Our Sunday tradition is cook one big meal that we can pick at for the rest of the week. Past dishes have included pork belly (delicious but so much work), ribs, leg of lamb, and beef roasts.
Yesterday was G's day for planning, and this is what he came up with:
- 7-8 lb pork shoulder, bone-in
- 4 yucca root (rough chop)
- 3 spring onions (rough chop)
- 6 jalapenos (de-seeded and minced)
- 1.5 cloves garlic (minced)
- 5-7 tomatillos, quartered
- Juice of 1 lime
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| Don't get rid of all the fat- you need some for flavor |
1) Dump the yucca, onions, tomatillos and half of the jalapenos in the slow cooker.
2) Place the pork shoulder on top of the veggies in the slow cooker.
3) Make a bunch of small incisions all over the pork shoulder.
4) Fill each incision with a mixture of the garlic and remaining jalapeno, dump in remaining mixture on top of the pork shoulder.
5) Set the slow cooker for 6-8 hours on low.
Notes: Make sure to cut the skin off of the pork shoulder- or have your butcher do it for you (see below). We are very used to the taste of jalapenos- so adjust the amount to suit your taste buds.
Enjoy!
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