While we wait to start moving in and making renovations to the house, I thought I would blog about this awesome slow-cooker pork recipe I made yesterday (original recipe). It seriously was the best thing I have made in the crock pot so far.
3lb Pork Shoulder Roast
1 1/2 C Chicken Broth (I used water with a bouillon cube)
1 Yellow Onion
1 Package Green Maggi Sofrito (awesome product, also available at Giant Eagle in the Latin Foods section)
Adobo (I like Goya Adobo with Pepper, available at Giant Eagle as well)
Directions:
Brown the pork shoulder in a separate skillet.
Add chicken broth and chopped onion into the crockpot. Mix in sofrito.
Season the pork with Adobo (can also use salt, pepper, and garlic powder if no adobo is on hand).
Place pork in crock pot with skin/fat-side up.
Cook on Low for eight to ten hours.
After cooking, you can thicken the liquids with cornstarch to make a sauce, or serve them thin.
I served the pork over white rice with the pork liquids.
I also plan on using the pork leftovers to make some pork tacos tonight.
Note: If you ever want to cook Puerto-Rican food in Pittsburgh, the two products linked above are must-haves! If you promise to buy them, I will post my recipe for rice and beans.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
April 1, 2010
January 11, 2010
New kitchen trick!
I made my mom's amazing pollo guisado (chicken stew) last night to great raves from the hubster. I won't even attempt to post the recipe because it consists of a lot of this:
"A little bit of sauce. A bit of water. Taste it, add some more sauce. Maybe some salt. And taste again and adjust."
I couldn't reproduce it on paper if I tried.
However, I learned a really neat new trick for removing fat from liquids (stews, sauces, soups). There was no time for refrigeration and I do not own a gravy separator, and I had a bit of fat at the top of my stew from the chicken thighs. A quick search on google brought this invaluable nugget:
To remove fat from liquids, wait until the fat rises to the top, then take a paper towel, hold it at both ends, and lay on the fat.
Amazingly, the paper towel grabs/sucks up only the fat and leaves the nice flavorful broth behind. It took a few passes, about four paper towels, but 99% of the fat was gone. Hands down, a meal saver!
"A little bit of sauce. A bit of water. Taste it, add some more sauce. Maybe some salt. And taste again and adjust."
I couldn't reproduce it on paper if I tried.
However, I learned a really neat new trick for removing fat from liquids (stews, sauces, soups). There was no time for refrigeration and I do not own a gravy separator, and I had a bit of fat at the top of my stew from the chicken thighs. A quick search on google brought this invaluable nugget:
To remove fat from liquids, wait until the fat rises to the top, then take a paper towel, hold it at both ends, and lay on the fat.
Amazingly, the paper towel grabs/sucks up only the fat and leaves the nice flavorful broth behind. It took a few passes, about four paper towels, but 99% of the fat was gone. Hands down, a meal saver!
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