I promised a LONG time ago, for my pork customers that I would provide my favorite way to cook pork roast, so here it is.
So this is the basis for my recipe, but it changes a bit every time, depending on how I'm feeling and what I have on hand.
2 onions diced
4 cloves of garlic, minced
2 tbsp. chili powder
2 tsp. ground coriander
sautee together, about 5 minutes
1/4 cup tomato paste
1 can (14oz) tomato sauce
2 tbsp. brown sugar
2 tbsp. apple cider vinegar
2 tbsp. worchestershire
So that's the original version, but mine is a rough estimate of that. I seem to never have coriander on hand, so sometimes I pretend that cumin will suffice. And rather than having 1/2 tiny can of tomato paste in my fridge, I often either use the whole thing and just dilute it with water and don't add the tomato sauce. Or, more commonly, I'll open a jar of organic tomato sauce and use a couple big glugs of that instead, instead of both the tomato paste and sauce mentioned above. I don't worry about the flavour of the sauce. It won't matter when everything simmers together for hours.
I've also gotten less picky about dicing and mincing. It cooks for HOURS, so it doesn't really matter if it's minced, diced, etc. By the time the pork is falling apart, so is the garlic.
My chef friend Roy once expounded about the evils of calling slow cooker pork, proper pulled pork and explained the added flavour dimensions and texture of real pulled pork, cooked over coals for a day and a night or some such insanity, but again, ain't nobody got time fo dat around here, so the slow cooker it is. And to be honest, I don't notice much difference in flavour between 8 hours on low vs. 4 on high. The pork still falls apart either way.
Second recipe, and it's a quick one, is for those ham steaks that are basically a giant circle of lean looking meat, with a cute little round bone right in the middle. They ARE lean and they are tender, so don't make the mistake of slow cooking for hours like a roast. These can take a nice quick fry, but my favorite method is to make up this quick sauce and cook for about 45 mins in a 350-400 oven, or 400-450 if you're behind and only have 1/2 hour.
This is a picture of what you get in a pork box from us (give or take) and the steaks I'm talking about in this next recipe are the ones in the upper right hand corner and top center.
My Go-To Pork Sauce adapted from a recipe my friend Bev brought to me in a dish on my first day home post baby #3. :)
1 tbsp. worchestershire
3/4 cup ketchup
3 tsp. brown sugar
1/2 tsp. pepper
1/2 tsp. chili powder
2 tsp. salt
enough water to make it a consistency you like and enough to cover the meat.
I usually cut the steak up into enough pieces for the people I'm serving and pour the sauce over and cook at 350 until I think it's done. It's tempting to over-cook, but you can keep it moist if you don't.
That cute round bone in the middle is full of marrow, which is a special treat for some people. And you can trust that the marrow in these bones is GMO, antibiotic, hormone and steroid free. :)