2- TO 3½-QUART
1 tsp olive oil
1 pound boneless beef chuck roast, trimmed
½ cup peeled small fresh pearl onions, or frozen pearl onions, thawed
½ cup reduced-sodium beef broth
⅓ cup full-bodied, lush red wine, such as Côtes-du-Rhône
2 dried figs, stemmed and quartered
1 tsp stemmed fresh thyme leaves
⅛ tsp ground allspice
⅛ tsp salt
⅛ tsp ground black pepper
4- TO 5½-QUART
2 tsp olive oil
2 pounds boneless beef chuck roast, trimmed
1 cup peeled small fresh pearl onions, or frozen pearl onions, thawed
1 cup reduced-sodium beef broth
¾ cup full-bodied, lush red wine, such as Côtes-du-Rhône
4 dried figs, stemmed and quartered
2 tsp stemmed fresh thyme leaves
¼ tsp ground allspice
¼ tsp salt
¼ tsp ground black pepper
6- TO 8-QUART
1 tblsp olive oil
4 pounds boneless beef chuck roast, trimmed
2 cups peeled small fresh pearl onions, or frozen pearl onions, thawed
2 cups reduced-sodium beef broth
1½ cups full-bodied, lush red wine, such as Côtes-du-Rhône
8 dried figs, stemmed and quartered
1½ tblsp stemmed fresh thyme leaves
½ tsp ground allspice
½ tsp salt
½ tsp ground black pepper
1 Set a large skillet over medium heat for a couple of minutes; drizzle in the oil and swirl the skillet to coat the hot surface. Add the roast and brown it on all sides, waiting patiently until a good crust forms, 3 to 5 minutes per side. Make sure you also brown the ends or the perimeter, depending on how the roast is cut. When it’s right and ready, transfer it to the slow cooker.
2 Add the pearl onions to the skillet, still set over the heat. Stir until you get some nice caramelization on several sides, about 5 minutes or so. Scrape the onions into the slow cooker. Then stir in the broth, wine, figs, thyme, allspice, salt, and pepper.
3 Cover and cook on low for 5 hours in a small slow cooker, 6 hours in a medium slow cooker, or 8 hours in a large one, or until the meat is quite tender but not yet falling apart along its seams.
TESTERS’ NOTES
• This chuck roast recipe was developed based on a traditional French flavor profile of figs and thyme in red wine. If you want an even more Gallic air, substitute unsalted butter for the olive oil.
• There’s really only one way to know if a chuck roast is tender: cut off a little chunk and taste-test it. It should be soft, quite luscious, with just the hint of a firm chew left in the meat.
2- TO 3½-QUART
½ tblsp unsalted butter
¾ cup thinly sliced yellow onion
½ cup strong, freshly brewed dark roast coffee
1 tsp molasses, preferably unsulphured
½ tblsp finely grated orange zest
1 medium garlic cloves, slivered
½ 4-inch cinnamon stick;
1½ pounds boneless beef chuck roast, trimmed
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground allspice
4- TO 5½-QUART
1 tblsp unsalted butter
1⅓ cups (about 1 medium) thinly sliced yellow onion
1 cup strong, freshly brewed dark roast coffee
2 tsp molasses, preferably unsulphured
1 tblsp finely grated orange zest
2 medium garlic cloves, slivered
1 4-inch cinnamon stick
3 pounds boneless beef chuck roast, trimmed
1 tsp salt
½ tsp ground black pepper
½ tsp ground allspice
6- TO 8-QUART
1½ tblsp unsalted butter
2½ cups thinly sliced yellow onion
1½ cups strong, freshly brewed dark roast coffee
1 tblsp molasses, preferably unsulphured
1½ tblsp finely grated orange zest
3 medium garlic cloves, slivered
1½ 4-inch cinnamon stick
4½ pounds boneless beef chuck roast, trimmed
1¼ tsp salt
¾ tsp ground black pepper
¾ tsp ground allspice
1 Melt the butter in a large skillet over medium heat. Spill the onion slices into the skillet, reduce the heat to very low, and cook, stirring often, until they turn yellow, soft, and sweet, about 20 minutes. If they begin to brown, stir more frequently and reduce the heat even further.
2 Scrape the contents of the skillet into the slow cooker. Stir in the coffee, molasses, orange zest, and garlic. Put the cinnamon stick in the mixture.
3 Rub the roast with salt, pepper, and allspice. Set it into the cooker, mounding the onion up around the sides.
4 Cover and cook on low for 5 hours in a small slow cooker, 7 hours in a medium slow cooker, or 8 hours in a large one, or until the roast is quite tender when pierced with a fork. If you’re in doubt, give it another 30 minutes.
5 Transfer the roast to a cutting board; let it alone for 10 to 15 minutes. Discard the cinnamon stick; if necessary, skim the sauce of any surface fat. Cut the roast into chunks and serve in bowls with that sauce ladled over each portion.
TESTERS’ NOTES
• Coffee, orange zest, cinnamon, and allspice make a sophisticated and elegant sauce, probably not for the elementary-school set, but definitely a crowd-pleaser among the adults.
• Of any of these chuck roast recipes, this one requires that the beef be well trimmed. Too much dissolved fat will not work with the coffee in the sauce, muting many of the distinct, bitter and sweet notes it will bring to the beef.
ALL-AMERICAN KNOW-HOW The zest of a citrus fruit is the more colorful, outer layer of its skin, not deep at all. The rind, by contrast, includes both the zest and the white pith underneath. Use a microplane—originally developed to grate hard cheese—to remove the sweet-and-sour zest without pushing down into the bitter pith. Failing that, try a vegetable peeler, but don’t apply much pressure. You’ll also need to mince these strips.
Serve It Up! Make Croutons for the bowls. Cut a baguette into 2-inch cubes, toss them with a little olive oil on a rimmed baking sheet, and toast in a 350°F oven until brown and crunchy, about 15 minutes, stirring occasionally. Pour the stew over these when serving.
2- TO 3½-QUART
4 ounces slab bacon, cut into ½-inch pieces
1½ pounds boneless beef chuck, cut into 1-inch cubes
3 ounces (about 1 cup) cremini or brown button mushrooms, thinly sliced
¼ cup chopped yellow onion
2 medium carrots, thinly sliced
½ cup dark beer, preferably brown ale
1 tblsp coarse-grained mustard
1 tsp ground black pepper
1 tsp caraway seeds
4- TO 5½-QUART
8 ounces slab bacon, cut into ½-inch pieces
3 pounds boneless beef chuck, cut into 1-inch cubes
6 ounces (about 2 cups) cremini or brown button mushrooms, thinly sliced
½ cup chopped yellow onion
3 medium carrots, thinly sliced
1 cup dark beer, preferably brown ale
2 tblsp coarse-grained mustard
2 tsp ground black pepper
2 tsp caraway seeds
6- TO 8-QUART
1 pound slab bacon, cut into ½-inch pieces
4½ pounds boneless beef chuck, cut into 1-inch cubes
9 ounces (about 3 cups) cremini or brown button mushrooms, thinly sliced
1 cup (about 1 medium) chopped yellow onion
4 medium carrots, thinly sliced
1½ cups (or one 12-ounce bottle) dark beer, preferably brown ale
3 tblsp coarse-grained mustard
1 tblsp ground black pepper
2½ tsp caraway seeds
1 Heat a large skillet over medium-high heat, then add the bacon bits, working in batches to prevent overcrowding. Brown them on all sides, stirring only occasionally so the pieces get a sizzling crust, about 7 minutes per batch. Use a slotted spoon to transfer them to the slow cooker and continue frying more as needed.
2 Do the same with the pieces of beef chuck: brown them in batches in the rendered bacon fat, about 8 minutes per batch. Transfer the meat to the slow cooker and soldier on until you’ve browned them all.
3 Reduce the heat under the skillet to medium-low; dump in the mushrooms and onion. (You may have to do this in two batches if you’re working with a large slow cooker.) Cook, stirring often, until the onion softens and begins to brown, about 6 minutes.
4 Scrape the contents of the skillet into the slow cooker. Stir in the carrots, beer, mustard, pepper, and caraway seeds.
5 Cover and cook on low for 6 hours, or until the beef is tender enough that you don’t have to think about setting the table with knives.
TESTERS’ NOTES
• Yep, there’s lots of browning required for this dish, but you need to put that bacon fat to good use! And it will pay off in a satisfying stew that needs little else except a glass of brown ale to go with it.
• The beer will foam when you pour it into the slow cooker. Stir gently to reduce the froth.
SHORTCUTS For this and other recipes in this book that call for beef chuck cut into chunks, you can substitute already cubed beef stew meat. However, all your work may not be done. Make sure you cut those cubes into the size required by the recipe you’ve chosen.
2- TO 3½-QUART
1 tblsp olive oil
1 pound boneless beef chuck, cut into 2-inch cubes
¼ tsp salt
¾ cup thinly sliced yellow onion
¼ pound carrots, peeled and cut into 1-inch sticks
¼ pound turnips, peeled and cubed
¼ pound eggplant, cut into cubes
1 tsp finely grated orange zest
1 tsp minced garlic
1 fresh thyme sprigs
1 bay leaf
¾ cup Guinness or other stout beer
4- TO 5½-QUART
2 tblsp olive oil
3 pounds boneless beef chuck, cut into 2-inch cubes
½ tsp salt
2 cups (about 1 large) thinly sliced yellow onion
¾ pound carrots, peeled and cut into 1-inch sticks
½ pound turnips, peeled and cubed
½ pound eggplant, cut into cubes
1 tblsp finely grated orange zest
2 tsp minced garlic
3 fresh thyme sprigs
2 bay leaves
2 cups Guinness or other stout beer
6- TO 8-QUART
¼ cup olive oil
5 pounds boneless beef chuck, cut into 2-inch cubes
¾ tsp salt
3½ cups thinly sliced yellow onion
1¼ pounds carrots, peeled and cut into 1-inch sticks
1 pound turnips, peeled and cubed
¾ pound eggplant, cut into cubes
1½ tblsp finely grated orange zest
1 tblsp minced garlic
5 fresh thyme sprigs
3 bay leaves
3½ cups Guinness or other stout beer
1 Set a large skillet over medium heat for a few minutes, then pour in the oil. salt the beef and brown it in the skillet (without crowding) on all sides, turning only when you have to, about 8 minutes per batch; transfer to the slow cooker and continue browning more.
2 Add the onion to the skillet. Stir until it softens and even browns a bit, 4 to 7 minutes, depending on how much you’ve got. Scrape all the onion into the slow cooker.
3 Stir in the carrots, turnips, eggplant, orange zest, garlic, thyme sprigs, and bay leaves. Pour the beer over everything.
4 Cover and cook on low for 8 hours, or until the vegetables and beef chunks are all fork-tender.
TESTERS’ NOTES
• Guinness or another stout beer offers a savory bitterness just at the back of the complex flavors in their hearty stew. One note: don’t use a flavored stout, which will unnecessarily complicate the dish.
• There’s no need to peel the eggplant before chopping it into cubes for this stew.
• When you’re browning cubed meat for large slow cookers, divide the oil, using a little for each batch.
