Not the first time we used a slow cooker to make this meal. Pork shoulders can be found salted as well as natural. If you buy a natural one, it’s better to put it in salted water one day before cooking and it will be tastier that way.
Making food in a slow cooker is very easy and what is more, this exact food is also inexpensive. Instead of shoulder you can use any other cheap parts of pork, like shank or neck.
Soak unsalted pork shoulders/shanks/necks for about 24 hours. To make the salting broth use:
- 2,5 l water
- 150 gr salt
- 75 gr sugar
Boil and cool down water with salt and sugar in a large kettle. Set the meat into the kettle and let season for about 24 hours in a fridge or other cool place.
PORTION: 4 servings
TIME TO MAKE: preparation about 20 minutes, simmering 8 hour on low heat
- about 1 kg pork shoulder, shank or neck
- 8 potatoes
- 1 yellow onion (medium size)
- 6-8 garlic cloves
- 2 teaspoons of finely chopped, fresh rosemary
- a handful of chopped fresh parsley
- 1-2 teaspoons of salt
- black pepper
- 3 dl water
Fry the shoulder quickly on both sides and put it in a slow cooker as whole. Neck parts are usually so big that they should be cut in smaller pieces before cooking. But do not cut them too small, they are more juicy when bigger. Shanks are cooked as a whole.
Peel and cut potatoes, add in the cooker.
Peel and cut the onion into rings and put in the cooker. Peel and cut the garlic cloves and add them as well.
Finally add spices and water and let the cooker take care of the rest. Simmer on low heat for 8 hours or on medium heat for 6 hours. Do not open the lid while cooking. When ready, cut the meat in four pieces or make slices (like on the frontispiece).
Tags: pork meat pork shoulder and potatoes in slow cooker