)

Instructions

Remove any bones from the pork shoulder and cut the pork into 4 pieces. Season with salt and pepper on all sides.
Preheat the 2 tablespoons of oil over medium high in a regular pressure cooker or on the “more” saute setting on an Instant Pot. Brown the pork for 2-3 minutes per side. While the pork is browning, whisk together the other ingredients for the pork. Remove the pork from the pan when brown and add the sauce. Add the pork back to the pan.
For a regular pressure cooker, bring to pressure over medium high heat and cook for 25 minutes after it comes to pressure. Remove from heat and allow to depressurize naturally.
For an Instant Pot, choose the “meat/stew” setting and set the timer for 25 minutes. When the 25 minutes are up, turn the Instant Pot off (don’t allow it to “keep warm” as this may cause the meat to overcook). Allow to depressurize naturally.
While the meat is cooking, combine the slaw ingredients. Whisk together the dressing ingredients and add to the slaw. Toss to combine and set aside.
Once the pressure cooker has depressurized, use two forks to shred the meat, discarding any chunks of fat. Turn the heat to high on a regular pressure cooker or the saute setting to “more” on an Instant Pot. Allow the sauce to reduce by 1/2 to 2/3 then add the meat back and remove from heat.
Heat the corn tortillas and fill with the meat, slaw, and white sauce (if desired). Serve immediately.

Notes

To make in slow cooker: Brown the meat in a medium skillet over medium-high heat. Add the sauce to the slow cooker. Place the browned meat into the slow cooker. Cook for 6-8 hours over low heat (you can also do 4-5 hours on high, but cooking over low heat is preferable). Remove meat to rest on a cutting board and transfer juices from the slow cooker to a pan. Reduce over high heat. Shred the meat and mix it with the reduced sauce in the pan or in the slow cooker. Complete other steps as directed.

https://chattavore.com/asian-pork-tacos-pressure-cookerinstant-pot/

These Asian pork tacos are made with tender pork shoulder & light, delicious slaw & come together so quickly in the pressure cooker or Instant Pot! | recipe from Chattavore.com

BBQ Bowl with Pulled Pork and Potatoes

May 13, 2016

This BBQ bowl with pulled pork, potatoes, coleslaw, and cheese is a one-bowl meal that is great for using up your leftovers!

By now, you guys know my obsession with repurposing leftovers. I’ll gladly eat the same thing for an entire week if I can turn it into some new delicious dish every single night. Variety is key. I guess some people just don’t like the taste of leftovers, but in my opinion there are some many things that taste better a day or two after you cook them. It seems like a waste (well, it doesn’t seem like a waste, it is a waste) to let perfectly good leftovers sit in your fridge till they go bad, or to just trash them with no intention of eating them later. Leftovers save me so much money.

BBQ is kind of the ultimate leftover player. Well, really shredded meat of any kind, barbecue sauce aside. What CAN’T you do with shredded meat? When I have barbecue or any kind of shreddable meat in my house, it’s open season. Tacos! Soups! Sandwiches! Stuffed potatoes! Pizza! All bets are off. Whether it’s pork, beef, or chicken, if I’ve got shreddable meat in my house, it’s gonna get used. All of it.

Putting it in a BBQ bowl wasn’t really my idea, I’ll admit. I first saw it on the Facebook page of a friend who ordered something along those lines at a restaurant and shared a picture of it. I have no idea what was in that BBQ bowl, but I wrote it down and every time I have shredded meat in the house, I think about it. I even made it once, but I think I lost the will to take photos of it. That’s okay, because the BBQ bowl is back and better than ever. This version has breakfast potatoes, shredded pork (mine was leftover from my pressure cooker pork shoulder, but you can use whatever you’ve got), barbecue sauce, coleslaw, cheese, and chopped pickles. Pretty fantastic, if you ask me. Facebook is good for something!

Next time you have leftover meat to shred, make a BBQ bowl!

Mary

Yield: 4 servings

BBQ Bowl with Pulled Pork and Potatoes

15 minPrep Time:

20 minCook Time:

35 minTotal Time:

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Ingredients

2 tablespoons bacon drippings, canola oil, or vegetable oil
1 medium onion, diced
3-4 small potatoes, baked and cut into cubes
salt and pepper, to taste
1 cup shredded pork (or other meat) (you can use more meat if you want a more substantial dish)
1/2 cup barbecue sauce plus more for drizzling
1 cup coleslaw
1 cup shredded cheddar cheese (about 4 ounces)
1/4 cup chopped dill pickles

Instructions

In a medium pan (I use a 10-inch cast iron pan), heat the bacon drippings or oil. Sauce the onions until they begin to soften. Add the potatoes and cook, stirring every few minutes, until browned and crispy. Season with salt and pepper to taste. Divide among 4 bowls.
Heat the shredded pork with the barbecue sauce. Divide among the bowls, topping the potatoes. Top with coleslaw, shredded cheese, chopped pickles, and, if desired, a drizzle of barbecue sauce. Serve immediately.

https://chattavore.com/bbq-bowl-pulled-pork-potatoes/

For other great recipes, check out the Weekend Potluck Link-Up on Served Up With Love!