2- TO 3½-QUART
2 tsp olive oil
1 pound boneless beef chuck or beef stew meat, cut into 1½-inch pieces
1 small yellow onions, chopped
10 ounces ripe tomatoes, chopped
⅔ cup moderately sweet white wine, such as Viognier
½ tsp dried thyme
½ tsp fennel seeds
½ tsp dried sage
¼ tsp ground allspice
¼ tsp salt
1 bay leaf
⅓ cup plain fresh breadcrumbs
¼ cup hazelnuts, toasted and skinned
¼ cup halved pitted green olives
3 tblsp packed fresh parsley leaves
1 tsp drained and rinsed capers
1 medium garlic cloves, peeled
4- TO 5½-QUART
2 tblsp olive oil
3 pounds boneless beef chuck or beef stew meat, cut into 1½-inch pieces
2 medium yellow onions, chopped
1 pound ripe tomatoes, chopped
2 cups moderately sweet white wine, such as Viognier
1 tsp dried thyme
1 tsp fennel seeds
1 tsp dried sage
½ tsp ground allspice
½ tsp salt
2 bay leaves
1 cup plain fresh breadcrumbs
½ cup hazelnuts, toasted and skinned
½ cup halved pitted green olives
½ cup packed fresh parsley leaves
1 tblsp drained and rinsed capers
2 medium garlic cloves, peeled
6- TO 8-QUART
3 tblsp olive oil
5 pounds boneless beef chuck or beef stew meat, cut into 1½-inch pieces
3 medium yellow onions, chopped
1 pound 10 ounces ripe tomatoes, chopped
3⅓ cups moderately sweet white wine, such as Viognier
2½ tsp dried thyme
2½ tsp fennel seeds
2 tsp dried sage
1¼ tsp ground allspice
1 tsp salt
4 bay leaves
1⅔ cups plain fresh breadcrumbs
1 cup hazelnuts, toasted and skinned
1 cup halved pitted green olives
1 cup packed fresh parsley leaves
2 tblsp drained and rinsed capers
4 medium garlic cloves, peeled
1 Set a large skillet over medium heat for a few minutes, then swirl in the oil. Brown the meat in the skillet, working in batches, until deeply browned on all sides, about 8 minutes per batch. Transfer the cubes of meat to the slow cooker; continue browning as necessary.
2 Add the onions to the skillet, then stir occasionally until they begin to brown and get really soft, 5 to 7 minutes. Scrape into the slow cooker.
3 Stir in the tomatoes, wine, thyme, fennel seeds, sage, allspice, salt, and bay leaves. Cover and cook on low for 7 hours, or until the beef is very tender when you poke it with a fork.
4 As the stew cooks, place the breadcrumbs, hazelnuts, olives, parsley, capers, and garlic in a food processor. Process until finely chopped, about like wet sand.
5 When the stew is ready, discard the bay leaves. Place about ⅓ cup of the breadcrumb mixture in each serving bowl, then ladle the stew on top.
TESTERS’ NOTES
• This aromatic stew is thickened by the intensely flavored breadcrumb mixture in the bowls. The seasoning pairs with the white wine, soaks up most of the moisture, and adds lighter, piquant notes to the stew’s deep taste.
• Only use fresh breadcrumbs, not dried. To make your own, grind several slices of stale bread in a food processor until the crumbs are about the consistency of fine gravel. You can also look for fresh breadcrumbs in the bakery section of most large supermarkets.
ALL-AMERICAN KNOW-HOW To toast hazelnuts, spread them on a rimmed baking sheet and set them in a 350°F oven for about 10 minutes, stirring often, until lightly browned and aromatic. To skin them, cool them on the baking sheet for 15 minutes, then dump them into a clean kitchen towel. Gather the towel together with the nuts inside, then massage the towel over the hazelnuts, thereby removing much of their papery, outer husks. No need to get off every speck—just the majority of it.
2- TO 3½-QUART
1¼ pounds boneless beef chuck, cut into 1-inch cubes
1 pound carrots, cut into 1-inch sections
¼ cup dry sherry
1½ tblsp julienned peeled fresh ginger
¼ cup soy sauce
¼ cup packed light brown sugar
1 star anise
½ tsp Sichuan peppercorns (optional)
3 dried chiles de árbol or other small dried Asian chiles
4- TO 5½-QUART
2½ pounds boneless beef chuck, cut into 1-inch cubes
1½ pounds carrots, cut into 1-inch sections
½ cup dry sherry
3 tblsp julienned peeled fresh ginger
½ cup soy sauce
½ cup packed light brown sugar
3 star anise
1 tsp Sichuan peppercorns (optional)
6 dried chiles de árbol or other small dried Asian chiles
6- TO 8-QUART
4 pounds boneless beef chuck, cut into 1-inch cubes
2¼ pounds carrots, cut into 1-inch sections
¾ cup plus 2 tblsp dry sherry
6 tblsp julienned peeled fresh ginger
¾ cup plus 2 tblsp soy sauce
¾ cup plus 2 tblsp packed light brown sugar
4 star anise
2 tsp Sichuan peppercorns (optional)
10 dried chiles de árbol or other small dried Asian chiles
1 Mix everything in the slow cooker.
2 Cover and cook on low for 7 hours, or until the beef is quite tender. Discard the star anise before serving.
TESTERS’ NOTES
• This stew mimics the classic Chinese braising method called “red cooking,” so named because fine soy sauce, when long simmered, can take on a slightly red cast.
• If you want a more authentic taste, substitute Shaoxing (Chinese rice wine) for the sherry.
• The star anise pods may fall apart as they cook. Fish out the small bits if possible; although they are edible, someone may end up with a big hit of the spice.
INGREDIENTS EXPLAINED Sichuan peppercorns are actually not peppercorns at all, but the cracked hulls of the seed of a citrus plant. They’re available in many large supermarkets or always from Chinese grocery stores, whether brick-and-mortar or online. The so-called peppercorns have a lemony, peppery bite with a slight mouth-numbing quality.
Serve It Up! You’ll need cooked white or brown rice. Try a medium-grain rice such as Arborio for a nice textural contrast.
2- TO 3½-QUART
1 cup dried black beans
2 ounces slab bacon, diced
1 pound boneless beef chuck, cut into 2-inch pieces
1½ cups reduced-sodium chicken broth
1 medium yellow onions, finely chopped
1 tblsp minced fresh oregano leaves
2 tsp minced garlic
8 ounces smoked pork hocks
½ tblsp cider vinegar
4- TO 5½-QUART
2 cups dried black beans
4 ounces slab bacon, diced
2 pounds boneless beef chuck, cut into 2-inch pieces
3 cups reduced-sodium chicken broth
2 medium yellow onions, finely chopped
2 tblsp minced fresh oregano leaves
1 tblsp minced garlic
1 pound smoked pork hocks
1 tblsp cider vinegar
6- TO 8-QUART
3 cups dried black beans
6 ounces slab bacon, diced
3 pounds boneless beef chuck, cut into 2-inch pieces
4½ cups reduced-sodium chicken broth
2 large yellow onions, finely chopped
3 tblsp minced fresh oregano leaves
1½ tblsp minced garlic
1½ pounds smoked pork hocks
1½ tblsp cider vinegar
1 Cover the beans with cool tap water in a large bowl, and set on the counter to soak overnight, or for at least 10 hours.
2 Drain the beans in a colander; pour them into the slow cooker.
3 Heat a large skillet over medium heat, then add the bacon. Cook, stirring often, until browned and crisp, 3 to 6 minutes. Use a slotted spoon to transfer the bacon bits to the cooker.
4 Use the bacon fat in the skillet to brown the beef chunks, working in batches over medium heat as necessary to prevent overcrowding, 8 to 10 minutes per batch. Transfer the browned cubes to the cooker and continue browning more until finished.
5 Stir in the broth, onions, oregano, and garlic; nestle the hocks into the stew.
6 Cover and cook on low for 8 hours, or until the beef is fork-tender and the pork shreds off the hocks.
7 Transfer the hocks to a cutting board and cool the pork for 10 minutes. Keep the slow cooker covered and set on warm. Shred the meat off the bones with two forks; discard the bones, chop the pork into small bits, and stir these along with the vinegar into the stew.
TESTERS’ NOTES
• Here’s a warming meal for a chilly night when you want real food but don’t want to spend too long making it. The dried beans cook down until they are rich and chewy.
• You want the bits of onion small (¼-inch pieces at most) so they can melt into the sauce.
• Don’t be tempted to use dried oregano; fresh adds a bit of springtime brightness to an otherwise dark and mellow meal.
Serve It Up! Doctor sour cream with a little ground cumin, some minced cilantro leaves, and a squeeze of lime juice, then dollop this concoction onto the stew in the bowls.
2- TO 3½-QUART
1 pound boneless beef chuck, cut into 1½-inch cubes
1 cup dry red wine, such as French Burgundy or Pinot Noir
1 fresh thyme sprigs
1 medium garlic cloves, peeled and smashed
¼ tsp salt
¼ tsp ground black pepper
1 bay leaf
2 ounces slab bacon, chopped
⅔ cup small fresh pearl onions, peeled, or frozen pearl onions, thawed
¼ pound carrots, peeled and cut into 1-inch sections
1 tblsp all-purpose flour
4- TO 5½-QUART
3 pounds boneless beef chuck, cut into 1½-inch cubes
3 cups dry red wine, such as French Burgundy or Pinot Noir
3 fresh thyme sprigs
2 medium garlic cloves, peeled and smashed
½ tsp salt
½ tsp ground black pepper
2 bay leaves
6 ounces slab bacon, chopped
2 cups small fresh pearl onions, peeled, or frozen pearl onions, thawed
10 ounces carrots, peeled and cut into 1-inch sections
3 tblsp all-purpose flour
6- TO 8-QUART
5 pounds boneless beef chuck, cut into 1½-inch cubes
5 cups dry red wine, such as French Burgundy or Pinot Noir
5 fresh thyme sprigs
4 medium garlic cloves, peeled and smashed
1 tsp salt
¾ tsp ground black pepper
4 bay leaves
10 ounces slab bacon, chopped
3 cups small fresh pearl onions, peeled, or frozen pearl onions, thawed
1 pound carrots, peeled and cut into 1-inch sections
⅓ cup all-purpose flour
1 Seal the beef, wine, thyme, garlic, salt, pepper, and bay leaves in a very large zip-closed plastic bag. Massage the wine onto the beef through the plastic, then set the bag in the refrigerator for at least 10 hours (or up to 16 hours).
2 Remove the beef pieces from the bag and pat them dry with paper towels. Set them out on the counter to come back to room temperature while you complete the next step.
3 Strain the marinade from the bag through a fine-mesh sieve or colander into a bowl, catching the liquid below. Dig out the thyme sprigs, bay leaves, and garlic cloves and add these to the cooker. Reserve the marinade.
4 Fry the bacon in a large skillet set over medium heat until crisp, stirring occasionally, 4 to 7 minutes, depending on how much is in the skillet. Use a slotted spoon to transfer the crunchy bits to the slow cooker.
5 Brown the pieces of beef in the bacon fat in the skillet, working with just a handful of pieces at a time, about 8 minutes per batch, turning them onto all sides. Use that slotted spoon to transfer them to the cooker, then continue browning more.
6 Once the beef’s done, scatter the pearl onions in the skillet; cook, stirring often, until they begin to brown a bit on all sides, 4 to 7 minutes. Once again, use that slotted spoon to get them into the slow cooker.
7 Pour ½ cup of the strained marinade into the skillet; bring to a boil, scraping up any browned bits in the skillet with a spoon. Pour and scrape the contents of the skillet into the slow cooker. Stir in the carrots.
8 Whisk the remainder of the strained marinade with the flour in a large bowl until the flour dissolves. Pour into the slow cooker.
9 Cover and cook on low for 7 hours, or until the beef cubes are wonderfully tender and succulent. Discard the bay leaves before serving.
TESTERS’ NOTES
• If you’re going to do it, you might as well do it right! This is undoubtedly a complicated recipe, a slow cooker version of the classic, complete with a wine marinade and endless layering of flavors to build the stew.
• Make sure the bag with the beef and marinade is well sealed to avoid a messy cleanup. Consider setting the bag in a large bowl, just to make sure you’re not a victim of drips and spills.
Serve It Up! Although often served over mashed potatoes (with plenty of butter, whole milk, salt, and ground black pepper), this stew also works well over cooked pasta, particularly wide noodles like pappardelle, or even over homemade croutons.
