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.

Slow Cooker Maple-Chipotle Brisket

September 19, 2016

This slow cooker maple-chipotle brisket comes together so easily and is absolutely delicious. It makes great leftovers, too!

I’ve been making so many things using the pressure cook function on my Instant Pot that I have neglected the slow cook function. Philip even bought me a special slow cooker lid for the Instant Pot. I have had it for two or three months and, until last week, hadn’t used it! It’s just that I am not one to get up one second earlier than absolutely necessary, so it’s easier to throw things into a pressure cooker after I get home than it is to throw them into a slow cooker before I leave in the morning.

In the grand scheme of things, there are still a lot more people out there who have slow cookers than Instant Pots, so when I was considering how to cook this brisket I decided to go for the slow cooker function on the Instant Pot (I’m still debating whether to keep my slow cooker or get rid of it to make space).

The original plan for this brisket was for it to be…well, not a brisket. I was actually planning to make a maple-chipotle chuck roast and turn it into pot roast nachos a la The Terminal. There was no chuck roast at Publix, though, so I grabbed a brisket instead. It’s difficult to turn down brisket, no?

The pot roast nachos at The Terminal are made with maple-chipotle pot roast. Maple-chipotle brisket definitely sounded like something that I could get behind. I was not incorrect. We bought a small brisket (about 1 1/2 pounds) and it was enough for the two of us for one meal, nachos, and a snack using the leftover queso and brisket. It was absolutely delicious, too. You can adjust the heat level by adding or subtraction chipotles. Two is the magic number for me (I’m sure Philip would be happy with more).

Slow cooker maple-chipotle brisket is easy and so tasty!

Recommended for this recipe:

Mary

Yield: 6-8 servings
Slow Cooker Maple-Chipotle Brisket
10 minPrep Time:
8 hrCook Time:
8 hr, 10 Total Time:

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Ingredients
2 tablespoons vegetable or canola oil
1 3-pound brisket
salt and pepper
2-4 chipotle peppers in adobo sauce
1 medium yellow or white onion
1/2 cup maple syrup
2 cups water
Instructions
Preheat the oil in a large skillet over medium-high heat. If needed, cut the brisket so that it will fit into the skillet. Do not remove the fat cap! Sprinkle both sides of the meat with salt and pepper. Brown for 2-3 minutes per side. Place into slow cooker. (If using an Instant Pot, just complete this step using the sauté function on the Instant Pot).
In a food processor or blender, puree the peppers, onion, maple syrup, and water. Pour over the brisket. Slow cook on the low setting for 8-10 hours. Remove from the slow cooker and slice against the grain.
To store leftovers, place them into a storage container with the juices from the slow cooker and refrigerate.
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https://chattavore.com/slow-cooker-maple-chipotle-brisket/

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

Easy Instant Pot Recipes for Back to School

August 8, 2016

It’s time for back to school, and these easy Instant Pot recipes will help you get a delicious, hot dinner on the table for your family without a headache!

Did you get an Instant Pot on Amazon’s recent Prime Day? I’ve had mine since last Christmas (it was a gift from my parents) and I love it, so I was so excited to see so many of my friends mention that they had ordered the Instant Pot from Amazon. It’s my favorite appliance – a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, sauté pot, and warmer. Since back to school is right around the corner (it may have even arrived for some of you), I thought that all you Instant Pot owners could use some easy Instant Pot recipes to help you get dinner on the table!

Here are some of my favorite easy Instant Pot recipes (if you don’t have an Instant Pot, you can use your pressure cooker or slow cooker).

1. Cheesy Chili Mac

With ground beef, pasta, cheese, and tomatoes, this is my new favorite recipe. It’s a little (just a little!) spicy, a lot cheese, and so comforting.

2. Instant Pot Pork Carnitas (SkinnyTaste)

What’s not to love about seasoned shredded pork that you can get on the table in less than 2 (mostly inactive) hours – for less than 200 calories per serving?

3. Pressure Cooker Honey Sesame Chicken (Pressure Cooking Today)
Sweet and saucy, this chicken uses ingredients that you probably already have in your pantry and fridge, and the cook time is less than 10 minutes!

4. Instant Pot Pressure Cooker Whole Chicken (Mommypotamus)
If you’re scared of cooking a whole chicken, why not do it in your Instant Pot? It’s foolproof!

5. Pressure Cooker Pork Shoulder with Dr. Pepper BBQ Sauce
Stuff it in a taco, pile it on a bun, or just eat it with some sides…this fall apart tender pork shoulder served with perfectly sweet BBQ sauce is sure to be a crowd pleaser!

6. Crock Pot Chicken Fajitas (The Country Cook)

Using an Instant Pot can eliminate your need for a slow cooker altogether, unless you just want to hang on to it. I even have a special slow cooker lid for my Instant Pot. Brandie’s Crock Pot chicken fajitas come together so quickly, and dinner is waiting for you when you get home!

7. Slow Cooker Cheesy Stuffed Sloppy Joe Meatballs (Recipes that cRock!)
I mean, meatballs stuffed with drippy cheese in sloppy joe sauce? Do I need to explain this??

8. Slow Cooker Hot Chicken (The Magical Slow Cooker)
Nashville-style hot chicken is super-trendy right now, and this spicy take on it only takes 15 minutes of prep time.

9. Slow Cooker Turkey Thighs with Sage Butter
The slow cooker is hands-down my favorite way to cook turkey. It’s so juicy, tender, and flavorful!

10. Instant Pot (or Not!) Chicken Tortilla Soup (Flavordd)
Total time: 30 minutes. Boom.

11. Skinny Sloppy Joes with Tangy Slaw (Hip Pressure Cooking)
This recipe starts with frozen ground beef – for those nights when you forget to thaw the meat. It happens to us all.

12. Chicken and Black Bean Chili (Mel’s Kitchen Café)
I’m going to share my own recipe for traditional pressure cooker chili soon, but this easy chili that cooks from start to finish is less than an hour of mostly inactive time (and that includes cooking dry beans) looks delicious!

13. Maple Smoked Brisket (Bare Root Girl)
Maple and smoke are two of my favorite flavors, and I LOVE a good, tender brisket. This recipe has it all.

14. Instant Pot Potato Soup (Once a Month Meals)
Sometimes you just need potato soup.

15. Instant Pot Salted Caramel Cheesecake (Cookies and Cups)
YOU CAN MAKE DESSERT IN YOUR INSTANT POT.

16. Slow Cooker Beer Chicken
One of my most popular recipes – with good reason.

While the cook times of these easy Instant Pot recipes vary, they all have one thing in common: minimum prep time and, no matter how long they cook (slow cooker or pressure cook), they’ll be on the table pretty quickly after you get home AND they’ll leave your hands free to do other things that need to get done.

I feel sure that you’ll find some new favorites among these easy Instant Pot recipes!

If you didn’t get an Instant Pot last month, you can click on the photo below to access an affiliate link and check it out on Amazon!

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!

The Southern Slow Cooker

July 20, 2016

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