This BBQ bowl with pulled pork, potatoes, coleslaw, and cheese is a one-bowl meal that is great for using up your leftovers! | recipe from Chattavore.com

Pressure Cooker Pork Shoulder & Dr. Pepper BBQ Sauce

May 9, 2016

Pressure cooker pork shoulder with Dr. Pepper BBQ sauce gives you the same fall-apart tender result as the slow cooker in a fraction of the time!

I’ve written about my grandmother on here quite a few times. Honestly, no one – not even my mom – had more culinary influence on me than her. One of my most prized possessions is her set of recipe books, filled with magazine clippings and recipe cards. Granddaughter gold, that is.

One of my most vivid memories from my grandmother’s kitchen is her pressure cooker. It was totally old-school, with a little round thing that sat on top of the pressure valve. I remember it hissing and shimmying around and having no idea what was going on in that pot. All I remember was the goodness that came out of it. As much as I love my beef stew, I will never replicate the amazing beef stew that she cooked up in that pressure cooker. It was a fixture in her kitchen. I don’t remember her ever using a slow cooker – I don’t even think she owned a slow cooker – but I sure do remember that pressure cooker!

I have owned a pressure cooker for a long time, but I’ve only used my traditional pressure cooker a handful of times. First off, it’s too big (I really had no idea what I was doing when I bought it). Second of all…it always just sort of freaked me out. You know, all that hot food under pressure. It’s a little scary. When I got my Instant Pot (<–affiliate link) at Christmas, I vowed to get over my fear of the pressure cooker. For some reason, an electric pressure cooker seemed a little less scary. I think I have conquered my fears.

I don’t think that I trusted that pressure cooker pork shoulder would be as perfectly tender as slow cooker pork shoulder. Silly me. I based this recipe on one that I found in the book Pressure Cooker Perfection from America’s Test Kitchen. I coated the pork shoulder with a sweet and slightly spicy rub, set it in a mixture I whisked up of Dr. Pepper and ketchup, lidded up, and set the pressure. I then headed downstairs to work out while the magic happened in my Instant Pot. An hour and fifteen minutes later (that includes time to pressurize, cook time, and time to de-pressurize), I had a perfectly tender pork shoulder (okay, not perfectly tender – I realized after cooking it that I really should have cut it into four smaller pieces. But it was definitely cooked through, and the surface areas were perfectly tender, so if you cut it, it would definitely be completely tender). While I was resting and shredding the pork, I simmered the sauce to thicken it.

Pressure cooker pork shoulder eliminates the need to think about what you’re going to put in your slow cooker in the morning. I’m definitely not abandoning my love for my slow cooker, but sometimes at 7:15 in the morning I don’t want to think about dinner. Plus, there are some things that you can do in a pressure cooker that aren’t quite as easy in the slow cooker…I’ll share some of those with you coming up. However, if you wanted to make this in the slow cooker, you totally can – just put it in the slow cooker, cook on low for 8-10 hours, then simmer the sauce on the stove while you shred the meat.

Pressure cooker pork shoulder with Dr. Pepper BBQ Sauce will make you fall in love with pressure cooking!

This post contains affiliate links. This means that if you click through and make a purchase, I will earn a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

For other great recipes, check out the Meal-Plan Monday Link-Up on Southern Plate!

Mary

Yield: 10-12 servings

Pressure Cooker Pork Shoulder & Dr. Pepper BBQ Sauce

This recipe is adapted from the book Pressure Cooker Perfection from America's Test Kitchen.

20 minPrep Time:

1 hr, 25 Cook Time:

1 hr, 45 Total Time:

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Ingredients

For the rub

3 tablespoons brown sugar
2 tablespoons paprika
2 tablespoons chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

For the pork shoulder

3-4 pound pork shoulder, cut into 4 pieces and trimmed of visible fat.
1/2 cup Dr. Pepper
1/2 cup ketchup
1 teaspoon liquid smoke
salt and pepper, to taste
hamburger buns, for serving (optional)
coleslaw, for serving (optional)

Instructions

In a small bowl, stir together the rub ingredients. Coat the pieces of the pork shoulder with the rub.
In your pressure cooker, whisk together the Dr. Pepper and ketchup. Set the pork shoulder into the pressure cooker. Cover and cook over high pressure for 45 minutes according to the manufacturer's directions for your pressure cooker.
Allow the pressure to release naturally for 10 minutes (if you are using an electric pressure cooker, turn it off or unplug it so that it won't switch to "warm", which could cause your pork to overcook. If the pressure cooker has not completely depressurized after 10 minutes, release the remaining pressure.
Remove the meat from the pressure cooker to a plate and tent with foil for 10 minutes. Bring the sauce to a simmer over medium heat and cook until thickened (you can do this right in your pressure cooker, just don't put the lid on). Add the liquid smoke and salt and pepper to taste.
Shred the pork and return it to the sauce, tossing to coat. Serve on buns with coleslaw, if desired.