2- TO 3½-QUART
1¼ pounds boneless beef chuck, cut into 2-inch pieces
½ pound (about 2½ cups) cremini or brown button mushrooms, thinly sliced
5 ounces Russet or other baking potatoes, peeled and shredded through the large holes of a box grater
¼ cup moderately sweet white wine, such as Pinot Blanc
1 tblsp no-salt-added tomato paste
1 tblsp mild paprika
¼ tsp caraway seeds
¼ tsp salt
¼ tsp ground black pepper
1 bay leaf
1 tblsp sherry vinegar
¼ cup sour cream (regular, low-fat, or fat-free)
4- TO 5½-QUART
2½ pounds boneless beef chuck, cut into 2-inch pieces
1 pound (about 5 cups) cremini or brown button mushrooms, thinly sliced
10 ounces Russet or other baking potatoes, peeled and shredded through the large holes of a box grater
½ cup moderately sweet white wine, such as Pinot Blanc
2 tblsp no-salt-added tomato paste
2 tblsp mild paprika
½ tsp caraway seeds
½ tsp salt
½ tsp ground black pepper
1 bay leaf
2 tblsp sherry vinegar
½ cup sour cream (regular, low-fat, or fat-free)
6- TO 8-QUART
4½ pounds boneless beef chuck, cut into 2-inch pieces
1 pound 10 ounces (about 8 cups) cremini or brown button mushrooms, thinly sliced
1 pound Russet or other baking potatoes, peeled and shredded through the large holes of a box grater
¾ cup plus 2 tblsp moderately sweet white wine, such as Pinot Blanc
3½ tblsp no-salt-added tomato paste
3½ tblsp mild paprika
1 tsp caraway seeds
1 tsp salt
1 tsp ground black pepper
2 bay leaf
3½ tblsp sherry vinegar
1 cup sour cream (regular, low-fat, or fat-free)
1 Stir the beef, mushrooms, shredded potatoes, wine, tomato paste, paprika, caraway seeds, salt, pepper, and bay leaves in the slow cooker until the pieces of meat are evenly coated with the tomato mixture and spices.
2 Cover and cook on low for 8 hours, or until the beef is meltingly tender. Stir in the vinegar; dollop 1 tablespoon sour cream onto the individual servings in the bowls.
TESTERS’ NOTES
• This is the American version of the Hungarian classic, modified for the slow cooker. The potatoes are the secret thickener; they’ll deliver plenty of starch.
• The sour cream is added only as a garnish since it can break if cooked for hours.
Serve It Up! Ladle the stew into bowls with cooked, wide egg noodles that have been tossed with poppy seeds (and maybe a little butter).
2- TO 3½-QUART
2 tsp mild paprika
1 tsp ground cinnamon
½ tsp ground coriander
½ tsp ground ginger
½ tsp red pepper flakes
½ tsp salt
1 pound boneless beef chuck, cut into 2-inch pieces
1 pound butternut squash, peeled, seeded, and cut into 2-inch cubes
½ pound ripe tomatoes, chopped
4 shallots, peeled and quartered
2 medium garlic cloves, peeled and slivered
½ cup reduced-sodium chicken broth
¼ cup minced fresh cilantro leaves
4- TO 5½-QUART
1½ tblsp mild paprika
2 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground ginger
1 tsp red pepper flakes
1 tsp salt
2 pounds boneless beef chuck, cut into 2-inch pieces
1½ pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
1 pound ripe tomatoes, chopped
8 shallots, peeled and quartered
4 medium garlic cloves, peeled and slivered
1 cup reduced-sodium chicken broth
½ cup minced fresh cilantro leaves
6- TO 8-QUART
2 tblsp mild paprika
4 tsp ground cinnamon
½ tblsp ground coriander
½ tblsp ground ginger
½ tblsp red pepper flakes
½ tblsp salt
3½ pounds boneless beef chuck, cut into 2-inch pieces
2¼ pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
1½ pounds ripe tomatoes, chopped
10 shallots, peeled and quartered
6 medium garlic cloves, peeled and slivered
1⅔ cups reduced-sodium chicken broth
¾ cup minced fresh cilantro leaves
1 Mix the paprika, cinnamon, coriander, ginger, red pepper flakes, and salt in the slow cooker, then add the beef and stir until the cubes are coated in the spices. Dump in the butternut squash, tomatoes, shallots, and garlic; pour in the broth and stir well.
2 Cover and cook on low for 8 hours, or until the beef and butternut squash are meltingly tender. Stir in the cilantro just before serving.
• A tagine is a Moroccan casserole, long-simmered in a shallow pan under a conical lid. While this is not a true tagine, it does replicate the traditional flavors.
• Don’t seed those tomatoes. They’ll add lots of essential moisture.
• We used chicken broth for a lighter finish that lets the complexity of those spices come through.
2- TO 3½-QUART
1 dried New Mexican red chiles
2 tblsp thinly sliced lemongrass, white and pale green parts only
1 tblsp minced peeled fresh ginger
1 tsp minced garlic
½ tsp ground cinnamon
⅛ tsp ground coriander
⅛ tsp grated nutmeg
1¼ pounds boneless beef chuck, cut into 1-inch pieces
½ 4-inch cinnamon sticks;
½ tsp cardamom seeds
5 whole cloves
1 pound (about 3½ cups) white potatoes, peeled and cut into 1-inch cubes
¾ cup coconut milk
¼ cup reduced-sodium beef broth
2 tblsp packed light brown sugar
1½ tblsp fish sauce
1½ tblsp tamarind paste
⅓ cup chopped roasted peanuts
4- TO 5½-QUART
2 dried New Mexican red chiles
¼ cup thinly sliced lemongrass, white and pale green parts only
2 tblsp minced peeled fresh ginger
2 tsp minced garlic
1 tsp ground cinnamon
¼ tsp ground coriander
¼ tsp grated nutmeg
2½ pounds boneless beef chuck, cut into 1-inch pieces
1 4-inch cinnamon sticks
1 tsp cardamom seeds
10 whole cloves
2 pounds (about 7 cups) white potatoes, peeled and cut into 1-inch cubes
1½ cups coconut milk
½ cup reduced-sodium beef broth
¼ cup packed light brown sugar
3 tblsp fish sauce
3 tblsp tamarind paste
⅔ cup chopped roasted peanuts
6- TO 8-QUART
3 dried New Mexican red chiles
6 tblsp thinly sliced lemongrass, white and pale green parts only
3 tblsp minced peeled fresh ginger
1 tblsp minced garlic
½ tblsp ground cinnamon
½ tsp ground coriander
¼ tsp grated nutmeg
3¾ pounds boneless beef chuck, cut into 1-inch pieces
1½ 4-inch cinnamon sticks
½ tblsp cardamom seeds
15 whole cloves
3 pounds (about 10½ cups) white potatoes, peeled and cut into 1-inch cubes
2¼ cups coconut milk
¾ cup reduced-sodium beef broth
6 tblsp packed light brown sugar
⅓ cup fish sauce
⅓ cup tamarind paste
1 cup chopped roasted peanuts
1 Bring a pan of water to a boil over high heat. Stem and seed the chiles, then tear the flesh into small bits. Set the torn chiles in a bowl and pour boiling water over them. Soak for 20 minutes.
2 Drain the chile bits in a colander set over a bowl, catching the liquid in a bowl below. Scrape the softened chiles into a large blender; add the lemongrass, ginger, garlic, cinnamon, coriander, and nutmeg. Blend into a grainy paste, adding just enough of the soaking liquid to keep the blade moving through the paste.
3 Scrape the chile mixture into the slow cooker, add the beef, and toss to make sure every piece of meat is coated.
4 Set a large skillet over medium heat for a couple of minutes. Add the cinnamon stick, cardamom, and cloves. Toast until aromatic, stirring often, about 3 minutes. Pour the spices into the cooker; stir in the potatoes.
5 Whisk the coconut milk, broth, brown sugar, fish sauce, and tamarind paste in a bowl until the sugar has dissolved. Pour this mixture over everything in the cooker; toss well.
6 Cover and cook on low for 8 hours, or until the meat and potatoes are very tender when pierced with a fork. Sprinkle the chopped peanuts over the stew or over individual bowlfuls when serving.
• This recipe is actually a slow-cooker version of Thai massaman curry, so named because the dish was heavily influenced by spices and techniques from the food carried in caravans from as far away as Iran (thus, massaman, or Moslem). Rather than using a packaged Thai curry paste, we went all out and built the curry from scratch.
• Use only fresh lemongrass or jarred lemongrass packed in water, not dried lemongrass. If there are any dried-out or desiccated bits on the spears, peel them off until you get down to a moist core.
• Use white potatoes like Irish creamers, not the starchier Russets or baking potatoes.
INGREDIENTS EXPLAINED Tamarind paste is the boiled down, sticky, sweet-and-sour juice from the fruit of a tree indigenous to northern Africa. The paste is now used worldwide in dishes—and is an ingredient in Worcestershire sauce. Look for small jars of tamarind paste in the international aisle of most supermarkets.
2- TO 3½-QUART
½ tsp ground cardamom
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground mace
⅛ tsp cayenne
⅛ tsp salt
1½ pounds boneless beef chuck, cut into 2-inch pieces
½ tblsp unsalted butter
3 ounces shallots, thinly sliced
¼ cup reduced-sodium beef broth
1½ tblsp sweet white wine, such as Riesling or Spätlese
4- TO 5½-QUART
½ tblsp ground cardamom
½ tblsp ground coriander
½ tblsp ground cumin
1 tsp ground mace
½ tsp cayenne
½ tsp salt
3½ pounds boneless beef chuck, cut into 2-inch pieces
1½ tblsp unsalted butter
8 ounces shallots, thinly sliced
⅔ cup reduced-sodium beef broth
⅓ cup sweet white wine, such as Riesling or Spätlese
6- TO 8-QUART
2½ tsp ground cardamom
2½ tsp ground coriander
2½ tsp ground cumin
½ tblsp ground mace
¾ tsp cayenne
¾ tsp salt
5½ pounds boneless beef chuck, cut into 2-inch pieces
2 tblsp unsalted butter
12 ounces shallots, thinly sliced
1 cup reduced-sodium beef broth
½ cup sweet white wine, such as Riesling or Spätlese
1 Mix the cardamom, coriander, cumin, mace, cayenne, and salt in the slow cooker. Add the beef cubes and stir until they are coated in the spices.
2 Melt the butter in a large skillet set over medium heat. Add the shallots; cook, stirring often, until softened and sweet, 4 to 6 minutes. Scrape the contents of the skillet into the slow cooker.
3 Stir in the broth and wine. Cover and cook on low for 8 hours, or until the beef bits are quite tender, irresistibly so.
TESTERS’ NOTES
• Here’s a wonderfully aromatic spice blend, far better than many of the versions of curry powder available in supermarkets. Make a triple batch and save it in a small, sealed jar for curries down the road.
• The sophistication to this rather straightforward dish comes from the shallots fried in butter.
INGREDIENTS EXPLAINED Curries are not one thing, but a multitude of dishes—each one with a blend of spices that creates an individual, even idiosyncratic flavor profile, which is a far cry from that yellow spice blend often used heavy-handedly in recipes. It’s safe to say that there are as many kinds of curry as there are mindful Indian cooks.
