Slow Cooker Pork Shoulder with Root Vegetables and Coriander
Votes: 4
Time: 8 hours 30 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Pork shoulder is rubbed with a paste of coriander and other aromatic herbs and simmered in a slow cooker with potatoes and rutabaga in orange and lemon juice for 7.5 hours. At first glance, this may seem like an eternity, but it's the perfect option for a delicious dinner. In the morning, just add everything to the pot and set the time. And when you return from work in the evening, you'll have a delicious and flavorful meat dinner with a vegetable side dish and a delicious gravy ready. All you have to do is toss some tomatoes in the same pot for half an hour and enjoy a perfect, hassle-free dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 pork shoulder with bone, weighing 3 kg, without skin
- 1.5 tsp ground coriander
- 0.5 tsp red pepper flakes
- 1/4 cup fresh sage, torn (about 14 leaves)
- 1 tbsp fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 bay leaf, broken
- 3 cloves of garlic
- Juice of 2 oranges
- Juice of 2 lemons
- 1 cup lightly salted chicken broth
- 450 g small potatoes
- 1 rutabaga (about 0.5 kg), peeled and cut into 1.5 cm pieces.
- 1 can (410g) diced baked tomatoes
- 1.5 tsp sugar
- 1 cup fresh mint leaves
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Cooking the dish according to the recipe:
- In a food processor, combine 2 tablespoons of salt, 1 teaspoon of black pepper, coriander, red pepper flakes, sage, thyme, rosemary, bay leaf, and garlic and process to form a paste. Prick the pork shoulder all over with a knife and rub with the spice paste. Tie the shoulder with kitchen twine to keep it in place.
- Place the meat in a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth, potatoes, and rutabaga. Cover and cook on high for 7.5 hours.
- Transfer the meat to a cutting board and cover with foil. Skim off any fat from the cooking liquid. Add the tomatoes, sugar, and juice of the remaining orange and lemon to the slow cooker; cover and cook on high for another 30 minutes. Stir in the mint just before serving.
- Remove the string from the shoulder and cut into slices. Serve with vegetables and the cooking liquid.
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