Notes

Cook time includes time to pressurize and depressurize the pressure cooker and make the sauce. Prep time includes time to shred the meat.

https://chattavore.com/pressure-cooker-pork-shoulder-dr-pepper-bbq-sauce/

Easy Breakfast Burritos with Fried Rice

May 6, 2016

Easy breakfast burritos with fried rice are a great, quick breakfast that allow you to use up your leftover Chinese takeout!

This month marks five years that we have not had cable television at our house. When Philip left his job in corporate America, we knew that we had to cut some corners, but for a while we were unwilling to part with the hundreds of channels that cable had to offer. We watch a lot of TV (I know, I know). After a lot of research, though, we realized how much money we could save every month if we bought a Roku and streamed our favorite shows and movies. Netflix, Amazon Prime, Hulu, and YouTube bring us plenty of viewing pleasure. We’ve never looked back.

Okay, so that’s a lie. Most of the time I’m okay with not having cable…but every once in a while I start feeling a little wistful for Food Network and the Cooking Channel. I❤️America’s Test Kitchen, don’t get me wrong…but I’ve seen every episode currently being run on air or on Amazon at least twenty times through. And as obsessed as I am with YouTube cooking videos, I miss twenty-two minute episodes of well-edited food television. I can’t help it.
When my parents go out of town, we stay over at their house a lot to take care of my uncle Bobby, who has Down syndrome. I always look forward to the time in the afternoons when we’re waiting for him to get off the bus, because that’s the time that Food Network actually plays cooking shows (I am concerned that Food Network is going to soon be like MTv – all reality shows. UGGH. I want MY MTv – the authentic Mtv that was the background of my life in the eighties and nineties. And now I feel old.). Over spring break, we stayed there and watched an episode of Eat Street, a show about food trucks, on the Cooking Channel. And that, my friends, is where the idea for this easy breakfast burrito came from.

I wish I had written down the name of the food truck that was making these fried rice breakfast burritos. It seems so blatantly obvious when I saw it. I mean, when you go to Mojo Burrito or Chipotle or Salsarita’s or whatever your favorite burrito joint is, they put rice on your burrito. So why on earth wouldn’t you put rice on your breakfast burrito?
These easy breakfast burritos are a great way to use up your fried rice, whether you make it yourself or you have it leftover from your Chinese takeout. Combined with breakfast sausage, scrambled eggs, cheese, and salsa, fried rice makes a pretty fantastic breakfast burrito. I threw some of my almost-famous Japanese white sauce in the mix too. It was not a bad idea.

These easy breakfast burritos with fried rice are almost too easy. But not quite.

Mary

Yield: 4 burritos

Easy Breakfast Burritos with Fried Rice

10 minPrep Time:

10 minTotal Time:

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Ingredients

4 large eggs
1/2 teaspoon salt
2 tablespoons milk
1/2 pound mild or hot breakfast sausage
4 8-inch flour tortillas
1 cup fried rice, heated (leftover takeout or homemade )
1 cup (4 ounces) grated Monterey jack or Cheddar cheese
salsa and Japanese white sauce , for serving (optional)

Instructions

In a medium bowl, whisk together the eggs, salt, and milk until homogenous. Set aside.
Preheat a medium pan over medium-high heat. Cook the sausage until browned and completely cooked through, stirring constantly to crumble up. Remove from the pan and set aside. Turn off the heat and drain all but one tablespoon of the sausage drippings from the pan. Allow the pan to cool briefly.
Heat the pan again over medium-low heat. Add the eggs and cook, stirring constantly, until softly scrambled. Remove from the heat.
Heat the flour tortillas using your preferred method (I heat mine briefly over my gas burners). Divide the sausage and eggs among the tortillas, making a strip down the center. Top each with 1/4 cup of fried rice and 1/4 cup cheese.
Fold one side of each tortilla over the long edge of the filling. Fold in the short sides, then continue rolling the tortilla toward the remaining long edge. Cut in half and serve immediately with salsa and white sauce, if desired.

https://chattavore.com/easy-breakfast-burritos-fried-rice/

Easy breakfast burritos with fried rice are a great, quick breakfast that allow you to use up your leftover Chinese takeout! | recipe from Chattavore.com

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