2- TO 3½-QUART
1½ tblsp unsalted butter
2 pounds beef oxtails
¼ tsp salt
¼ tsp ground black pepper
⅔ cup small fresh pearl onions, peeled, or frozen, thawed
1 medium carrots, cut into 1-inch pieces
⅓ cup Pitted prunes
1 tsp minced garlic
¾ tsp dried oregano
¾ tsp crushed dried rosemary
¾ tsp dried thyme
½ cup bold dry red wine, such as Mouvedre or Granache
½ cup reduced-sodium beef broth
1½ tblsp all-purpose flour
4- TO 5½-QUART
2½ tblsp unsalted butter
4 pounds beef oxtails
½ tsp salt
½ tsp ground black pepper
2½ cups small fresh pearl onions, peeled, or frozen, thawed
2 medium carrots, cut into 1-inch pieces
⅔ cup Pitted prunes
½ tblsp minced garlic
1¼ tsp dried oregano
1¼ tsp crushed dried rosemary
1¼ tsp dried thyme
1 cup bold dry red wine, such as Mouvedre or Granache
1 cup reduced-sodium beef broth
2½ tblsp all-purpose flour
6- TO 8-QUART
4 tblsp (½ stick) unsalted butter
6 pounds beef oxtails
1 tsp salt
¾ tsp ground black pepper
4 cups small fresh pearl onions, peeled, or frozen, thawed
4 medium carrots, cut into 1-inch pieces
1 cup Pitted prunes
2 tsp minced garlic
2 tsp dried oregano
2 tsp crushed dried rosemary
2 tsp dried thyme
1½ cups bold dry red wine, such as Mouvedre or Granache
1½ cups reduced-sodium beef broth
¼ cup all-purpose flour
1 Melt the butter in a large skillet set over medium heat. Season the oxtails with the salt and pepper, then set as many in the skillet as will comfortably fit. Brown them on both sides, turning only after a few minutes. Transfer them to the slow cooker and brown more as necessary.
2 Dump the pearl onions into the skillet, still over medium heat. Cook, stirring often, until browned on at least two sides, between 4 and 8 minutes. Scrape the contents of the skillet into the cooker. Add the carrots, prunes, garlic, oregano, rosemary, and thyme. Pour in the wine and stir well.
3 Whisk the broth and flour in a bowl until the flour dissolves; pour over the ingredients in the cooker.
4 Cover and cook on low for 10 hours, or until the meat has shrunk back from the bones and is quite tender.
TESTERS’ NOTES
• For those who like bones with their beef, there may be no finer stew. Oxtails release lots of collagen and sticky protein, enriching the stew into a ridiculously satisfying meal. You’ll want to have plenty of napkins at the table: everyone’s going to want to pick up the bones and slurp off the sauce.
• If the prunes are larger than bite-size, slice them in half before adding them to the slow cooker.
• If you have a set of marrow spoons, now is the time to use them! Dig out the soft, luxurious bits in some of the larger bones, then spread it on crunchy bread—or simply let it dissolve into the stew.
INGREDIENTS EXPLAINED Oxtails are, well, the cow’s tail cut into bony segments. They’re an old-fashioned cut, more from your grandmother’s day than yours, but they deserve a comeback. The best are in small pieces, each just one bone long, chock full of meat in the nooks and crannies.
2- TO 3½-QUART
⅓ cup dried gigantes beans
½ tblsp olive oil
1½ pounds beef oxtails
1 small yellow onion, chopped
¼ cup dry white wine, such as Chardonnay
1⅓ cups water
½ tblsp Worcestershire sauce
½ tsp dried thyme
¼ tsp ground black pepper
4- TO 5½-QUART
⅔ cup dried gigantes beans
1½ tblsp olive oil
3 pounds beef oxtails
1 medium yellow onion, chopped
⅓ cup dry white wine, such as Chardonnay
2⅔ cups water
1½ tblsp Worcestershire sauce
1 tsp dried thyme
½ tsp ground black pepper
6- TO 8-QUART
1 cup dried gigantes beans
2 tblsp olive oil
4½ pounds beef oxtails
1 large yellow onion, chopped
½ cup dry white wine, such as Chardonnay
4 cups (1 quart) water
2 tblsp Worcestershire sauce
½ tblsp dried thyme
¾ tsp ground black pepper
1 Soak the gigantes beans in a large bowl of water for 10 hours (or up to 16 hours).
2 Set a large skillet over medium heat for a few minutes, then swirl in the oil. Add the oxtails in batches to brown them, 6 to 8 minutes per batch, turning once. Transfer them to the slow cooker and continue browning more as necessary.
3 Add the onion to the skillet, still set over medium heat. Cook, stirring often, until lightly browned on a few sides, between 4 and 7 minutes. Transfer the onion to the slow cooker.
4 Pour the wine into the skillet; bring to a rolling boil. Scrape up any browned bits in the skillet; pour and scrape the contents of the skillet into the slow cooker.
5 Drain the beans in a colander in the sink; pour them into the cooker. Stir in the water, Worcestershire sauce, thyme, and pepper.
6 Cover and cook on low for 10 hours, or until the meat has pulled back from the bones and even the cartilage around the meat is tender.
TESTERS’ NOTES
• Oxtails and gigantes beans add up to a rich stew, quite hearty for a cold evening’s meal.
• We used water here, not broth. We found the dish to be so rich, it didn’t need any added push. The water also allows the other flavors to come through without complication.
INGREDIENTS EXPLAINED Gigantes beans, also called gigandes beans or yigandes beans, or even gigandes plaki, are something of a Greek staple, often stewed with tomatoes, olive oil, and parsley, then served as one of several small plates (meze) for a lighter meal. If you can’t find gigantes beans, substitute dried large lima beans.
These recipes are some of the simplest in this book. That should come as no surprise, since the sweet and umami flavors of pork seem to get even better in a slow cooker. There’s no need to fuss it up!
It’s hard to imagine that pork was once subjected to a host of culinary indignities. The meat itself had become pretty tasteless and was often cooked to ridiculously high internal temperatures in a wrong-headed bid for safety. But thanks to both a resurgence of heritage pig breeds and better cooking techniques, as well as more sensible internal temperature guidelines from the USDA, there’s been something of a pork renaissance. It’s the go- to meat for every foodie in the land. And probably for a lot of families, too.
Even quick-cooking cuts like pork chops and pork tenderloin do well in the slow cooker, partly because of the way the meat is evenly marbled. Yes, you can overcook it; but most of the time, you don’t have to worry about doing so in the high-moisture world of a slow cooker.
We start with those chops, then make our way to the tenderloin before turning to the (ahem) meat of the chapter: the pork loin and shoulder. Both are seemingly made for what the slow cooker can do best: mellow flavors, blend them, and make dinner without too much work. Okay, we’ve got a few high-effort recipes, too. Everyone should stuff a pork loin just once! But for the most part, pork doesn’t need fancy techniques.
We’ll round out this section with ham recipes and some pork meatballs in Italian and Chinese incarnations, all solid American fare. And we’ll take a glance at some lesser used cuts like belly and hocks. Did you know you can even make baby back ribs in the slow cooker?
Most of these recipes freeze well, partly for the same reasons that pork is easy to cook: the finished products are loaded with plenty of fat and flavor. Consider setting up a slow cooker this weekend, if only to make a batch of Basic Pulled Pork or Italian Sunday Gravy. After you’ve relished every bite you can, squirrel away smaller servings in your freezer.
And one cautionary note before you get started: as you move through these recipes, pay particular attention to the differences between bone-in and boneless cuts. The amount of liquids and the cooking times have been calibrated to fit a specific cut. A recipe for a boneless pork loin simply will not work with the bone-in variety.
So stock up—not only at home but at the store, too. Just remember: when freezing meat at home, remove it from the supermarket packaging, then store the pork in large zip-closed plastic bags, sealed tightly with all the air let out. A well-stocked freezer and a slow cooker are hog heaven.
2- TO 3½-QUART
¼ cup unsweetened chunky applesauce
¼ cup dried cranberries
¼ cup golden raisins
¼ cup chopped dried apricots
2 tblsp minced red onion
1 tblsp honey
½ tblsp white wine vinegar
1 4-inch cinnamon stick
2 fresh thyme sprigs
2 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
¼ tsp salt
¼ tsp ground black pepper
4- TO 5½-QUART
½ cup unsweetened chunky applesauce
½ cup dried cranberries
½ cup golden raisins
½ cup chopped dried apricots
¼ cup minced red onion
2 tblsp honey
1 tblsp white wine vinegar
1 4-inch cinnamon stick
3 fresh thyme sprigs
4 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tsp salt
½ tsp ground black pepper
6- TO 8-QUART
¾ cup unsweetened chunky applesauce
¾ cup dried cranberries
¾ cup golden raisins
¾ cup chopped dried apricots
6 tblsp minced red onion
3 tblsp honey
1½ tblsp white wine vinegar
1½ 4-inch cinnamon stick
5 fresh thyme sprigs
6 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
1 tsp salt
1 tsp ground black pepper
1 Stir the applesauce, cranberries, raisins, apricots, onion, honey, and vinegar in the slow cooker. Nestle the cinnamon stick and thyme sprigs into the sauce. Season the chops with salt and pepper; tuck them into the sauce.
2 Cover and cook on low for 5 hours, or until the pork is tender and the sauce has begun to thicken a bit. Discard the cinnamon sticks and thyme sprigs before serving.
TESTERS’ NOTES
• Pork chops present a problem for the slow cooker. They’re first-rate quick-cookers; therefore, they can dry out fast. We solve that by (1) using bone-in chops (never boneless) and (2) calling for chops slightly larger than the usual, all in a bid to make dinner as tasty as it can be.
• Trim the pork chops by cutting off most of the fat that rings the chops. Leave a small bit for flavor, but not enough to create a grease slick in the sauce.
ALL-AMERICAN KNOW-HOW Bone-in pork chops may not fit neatly in one layer. If not, make a slit in one side of the meat to bend the chops open a bit so they’ll fit in the cramped quarters. They can overlap; they shouldn’t be stacked.
2- TO 3½-QUART
1 tblsp unsalted butter
2 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
¼ tsp salt
¼ tsp ground black pepper
¾ cup whole-berry cranberry sauce
¼ cup finely chopped yellow onion
¼ cup finely chopped celery
½ tblsp Dijon mustard
½ tblsp minced sage leaves
½ tsp finely grated orange zest
4- TO 5½-QUART
2 tblsp unsalted butter
4 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tsp salt
½ tsp ground black pepper
1½ cups whole-berry cranberry sauce
½ cup finely chopped yellow onion
½ cup finely chopped celery
1 tblsp Dijon mustard
1 tblsp minced sage leaves
1 tsp finely grated orange zest
6- TO 8-QUART
2½ tblsp unsalted butter
6 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
1 tsp salt
1 tsp ground black pepper
2¼ cups whole-berry cranberry sauce
¾ cup (about 1 small) finely chopped yellow onion
¾ cup (about 2 medium ribs) finely chopped celery
1½ tblsp Dijon mustard
1½ tblsp minced sage leaves
½ tblsp finely grated orange zest
1 Melt the butter in a large skillet over medium heat. Season the pork chops with salt and pepper; slip them into the skillet. Brown on both sides, 3 to 4 minutes per side. (If your skillet isn’t large enough to hold all the chops comfortably, work in batches, using half the butter for each batch.) Transfer the chops to the slow cooker.
2 Stir the cranberry sauce, onion, celery, mustard, sage, and orange zest in a bowl until the cranberry sauce begins to dissolve into the sauce. Pour the mixture over the chops.
3 Cover and cook on low for 5 hours, or until the meat is fork-tender, particularly at the bone. Serve with the sauce on the side.
TESTERS’ NOTES
• Use only spicy, smooth Dijon mustard. You need its nose-spank to balance the cranberry sauce.
• Smooth (or jellied) cranberry sauce is too sweet. Use a cranberry sauce with berry chunks in the mix.
Serve It Up! To make use of the rich sauce, serve the chops in a hot baked sweet potato that’s been split open. Or place them over buttered noodles—or even mashed, roasted, or steamed root vegetables.
