puled pork sandwichI love my crock pot. There’s just something about putting in a bunch of ingredients into it in the morning and with minimal effort having a hot meal ready at dinner time. It’s certainly a blessing with an active family, all having their own crazy schedules.

Pork has been relatively inexpensive this fall, so that has led me to stock with with sundry items like pork loin and shoulder. Both of these cuts lend themselves nicely to the crock pot, but pork shoulder (or Boston Butt), with its large amount of intramuscular fat is an ideal candidate for the slow cooker treatment. After hours of simmering away, the fat and collagen breaks down, leaving fork tender, delicious meat; perfect for sandwiches or carnitas (pork tacos).

Pork shoulder in slow cookerFor a little different taste in pork, I found a recipe for an Asian inspired slow cooked pork shoulder roast.  With a predominant taste of curry and ginger, this recipe will leave your family begging for more.

Asian Inspired Pork Shoulder Roast

Using a cast iron pan makes putting a sear on the pork easy and fast.

1 Pork shoulder roast or Boston Butt, about 4 to 5 pounds
2 teaspoons garlic powder
3 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1 tablespoon soy sauce
1 tablespoons olive oil
1 tablespoon canola oil
1 large onion, halved and thinly sliced

Combine garlic powder, curry powder, ginger, salt, black pepper, and cayenne pepper. Rub the roast all over with the spice mixture.

Put 1 tablespoon of olive oil in a large skillet and cook the onions over medium-high heat until lightly browned and softened. Remove and set aside. Add 1 tablespoon of canola oil to pan and increase heat. Sear the roast in the pan on all sides, about 7 to 10 minutes in all. Put the pork roast in a 4 to 6-quart slow cooker along with the onions and soy sauce. Add 1 cup of water, cover and cook on low for about 8 hours or high for about 5 hours, until very tender.

Remove the roast from the crock pot and place onto a jelly roll pan or large baking dish. Proceed to pull apart with the meat with your fingers or a pair of forks, discarding the bone and any fat. Pour the juice out of the crock pot into a large 4  cup measure cup to separate juice from fat. Place shredded pork back into the crock pot and add juice to taste.

Serve with soft white buns with your favorite BBQ sauce or as a pork carnita in a hard taco shell.

Serves 8