Crock pot pulled pork with carrots and potatoes.
This is not the first dinner I have made in weeks, really. I promise. I have made many wholesome and well-balanced meals since school began and the Fall Insane Activities Schedule kicked in.
This one was nice because it only took about fifteen minutes to set up in the crock pot, and we get a twofer. There are enough meat leftovers for another meal, probably pork quesadillas, later on. I also appreciate the rebellion, no matter how petty, of getting home from Wednesday night Hebrew school and feeding everyone a nice hearty roast pork meal.
Crock pot pulled pork (serves 6)
2.5 pound pork shoulder (butt) roast
4 medium potatoes, cut into 2-inch wedges
8 ounces baby-cut carrots
one sweet onion, sliced thin
one Tbsp. minced garlic
1/2 cup red wine
one cup chicken broth
Large bunch of fresh thyme sprigs, or about two Tbsp. dried
kosher salt and black pepper, to taste
Heat a large saucepan over medium-high heat. Season the pork roast with the salt and pepper, then brown the roast on all sides. Meanwhile, put the potatoes, carrots, and half of the chicken broth into the crock pot. When the pork roast is deep golden brown on all sides, remove it from the pan and into the crock pot on top of the vegetables.
Keeping the pan over medium-high heat, add the garlic and toast for about a minute, just until fragrant. To the hot pan, add the wine and the rest of the chicken broth; bring to a boil, scraping up any drippings stuck to the bottom. Boil for about five minutes, then pour into the crock pot. top with the thyme.
Cook at the crock pot's lowest setting for 8-10 hours. Before serving, remove the roast from the pot and shred the meat. Serve the meat with the gravy from the pot or with barbecue sauce.