2- TO 3½-QUART
2 small green or red bell peppers, stemmed, seeded, and thinly sliced
2 tblsp minced red onion
½ cup dry white wine, such as a Pinot Grigio or Chardonnay, or dry vermouth
1 tblsp white wine vinegar
1 tsp minced fresh oregano leaves
½ tsp sugar
½ tblsp olive oil
2 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tsp mild paprika
¼ tsp salt
¼ tsp ground black pepper
4- TO 5½-QUART
3 medium green or red bell peppers, stemmed, seeded, and thinly sliced
¼ cup minced red onion
1 cup dry white wine, such as a Pinot Grigio or Chardonnay, or dry vermouth
2 tblsp white wine vinegar
2 tsp minced fresh oregano leaves
1 tsp sugar
1 tblsp olive oil
4 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
1 tsp mild paprika
½ tsp salt
½ tsp ground black pepper
6- TO 8-QUART
3 large green or red bell peppers, stemmed, seeded, and thinly sliced
⅓ cup minced red onion
1½ cups dry white wine, such as a Pinot Grigio or Chardonnay, or dry vermouth
2½ tblsp white wine vinegar
1 tblsp minced fresh oregano leaves
1¼ tsp sugar
1½ tblsp olive oil
6 1-inch-thick bone-in pork rib or loin chops (about 12 ounces each), trimmed
½ tblsp mild paprika
1 tsp salt
1 tsp ground black pepper
1 Stir the bell peppers, onion, wine, vinegar, oregano, and sugar in the slow cooker until the sugar dissolves.
2 Heat a large skillet over medium heat for a few minutes, then swirl in the olive oil. Season the pork chops with paprika, salt, and pepper; slide them into the skillet. Brown on both sides, between 3 to 4 minutes per side. (If you have to work in batches, divide the oil among those batches.) Transfer the chops to the slow cooker as they’re ready, setting them into the sauce.
3 Cover and cook on low for 5 hours, or until the pork is luxuriously tender. Transfer the chops to serving plates, then spoon the sauce on top.
TESTERS’ NOTES
• Fresh bell peppers give the sauce a better texture than frozen peppers.
• For a brighter, more aromatic flavor, substitute marjoram for the oregano.
• For a spicier dish, add some cayenne with the paprika.
2- TO 3½-QUART
½ tblsp olive oil
1 pound boneless pork sirloin roast
2½ tblsp sliced pitted black olives
2 tblsp white wine vinegar
2 Cubanelle peppers, stemmed, seeded, and sliced into 1-inch-thick rings
1 tsp finely grated lemon zest
½ tsp minced garlic
¼ tsp ground black pepper
1 4-inch rosemary sprig
4- TO 5½-QUART
1 tblsp olive oil
2 pounds boneless pork sirloin roast
⅓ cup sliced pitted black olives
¼ cup white wine vinegar
4 Cubanelle peppers, stemmed, seeded, and sliced into 1-inch-thick rings
2 tsp finely grated lemon zest
1 tsp minced garlic
½ tsp ground black pepper
1 4-inch rosemary sprig
6- TO 8-QUART
1½ tblsp olive oil
3½ pounds boneless pork sirloin roast
½ cup sliced pitted black olives
⅓ cup white wine vinegar
7 Cubanelle peppers, stemmed, seeded, and sliced into 1-inch-thick rings
1 tblsp finely grated lemon zest
½ tblsp minced garlic
1 tsp ground black pepper
2 4-inch rosemary sprig
1 Set a large skillet over medium heat for a couple of minutes, then swirl in the oil. Slip the roast into the skillet; brown it on both sides, 4 to 5 minutes a pop.
2 Transfer the roast to the slow cooker. Add the olives, vinegar, pepper rings, lemon zest, garlic, pepper, and rosemary. Make sure the rosemary is submerged in the vegetables and sauce.
3 Cover and cook on low for 8 hours, or until the pork is quite tender but not falling apart.
4 Transfer the roast to a cutting board; let stand for 10 minutes. Carve against the grain into thin, ½-inch slices. Discard the rosemary, skim the sauce for surface fat, and serve the sauce with the pork.
TESTERS’ NOTES
• A pork sirloin roast is fairly lean and so it benefits from the long, slow moist heat.
• There’s no salt in this recipe because the olives will leach plenty into the sauce.
• Use the best-quality olives you can comfortably afford, usually found on the salad or antipasto bar at the supermarket. Avoid any olives with seasonings that compete with those in the sauce.
INGREDIENTS EXPLAINED A pork sirloin roast is from the back of the pig, a lean and economical cut, near the legs (and thus the ham). Often sold bone-in, with bits of the hip and backbone, it can prove difficult to carve. You won’t get even rounds; work around the bones to yield chunks of meat that you can cut down to size. Ask for it to be boned at the meat counter.
4- TO 5½-QUART
1½ tblsp minced fresh rosemary leaves
1 tblsp finely minced lemon zest
2 tsp minced garlic
1 tsp kosher salt
½ tsp ground black pepper
2 to 3 bones (2½ to 4 pounds) bone-in pork rib roast
6- TO 8-QUART
3 tblsp minced fresh rosemary leaves minced fresh rosemary leaves
2 tblsp finely minced lemon zest finely minced lemon zest
1 tblsp minced garlic minced garlic
2 tsp kosher salt kosher salt
1 tsp ground black pepper ground black pepper
4 to 6 bones (4½ to 6 pounds) bone-in pork rib roast bone-in pork rib roast
1 Mix the rosemary, lemon zest, garlic, salt, and pepper in a small bowl. Rub this mixture over the pork roast; set it bone side down in the slow cooker.
2 Cover and cook on low for 4 to 6 hours in a medium cooker, 6 to 8 hours in a large cooker, or until the meat is tender at the bone and an instant-read meat thermometer inserted into the center of the roast without touching bone registers 150°F.
3 Transfer the roast to a cutting board; let it rest for 10 minutes. To serve, slice between the bones, dividing the chops from each other.
TESTERS’ NOTES
• Yes, you can roast a whole pork rib roast in a slow cooker—just not in a small slow cooker. There’s not enough room.
• This recipe is easier in an oval cooker than a round one. In fact, the roast may not fit at all in some round cookers. Check the dimensions of your model before you plunk down money at the grocery store.
• The roast won’t brown and crisp as it does in an oven. Instead, it becomes almost pork confit, an outstanding preparation, juicy and mellow.
• We don’t advocate trimming the rack because we prize that luxurious confit consistency the slow cooker produces. However, the juices in the slow cooker will be too fatty for a good sauce.
• All those aromatics should be minced into small bits about the size of the grains of salt to get evenly distributed across the roast.
2- TO 3½-QUART
2 tblsp canned crushed pineapple
2 tblsp soy sauce
1 tblsp dry white wine, such as Chardonnay
1 tblsp packed dark brown sugar
½ tblsp minced peeled fresh ginger
2 tsp toasted sesame oil
1 tsp minced garlic
1 pound pork tenderloin
4- TO 5½-QUART
¼ cup canned crushed pineapple
3½ tblsp soy sauce
2 tblsp dry white wine, such as Chardonnay
2 tblsp packed dark brown sugar
1 tblsp minced peeled fresh ginger
1½ tblsp toasted sesame oil
2 tsp minced garlic
2 pounds pork tenderloin
6- TO 8-QUART
⅓ cup canned crushed pineapple
5 tblsp soy sauce
3 tblsp dry white wine, such as Chardonnay
3 tblsp packed dark brown sugar
1¼ tblsp minced peeled fresh ginger
2 tblsp toasted sesame oil
2½ tsp minced garlic
3½ pounds pork tenderloin
1 Stir the pineapple, soy sauce, wine, brown sugar, ginger, sesame oil, and garlic in the slow cooker until the brown sugar dissolves. Tuck the pork tenderloin into the sauce.
2 Cover and cook on low for 6 hours, or until the pork is fork-tender. Transfer the tenderloin to a cutting board; slice into rounds about ½ inch thick to serve.
TESTERS’ NOTES
• The pork tenderloin is a small, delicately flavored tidbit from the pig, a favorite for quick cooking but doable in the slow cooker if you follow our timings exactly and don’t allow the cooker to flip over onto a “keep warm” setting.
• Making your own teriyaki sauce from scratch ensures there aren’t a lot of funky chemicals in the mix! And the pineapple flavor will be much more naturally sweet, better for mingling with the tangy soy sauce.
• The pork tenderloins should not be browned because they would be almost cooked through (then rendering them dry in the cooker). Instead, the poaching liquid will turn them velvety and rich.
2- TO 3½-QUART
½ pound Brussels sprouts
¼ tsp ground allspice
¼ tsp salt
¼ tsp ground black pepper
2 tblsp dry white wine, such as white Bordeaux
2 tsp honey mustard
1 tsp Worcestershire sauce
1 pound pork tenderloin
4- TO 5½-QUART
1 pound Brussels sprouts
½ tsp ground allspice
½ tsp salt
½ tsp ground black pepper
¼ cup dry white wine, such as white Bordeaux
1½ tblsp honey mustard
2 tsp Worcestershire sauce
2 pounds pork tenderloin
6- TO 8-QUART
1¾ pounds Brussels sprouts
¾ tsp ground allspice
¾ tsp salt
¾ tsp ground black pepper
6 tblsp dry white wine, such as white Bordeaux
2½ tblsp honey mustard
1 tblsp Worcestershire sauce
3½ pounds pork tenderloin
1 Cut the stem ends off the Brussels sprouts, then thinly shred them. Stir into the cooker along with the allspice, salt, and pepper; drizzle with the wine.
2 Mix the honey mustard and Worcestershire sauce in a small bowl; smear over the pork. Nestle the meat into the shredded sprouts.
3 Cover and cook on low for 6 hours, or until the pork is quite tender when pierced with a fork. Transfer to a carving board; slice into ½-inch-thick rounds. Mound the Brussels sprouts and sauce on the plates or a serving platter, then set the carved pork on top of each mound.
TESTERS’ NOTES
• Some people shy away from Brussels sprouts because of their bitter earthiness. If that’s a concern in your crowd, remember the rule: the smaller the sprout, the less assertive its flavor.
• For quicker prep but more cleanup, use the 4 mm slicing blade of a food processor to shred the Brussels sprouts.
• For larger slow cookers, use more than one pork tenderloin. You may need to slice them to get them to fit. Don’t stack them; make an even layer of tenderloin pieces.
2- TO 3½-QUART
2 tblsp frozen unsweetened apple juice concentrate, thawed
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
⅛ tsp ground cloves
⅛ tsp cayenne
1 pound pork tenderloin
1 tblsp unsalted butter, at room temperature
4- TO 5½-QUART
¼ cup frozen unsweetened apple juice concentrate, thawed
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp salt
½ tsp ground black pepper
¼ tsp ground cloves
¼ tsp cayenne
2 pounds pork tenderloin
2 tblsp unsalted butter, at room temperature
6- TO 8-QUART
⅓ cup frozen unsweetened apple juice concentrate, thawed
¾ tsp ground cinnamon
¾ tsp ground cumin
¾ tsp salt
¾ tsp ground black pepper
½ tsp ground cloves
½ tsp cayenne
3½ pounds pork tenderloin
3 tblsp unsalted butter, at room temperature
1 Mix the apple juice concentrate, cinnamon, cumin, salt, pepper, cloves, and cayenne in the slow cooker.
2 Smear the pork with the butter; set it into the liquid.
3 Cover and cook on low for 6 hours, or until the pork is fork-tender. Transfer the tenderloin to a cutting board and slice into ½-inch-thick rounds.
TESTERS’ NOTES
• The poaching liquid is not really a sauce as is. However, you can ladle it into a saucepan and boil it down over high heat, stirring often, until it’s syrupy like a glaze.
• For some heat, mix a dash of cayenne into the butter before smearing it on the meat.
• Once again, you may need to work with more than one pork tenderloin to fill out the appropriate weight for the recipe. Slice them in pieces to fit in one layer.
Serve It Up! For a side dish, place small white or yellow new potatoes in a steamer basket or vegetable steamer set over 1 or 2 inches of simmering water. Cover and steam until tender, 15 to 20 minutes.
2- TO 3½-QUART
1 pound boneless pork loin, cut into 1½-inch cubes
1 cup jarred roasted chestnuts
3 tblsp thinly sliced whole scallions
2 tsp packed dark brown sugar
2 tsp minced peeled fresh ginger
1 tsp minced garlic
1 tsp Sichuan peppercorns
¼ tsp grated nutmeg
2 tblsp soy sauce
2 tblsp dark rum, such as Myers’s
2 tblsp reduced-sodium chicken broth
4- TO 5½-QUART
2¼ pounds boneless pork loin, cut into 1½-inch cubes
3 cups jarred roasted chestnuts
½ cup thinly sliced whole scallions
2 tblsp packed dark brown sugar
2 tblsp minced peeled fresh ginger
2 tsp minced garlic
2 tsp Sichuan peppercorns
½ tsp grated nutmeg
⅓ cup soy sauce
⅓ cup dark rum, such as Myers’s
⅓ cup reduced-sodium chicken broth
6- TO 8-QUART
4 pounds boneless pork loin, cut into 1½-inch cubes
5 cups jarred roasted chestnuts
¾ cup thinly sliced whole scallions
3½ tblsp packed dark brown sugar
3½ tblsp minced peeled fresh ginger
1 tblsp minced garlic
1 tblsp Sichuan peppercorns
¾ tsp grated nutmeg
½ cup soy sauce
½ cup dark rum, such as Myers’s
½ cup reduced-sodium chicken broth
1 Toss the pork loin chunks, chestnuts, scallions, brown sugar, ginger, garlic, Sichuan peppercorns, and nutmeg in the slow cooker. Stir in the soy sauce, rum, and broth until the brown sugar dissolves.
2 Cover and cook on low for 7 hours, or until the sauce is intensely flavored and the pork is velvety tender.
TESTERS’ NOTES
• This easy braise is all about the balance of aromatics, the way they meld into a sauce over time.
• When shopping for jarred chestnuts, look for them in clear containers so you can see what you’re getting. The chestnuts should be whole, not chipped apart; they should also be firm and rounded, not squished onto each other. Chestnuts are a common ingredient in Chinese cooking, a starchy addition to many braises. Although available in almost every supermarket, they’re much less expensive in Asian grocery stores or from the online sites.
Serve It Up! Have bowls of white rice ready. But instead of standard long-grain rice, use a medium grain for a chewier, moister side dish.
2- TO 3½-QUART
1¼ cups packed basil leaves
2½ tblsp Pine nuts
1 ounce (about 2 tblsp) Parmigiano-Reggiano cheese, finely grated
1½ tblsp olive oil
1 tblsp white wine vinegar
¼ tsp salt
¼ tsp ground black pepper
1¼ pounds boneless pork loin
4- TO 5½-QUART
2½ cups packed basil leaves
⅓ cup Pine nuts
2 ounces (about ¼ cup) Parmigiano-Reggiano cheese, finely grated
2½ tblsp olive oil
2 tblsp white wine vinegar
½ tsp salt
½ tsp ground black pepper
2½ pounds boneless pork loin
6- TO 8-QUART
4 cups packed basil leaves
½ cup Pine nuts
3 ounces (about 6 tblsp) Parmigiano-Reggiano cheese, finely grated
¼ cup olive oil
3 tblsp white wine vinegar
1 tsp salt
1 tsp ground black pepper
4 pounds boneless pork loin
1 Process the basil, pine nuts, cheese, olive oil, vinegar, salt, and pepper in a large food processor fitted with the chopping blade until there’s a coarse paste with some graininess still in the mix. Smear this pesto all over the pork loin and set it in the slow cooker.
2 Cover and cook on low for 5 hours in a small slow cooker, 6 hours in a medium cooker, or 8 hours in a large cooker, or until the pork is fork-tender. Lift the pork to a cutting board; cool for 10 minutes. Carve it into ½-inch-thick rounds.
TESTERS’ NOTES
• A pork loin is one of the few relatively lean cuts that take to the slow cooker without much fuss or care. Here, a simple pesto coats the roast to protect it during the long cooking.
• Large basil leaves can have a somewhat tough, fibrous stem. Remove these before packing the leaves into the measuring cups.
• For a deeper taste, toast the pine nuts in a dry skillet set over medium-low heat, stirring often, until lightly browned, about 5 minutes.
INGREDIENTS EXPLAINED A pork loin is the very definition of eating high on the hog—that is, eating the lean choice cuts, this one the juicy bit right under the ribs. The pork loin can come with the bones attached—and in fact does come that way in butcher shops—which is why we call for a boneless pork loin. It may also have a small amount of fat along its exterior surface. You can trim it off, but we don’t advise it, since the melting fat will keep basting the rather lean meat as it cooks.
ALL-AMERICAN KNOW-HOW Assuming the slow cooker works properly and the size of the meat is within the recipe’s requirements, a pork loin will be cooked through in the stated time. However, to be certain, take the internal temperature of the pork by inserting an instant-read meat thermometer into the loin’s center and make sure the gauge registers at least 145°F for safe but still pink pork, or 155°F for a more cooked-through finish.
2- TO 3½-QUART
2 tblsp packed dark brown sugar
1 tblsp balsamic vinegar
1 tblsp Dijon mustard
1 tsp minced garlic
½ tsp ground cinnamon
½ tsp ground black pepper
1½ pounds boneless pork loin
4- TO 5½-QUART
¼ cup packed dark brown sugar
2 tblsp balsamic vinegar
2 tblsp Dijon mustard
2 tsp minced garlic
1 tsp ground cinnamon
1 tsp ground black pepper
2½ pounds boneless pork loin
6- TO 8-QUART
½ cup packed dark brown sugar
¼ cup balsamic vinegar
¼ cup Dijon mustard
4 tsp minced garlic
2 tsp ground cinnamon
2 tsp ground black pepper
5 pounds boneless pork loin
1 Stir the brown sugar, vinegar, mustard, garlic, cinnamon, and pepper in a bowl until it’s a loose paste. Smear the mixture over the pork loin; set it in the slow cooker.
2 Cover and cook on low for 5 hours in a small cooker, 6 hours in a medium one, or 9 hours in a large cooker, or until the pork loin is fork-tender. Transfer the loin to a cutting board, let it be for 10 minutes, and slice it into ½-inch-thick rounds.
TESTERS’ NOTES
• In this fairly straightforward recipe for a hearty Sunday supper, the flavors of the pork stand out, even with the big combo of balsamic vinegar and Dijon mustard.
• The juices in the cooker don’t make a successful sauce. Instead, have more Dijon mustard at the table for smearing on individual servings.
• This pork loin makes excellent sandwiches the next day, topped with a little mayonnaise, some chopped iceberg lettuce, and thinly sliced cucumber, all served on multigrain bread.
2- TO 3½-QUART
2 pounds boneless pork loin
¼ tsp salt
¼ tsp ground black pepper
6 dried apricots
6 Pitted prunes
2 tsp olive oil
1 tblsp stemmed fresh rosemary leaves
⅓ cup dry vermouth
4- TO 5½-QUART
3½ pounds boneless pork loin
½ tsp salt
½ tsp ground black pepper
10 dried apricots
10 Pitted prunes
1 tblsp olive oil
2 tblsp stemmed fresh rosemary leaves
½ cup dry vermouth
6- TO 8-QUART
5 pounds boneless pork loin
1 tsp salt
1 tsp ground black pepper
14 dried apricots
14 Pitted prunes
1½ tblsp olive oil
3 tblsp stemmed fresh rosemary leaves
¾ cup dry vermouth
1 Start by opening up the pork loin. If your butcher has not done this task for you, lay it on a clean, dry work surface and make a cut along the length of the pork loin, about three-quarters of the way through the meat, so that you can open up the loin like a book.
2 Season the meat all over with salt and pepper. Lay it cut side up on the cutting board. Arrange the apricots and prunes in rows on half of the cut side. Fold the pork loin closed; tie it in four to six places with butchers’ twine to hold the meat in a tube-like shape.
3 Set a large skillet over medium heat for a couple of minutes, then pour in the oil. Set the stuffed loin in the skillet; brown it on all sides, taking care to let each surface get a deep golden color before turning, about 10 minutes in all.
4 Transfer the pork loin to the slow cooker, sprinkle the rosemary on and around it; pour in the vermouth. Cover and cook on low for 6 hours in a small slow cooker, 7 hours in a medium cooker, or 9 hours in a large one, or until the pork is quite tender but still holds its shape when pierced with a fork. Use a large, wide spatula to transfer the pork to a cutting board; let it alone for 10 minutes. Slice it into 1-inch-thick rounds; ladle the sauce from the cooker onto these slices.
TESTERS’ NOTES
• Evenly sized dried fruit are easier to roll up and close in the loin. Slice large pieces in half to fit.
• If possible, use the bright orange California apricots rather than the paler Turkish ones. The former are a tart spark against the sweet prunes.
• If you’re rosemary averse, substitute a similar amount of thyme.
Serve It Up! For a sophisticated side dish, melt a minced anchovy or two in a large skillet over medium heat with olive oil, red pepper flakes, and a little salt. Toss in trimmed green beans and cook just until blistered, stirring frequently, up to 5 minutes. Serve warm with balsamic vinegar and grated Parmigiano-Reggiano on top.
2- TO 3½-QUART
½ tblsp mild smoked paprika
½ tblsp packed light brown sugar
½ tsp dry mustard
¼ tsp dried thyme
¼ tsp salt
¼ tsp ground black pepper
⅛ tsp ground cloves
⅛ tsp celery seeds
¾ cup no-salt-added canned crushed tomatoes
1 tsp balsamic vinegar
1 pound boneless pork loin
1 cup frozen mixed vegetables, thawed
4- TO 5½-QUART
1 tblsp mild smoked paprika
1 tblsp packed light brown sugar
1 tsp dry mustard
½ tsp dried thyme
½ tsp salt
½ tsp ground black pepper
¼ tsp ground cloves
¼ tsp celery seeds
1½ cups no-salt-added canned crushed tomatoes
½ tblsp balsamic vinegar
2 pounds boneless pork loin
2 cups frozen mixed vegetables, thawed
6- TO 8-QUART
2 tblsp mild smoked paprika
2 tblsp packed light brown sugar
2 tsp dry mustard
1 tsp dried thyme
1 tsp salt
1 tsp ground black pepper
½ tsp ground cloves
½ tsp celery seeds
3 cups no-salt-added canned crushed tomatoes
1 tblsp balsamic vinegar
4 pounds boneless pork loin
4 cups frozen mixed vegetables, thawed
1 Mix the paprika, brown sugar, mustard, thyme, salt, pepper, cloves, and celery seeds in a small bowl. Massage this mixture all over the pork loin; set it in the slow cooker.
2 Pour the tomatoes and balsamic vinegar around the pork loin, taking care not to wash off its spice rub.
3 Cover and cook on low for 6 hours in a small slow cooker, 7 hours in a medium cooker, or 9 hours in a large cooker, or until the meat is falling-apart tender.
4 Turn the cooker to high. Use two forks to shred the pork right in the cooker. Stir in the vegetables, cover, and cook on high for 1 hour to heat through.
TESTERS’ NOTES
• Here’s a healthier version of the Basic Pulled Pork. This one calls for leaner pork loin and includes a hearty serving of vegetables in the mix.
• Use just about any blend of vegetables, but avoid using those specifically designed for stir-fries, as well as any spiced or sauced blends.
• The frozen mixed vegetables must be thawed before they’re stirred into the cooker; otherwise, they’ll drop the temperature. Set them out on the counter for a few hours as the pork cooks.
Serve It Up! Although pulled pork is often served on hamburger buns, this version would be less successful that way because of the vegetables in the mix. Serve it as open-faced sandwiches, atop toasted whole wheat or multigrain bread. Have some sour cream to dollop on each serving—and perhaps some grated cheese.
2- TO 3½-QUART
3 medium yellow potatoes (such as Yukon Gold), quartered
1 tsp olive oil
¼ tsp caraway seeds
¼ tsp coriander seeds
¼ tsp fennel seeds
¼ tsp yellow mustard seeds
¼ tsp salt
¼ tsp ground black pepper
1 pound boneless pork loin
4- TO 5½-QUART
5 medium yellow potatoes (such as Yukon Gold), quartered
2 tsp olive oil
½ tsp caraway seeds
½ tsp coriander seeds
½ tsp fennel seeds
½ tsp yellow mustard seeds
½ tsp salt
½ tsp ground black pepper
2 pounds boneless pork loin
6- TO 8-QUART
11 medium yellow potatoes (such as Yukon Gold), quartered
1 tblsp olive oil
1 tsp caraway seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp yellow mustard seeds
1 tsp salt
1 tsp ground black pepper
4 pounds boneless pork loin
1 Toss the potato quarters and oil in the slow cooker.
2 Mix all the seeds with the salt and pepper in a small bowl. Spread this mixture on a cutting board, then roll the pork in it, coating the meat thoroughly, even pressing down a bit to get the seeds to stick. Set the pork loin on top of the potatoes.
3 Cover and cook on low for 5 hours in a small slow cooker, 6 hours in a medium cooker, or 8 hours in a large cooker, or until the pork is cooked through and the potatoes are tender. Transfer the pork to a cutting board, let stand for 10 minutes, then slice it into ½-inch-thick rings. Serve with the potatoes on the side.
• A slow cooker lets you do some things an oven never could, like roasting a pork loin coated in so many seeds. They’d turn bitter in the oven, but they stay aromatic in the slow cooker.
• Make the bed of potatoes as even as you can so the meat rests securely on top. Yukon Gold potatoes are a little starchier than red-skinned potatoes and make a creamier contrast to the crunchy seeds.
• A large pork loin may not fit in a large round slow cooker. Slice off whatever sized piece that will let the meat fit securely in the cooker, then wedge the remainder in the space to the side of the larger piece.
INGREDIENTS EXPLAINED Look for an evenly shaped piece of boneless pork loin for better cooking (and serving). The center section is lean; the larger end is marbled and may better suit your taste. Ask your butcher to help you make a selection.
2- TO 3½-QUART
½ tblsp unsalted butter
1 pound boneless pork loin
1 small tart apples (such as Empire or Northern Spy), peeled, cored, and thinly sliced
1 small yellow onion, thinly sliced
¼ cup dry white wine, such as Albariño
1 tsp honey
2 fresh thyme sprigs
¼ tsp salt
¼ tsp ground black pepper
4- TO 5½-QUART
1 tblsp unsalted butter
2 pounds boneless pork loin
1 medium tart apples (such as Empire or Northern Spy), peeled, cored, and thinly sliced
1 medium yellow onion, thinly sliced
⅓ cup dry white wine, such as Albariño
½ tblsp honey
4 fresh thyme sprigs
½ tsp salt
½ tsp ground black pepper
6- TO 8-QUART
2 tblsp unsalted butter
4 pounds boneless pork loin
2 medium tart apples (such as Empire or Northern Spy), peeled, cored, and thinly sliced
2 medium yellow onion, thinly sliced
¾ cup dry white wine, such as Albariño
1 tblsp honey
6 fresh thyme sprigs
1 tsp salt
1 tsp ground black pepper
1 Melt the butter in a large skillet over medium heat. Add the pork loin and sear, turning only once, until each side is lightly browned, about 10 minutes in all. Transfer the pork loin to a slow cooker.
2 Add the apples and onion to the skillet. Cook, stirring often, until both begin to soften, about 5 minutes.
3 Remove the skillet from the heat; stir in the wine, honey, thyme, salt, and pepper. Pour and scrape the contents of the skillet over the pork loin.
4 Cover and cook on low for 4 hours in a small slow cooker, 6 hours in a medium cooker, or 8 hours in a large one, or until the pork is tender but cooked through.
5 Discard the thyme sprigs. Transfer the pork to a carving board; cool for 10 minutes before slicing into ½-inch-thick rounds. Serve with the apples and sauce from the cooker.
TESTERS’ NOTES
• Browning a pork loin is really just a matter of patience. Each side should sit on the hot surface until it gets a golden crust—nothing too brown for most of these recipes, but still well beyond any depressing shades of gray.
• A 4-pound pork loin may be bigger than your largest skillet. If so, cut it in half and work in batches, using a tablespoon of butter for each browning. You can then squeeze these halves to fit in your slow cooker.
Serve It Up! Offer Roasted Potatoes as a side dish: Quarter red-skinned potatoes, then toss them with olive oil, salt, and pepper on a large, rimmed baking sheet. Bake in a 400°F oven for about 1 hour, tossing occasionally, until browned, crunchy on the outside but still tender on the inside.
2- TO 3½-QUART
½ cup (about 1 small) thinly sliced red onion
¼ cup chunky natural-style peanut butter
2 tblsp packed dark brown sugar
2 tblsp soy sauce
2 tblsp rice vinegar
1 tsp Asian red chile paste
1 tsp minced garlic
1 tsp minced peeled fresh ginger
1 pound boneless pork loin
1 limes, quartered
4- TO 5½-QUART
1 cup thinly sliced red onion
½ cup chunky natural-style peanut butter
¼ cup packed dark brown sugar
¼ cup soy sauce
¼ cup rice vinegar
2 tsp Asian red chile paste
2 tsp minced garlic
2 tsp minced peeled fresh ginger
2 pounds boneless pork loin
2 limes, quartered
6- TO 8-QUART
2 cups thinly sliced red onion
1 cup chunky natural-style peanut butter
½ cup packed dark brown sugar
6 tblsp soy sauce
6 tblsp rice vinegar
4 tsp Asian red chile paste
4 tsp minced garlic
4 tsp minced peeled fresh ginger
4 pounds boneless pork loin
4 limes, quartered
1 Spread the onion in an even layer in the bottom of the slow cooker.
2 Whisk the peanut butter, brown sugar, soy sauce, vinegar, chile paste, garlic, and ginger in a small bowl. Slather the mixture over the pork loin; set the loin on top of the onion.
3 Cover and cook on low for 4 hours in a small slow cooker, 6 hours in a medium cooker, or 8 hours in a large cooker, or until the pork is cooked through and the onion has softened.
4 Transfer the pork loin to a cutting board; leave it alone for 10 minutes. Slice it into ½-inch-thick rounds. Ladle the sauce over the slices on serving plates and offer the lime quarters on the side for squeezing fresh juice over the pork
TESTERS’ NOTES
• Because there’s already brown sugar in the rub, use a natural peanut butter to cut down on the overall sweetness of the dish.
• You can use a bottled hot sauce like sambal oelek in the rub, although there’s an astounding array of Asian red chile sauces available in most supermarkets, not to mention even more at Asian grocery stores or from online suppliers.
Serve It Up! How about stir-frying broccoli florets in a very hot wok with a little toasted sesame oil, a splash of soy sauce, and some red pepper flakes?
2- TO 3½-QUART
1 pound boneless pork loin
4 whole scallions, halved lengthwise
¼ cup half-inch-thick slices of peeled fresh ginger
1 tsp salt
2 tblsp soy sauce
1½ tblsp minced garlic
1 tblsp toasted sesame oil
2½ tsp balsamic vinegar
2½ tsp Worcestershire sauce
2½ tsp rice vinegar
2½ tsp sugar
1 tsp chile oil
1 cup thinly sliced peeled cucumber
4- TO 5½-QUART
2 pounds boneless pork loin
7 whole scallions, halved lengthwise
½ cup half-inch-thick slices of peeled fresh ginger
½ tblsp salt
¼ cup soy sauce
2½ tblsp minced garlic
2 tblsp toasted sesame oil
1½ tblsp balsamic vinegar
1½ tblsp Worcestershire sauce
1½ tblsp rice vinegar
1½ tblsp sugar
½ tblsp chile oil
2 cups thinly sliced peeled cucumber
6- TO 8-QUART
4 pounds boneless pork loin
14 whole scallions, halved lengthwise
1 cup half-inch-thick slices of peeled fresh ginger
1 tblsp salt
½ cup soy sauce
⅓ cup minced garlic
¼ cup toasted sesame oil
3 tblsp balsamic vinegar
3 tblsp Worcestershire sauce
3 tblsp rice vinegar
3 tblsp sugar
1 tblsp chile oil
4 cups thinly sliced peeled cucumber
1 Tie the pork loin with butchers’ twine about every 2 inches along its length to hold its shape as it braises. Set it in the slow cooker; add cool tap water until it is submerged by 1 inch. Sprinkle the scallions, ginger, and salt around the meat.
2 Cover and cook on low for 5 hours in a small slow cooker, 6 hours in a medium cooker, or 8 hours in a large one, or until the pork is cooked through but still firm, not yet shreddable.
3 Transfer the pork loin to a large high-sided baking dish; ladle the poaching liquid and all the aromatics around the pork loin. Cover and refrigerate for at least 12 hours or up to 48 hours.
4 Whisk the soy sauce, garlic, sesame oil, balsamic vinegar, Worcestershire sauce, rice vinegar, sugar, and chile oil in a small bowl until the sugar dissolves.
5 Transfer the pork loin to a cutting board; discard the poaching liquid and the aromatics. Slice the loin into ¼-inch-thick rounds. Arrange the cucumber slices on a serving platter; set the pork loin slices on top. Ladle a little of the soy sauce mixture over the rounds and pass the extra on the side.
TESTERS’ NOTES
• Here’s a pork loin dish you can make ahead and then serve at a cocktail party. Your slow cooker can even replace your oven this summer! The chilled pork continues to absorb the flavorful sauce as it chills, resulting in a firmer, denser texture.
• If your slow cooker has a removable insert, lift it right out of the cooker, keep the lid in place, and set the whole thing with the pork and poaching liquid in the fridge. Set a towel underneath the insert if it’s at all hot.
• For a heartier meal, or if you’re feeding a crowd, add chilled cooked soba noodles on the platter.
INGREDIENTS EXPLAINED Chile oil is an Asian condiment, made by soaking chiles in a neutral vegetable oil. Other spices like Sichuan peppercorns and garlic may also be in the mix. Some oils are strained; others retain a dusky, red sediment of ground chiles. In the case of these recipes, we call for the strained oil.
2- TO 3½-QUART
1¼ pounds boneless pork loin, cut into 1-inch cubes
5 tsp packed dark brown sugar
½ tsp salt
1¼ cups no-salt-added canned diced tomatoes
1 small yellow onion, chopped
2½ tblsp drained and chopped jarred roasted red pepper (pimiento)
3 tblsp chili powder
2 tsp ground cumin
½ tblsp minced garlic
½ canned chipotle chile in adobo sauce, stemmed, seeded, and minced
1½ tblsp Adobo sauce from the can
4- TO 5½-QUART
2 pounds boneless pork loin, cut into 1-inch cubes
2 tblsp packed dark brown sugar
1 tsp salt
2 cups no-salt-added canned diced tomatoes
1 medium yellow onion, chopped
¼ cup drained and chopped jarred roasted red pepper (pimiento)
¼ cup chili powder
1 tblsp ground cumin
2 tsp minced garlic
1 canned chipotle chile in adobo sauce, stemmed, seeded, and minced
2 tblsp Adobo sauce from the can
6- TO 8-QUART
3½ pounds boneless pork loin, cut into 1-inch cubes
3½ tblsp packed dark brown sugar
½ tblsp salt
3½ cups no-salt-added canned diced tomatoes
1 large yellow onion, chopped
⅓ cup drained and chopped jarred roasted red pepper (pimiento)
⅓ cup chili powder
5 tsp ground cumin
1 tblsp minced garlic
2 canned chipotle chile in adobo sauce, stemmed, seeded, and minced
3½ tblsp Adobo sauce from the can
1 Toss the pork cubes with the brown sugar and salt in the slow cooker until well coated.
2 Dump the tomatoes, onion, red pepper, chili powder, cumin, garlic, minced chipotle, and adobo sauce into the slow cooker; stir gently until the meat is good and slathered.
3 Cover and cook on low for 8 hours, or until the pork is meltingly, irresistibly tender.
TESTERS’ NOTES
• Texans are pretty insistent that chili doesn’t have beans, so here’s a legume-free recipe, an all-pork take on the classic Lone Star rib-sticker—even if pork loin makes it a tad healthier than the more standard pork shoulder.
• Don’t confuse one canned chipotle in adobo sauce with a whole can of chiles; otherwise, the chili will be too hot to eat.
ALL-AMERICAN KNOW-HOW The easiest way to chunk up a pork loin is to halve it lengthwise, then set the halves cut side down on your cutting board. Slice them into long spears about the width you need, then slice these spears crosswise into chunks.
2- TO 3½-QUART
⅓ cup chili sauce, such as Heinz
1 tblsp red wine vinegar
1 tblsp packed dark brown sugar
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp molasses, preferably unsulphured
1 tsp ancho chile powder
¼ tsp ground cumin
¼ tsp ground cloves
1½ pounds bone-in pork shoulder
4- TO 5½-QUART
¾ cup chili sauce, such as Heinz
2½ tblsp red wine vinegar
2½ tblsp packed dark brown sugar
1 tblsp Worcestershire sauce
1 tblsp Dijon mustard
1 tblsp molasses, preferably unsulphured
1 tblsp ancho chile powder
¾ tsp ground cumin
½ tsp ground cloves
3 pounds bone-in pork shoulder
6- TO 8-QUART
1¼ cups chili sauce, such as Heinz
¼ cup red wine vinegar
¼ cup packed dark brown sugar
1½ tblsp Worcestershire sauce
1½ tblsp Dijon mustard
1½ tblsp molasses, preferably unsulphured
1½ tblsp ancho chile powder
1 tsp ground cumin
1 tsp ground cloves
5 pounds bone-in pork shoulder
1 Mix the chili sauce, vinegar, brown sugar, Worcestershire sauce, mustard, molasses, chile powder, cumin, and cloves in the slow cooker until the brown sugar and molasses dissolve. Set the pork shoulder in the cooker, turning it once to coat it with the sauce.
2 Cover and cook on low for 6 hours in a slow small cooker, 8 hours in a medium cooker, or 10 hours in a large cooker, or until the meat is quite literally falling off the bone.
3 Use a spoon to skim the fat from the surface of the cooking liquid, then shred the meat by pulling it apart with two forks. Discard the bones and stir well before serving.
TESTERS’ NOTES
• Skip manning the grill all day. With a slow cooker, you can make a terrific pulled pork without much fuss.
• Treat the timing as a suggestion: the pork has to be meltingly tender, no longer able to adhere to the bone. All that collagen melt will make the meat moist and irresistible, so cook as long as you need to until you find the meat perfectly tender.
• There’s no smoke flavor in this pulled pork. We wanted the sweeter, more elemental taste of pork to be at the front of the dish. However, if you want a smokier taste, use a smoked bone-in pork shoulder.
INGREDIENTS EXPLAINED A pork shoulder is a highly marbled hunk of meat from just over the pig’s front legs. It’s the standard choice for pulled pork, although you can substitute another cut from the front shoulder, the so-called picnic ham (which is not a ham at all, since it doesn’t come from the back leg). Some pork shoulders are sold with the rind (that is, the skin) and a thick layer of fat attached. Have the butcher at your market slice off both for the recipes in this book. You may also need to ask him or her to cut the pork shoulder into smaller chunks to fit a smaller slow cooker.
Serve It Up! Have toasted Kaiser or onion rolls on hand, as well as a platter of thinly sliced vegetables for sandwich toppers: tomatoes, radishes, cucumbers, and red onion. Pickled jalapeño rings or hot chow-chow would also be a welcome addition.
FOR THE PULLED PORK
2- TO 3½-QUART
1 tsp mild smoked paprika
1 tsp packed dark brown sugar
1 tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp ground black pepper
1¼ pounds bone-in pork shoulder
1 tblsp liquid smoke
4- TO 5½-QUART
2 tsp mild smoked paprika
2 tsp packed dark brown sugar
½ tblsp ground cumin
½ tsp garlic powder
½ tsp onion powder
½ tsp ground black pepper
2½ pounds bone-in pork shoulder
1½ tblsp liquid smoke
6- TO 8-QUART
1 tblsp mild smoked paprika
1 tblsp packed dark brown sugar
1 tblsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp ground black pepper
4 pounds bone-in pork shoulder
2 tblsp liquid smoke
FOR THE WHITE SAUCE
2- TO 3½-QUART
¼ cup mayonnaise
1 tblsp white vinegar
1 tsp ground black pepper
4- TO 5½-QUART
½ cup mayonnaise
2 tblsp white vinegar
½ tblsp ground black pepper
6- TO 8-QUART
1 cup mayonnaise
¼ cup white vinegar
1 tblsp ground black pepper
1 Mix the paprika, brown sugar, cumin, garlic powder, onion powder, and pepper in a small bowl. Massage the pork with the liquid smoke, then coat it with the spice mixture. Set the meat in the slow cooker.
2 Cover and cook on low for 6 hours in a small slow cooker, 8 hours in a medium cooker, or 10 hours in a large one, or until the meat is so tender it will fall off the bone into bits with almost no prodding.
3 Remove and discard the bones; shred the meat using two forks, bathing it in the cooking juices. Use tongs to transfer the meat to a serving platter, leaving at least some of those juices behind for your cardiologist’s sake.
4 To make the white sauce, whisk the mayonnaise, vinegar, and black pepper in a small bowl; serve on the side for drizzling over the pulled pork.
TESTERS’ NOTES
• Alabama pulled pork is a thing of beauty! This is a drier version than Basic Pulled Pork, with less sauce but nonetheless ramped up with the smoky spices and white sauce.
• Yep, that sauce is just mayonnaise thinned with plain, white vinegar and spiked with black pepper. Don’t use anything fancier!
• Give the pork sauce more oomph by using cracked black peppercorns. Use even more than we suggest for a mouth-poppingly hot sauce.
• Make this dish up to two days in advance. Refrigerate the pork and sauce separately, but cover both tightly. Reheat the pork in a tightly sealed aluminum foil packet in a 325°F oven for 20 to 25 minutes.
Serve It Up! You’ll need toasted buns, a platter of deviled eggs, and lots of napkins! Avoid spiking the sandwiches with pickled jalapeño rings or anything very hot, since the black pepper in the sauce will provide the spark.
2- TO 3½-QUART
2 ounces slab bacon, chopped
1¼ pounds bone-in pork shoulder
½ cup (about 1½ ounces) thinly sliced cremini or brown button mushrooms
6 tblsp chopped yellow onion
6 tblsp stemmed, seeded, and chopped green bell pepper
⅓ cup thinly sliced carrot
⅔ cup drained no-salt-added canned diced tomatoes
¼ cup dry white wine, such as Verdicchio
1½ tblsp no-salt-added tomato paste
1 tsp minced fresh oregano leaves
½ tsp minced fresh rosemary leaves
½ tsp stemmed fresh thyme leaves
⅛ tsp ground black pepper
4- TO 5½-QUART
4 ounces slab bacon, chopped
2½ pounds bone-in pork shoulder
1 cup (about 3 ounces) thinly sliced cremini or brown button mushrooms
¾ cup (about 1 small) chopped yellow onion
¾ cup (about 1 small) stemmed, seeded, and chopped green bell pepper
½ cup (about 1 medium) thinly sliced carrot
1¼ cups drained no-salt-added canned diced tomatoes
½ cup dry white wine, such as Verdicchio
3 tblsp no-salt-added tomato paste
½ tblsp minced fresh oregano leaves
1 tsp minced fresh rosemary leaves
1 tsp stemmed fresh thyme leaves
¼ tsp ground black pepper
6- TO 8-QUART
8 ounces slab bacon, chopped
5 pounds bone-in pork shoulder
2 cups (about 6 ounces) thinly sliced cremini or brown button mushrooms
1½ cups chopped yellow onion
1½ cups stemmed, seeded, and chopped green bell pepper
1 cup thinly sliced carrot
2½ cups drained no-salt-added canned diced tomatoes
1 cup dry white wine, such as Verdicchio
6 tblsp no-salt-added tomato paste
2 tsp minced fresh oregano leaves
2 tsp minced fresh rosemary leaves
2 tsp stemmed fresh thyme leaves
½ tsp ground black pepper
1 Brown the bacon in a large skillet set over medium heat until crisp at the edges, between 4 and 8 minutes depending on the size of the batch. Use a slotted spoon to transfer the bacon to the cooker, leaving its rendered fat behind.
2 With the skillet (and the luscious rendered fat) still over medium heat, brown the pork shoulder on all sides, turning it only after you’ve got a dark brown sheen with some crunchy bits on each side, about 15 minutes in all. Transfer the pork to a cutting board.
3 Add the mushrooms to the skillet, stirring often, until they release their liquid and it bubbles away, between 5 and 8 minutes. Scrape the contents of the skillet into the cooker.
4 Add the onion, bell pepper, and carrot to the slow cooker. Set the pork shoulder into the vegetables.
5 Stir the tomatoes, wine, tomato paste, oregano, rosemary, thyme, and pepper in a bowl until the tomato paste dissolves; pour over the pork shoulder and vegetables.
6 Cover and cook on low for 6 hours in a small slow cooker, 8 hours in a medium model, or 10 hours in a large one, or until the meat easily chunks into bits off the bone. Uncover and cool for 10 minutes. Use a fork to pry off hunks of the pork, place them in serving bowls, and spoon the vegetables and sauce over each serving.
TESTERS’ NOTES
• Cacciatora (“hunter style”) is a popular Italian-American dish, a rustic stew of meat, tomatoes, and vegetables in an aromatic sauce. It’s often made with chicken, although we think it’s a particularly bright and yet hearty combination of flavors that match well with pork.
• This dish is most often made with pancetta, an unsmoked but cured pork product; however, we like the smoky taste of bacon better. Switch back to the original for a lighter taste.
• You can try to lift the pork shoulder out of the slow cooker to carve it at the table, but you’ll need good strength, large utensils, and a steady hand to keep it from falling apart (or to the floor). Send any children or pets out of the room before attempting this complicated maneuver.
2- TO 3½-QUART
1 whole medium scallions, thinly sliced
2 tsp chopped pickled jalapeño rings
1 garlic cloves, peeled
2 tsp cider vinegar
1 tsp peeled and minced fresh ginger
1 tsp packed dark brown sugar
1 tsp molasses, preferably unsulphured
¼ tsp dried thyme
¼ tsp ground allspice
¼ tsp ground coriander
¼ tsp salt
¼ tsp ground black pepper
1½ pounds boneless pork shoulder
1 medium sweet potatoes, peeled and cut into 2-inch pieces
4- TO 5½-QUART
2 whole medium scallions, thinly sliced
4 tsp chopped pickled jalapeño rings
2 garlic cloves, peeled
4 tsp cider vinegar
2 tsp peeled and minced fresh ginger
2 tsp packed dark brown sugar
2 tsp molasses, preferably unsulphured
½ tsp dried thyme
½ tsp ground allspice
½ tsp ground coriander
½ tsp salt
½ tsp ground black pepper
3 pounds boneless pork shoulder
2 medium sweet potatoes, peeled and cut into 2-inch pieces
6- TO 8-QUART
3 whole medium scallions, thinly sliced
2 tblsp chopped pickled jalapeño rings
3 garlic cloves, peeled
2 tblsp cider vinegar
1 tblsp peeled and minced fresh ginger
1 tblsp packed dark brown sugar
1 tblsp molasses, preferably unsulphured
1 tsp dried thyme
1 tsp ground allspice
1 tsp ground coriander
1 tsp salt
1 tsp ground black pepper
4½ pounds boneless pork shoulder
3 medium sweet potatoes, peeled and cut into 2-inch pieces
1 Place the scallions, jalapeños, garlic, vinegar, ginger, brown sugar, molasses, thyme, allspice, coriander, salt, and pepper in a food processor fitted with the chopping blade; process until you have a coarse paste, scraping down the inside of the canister once or twice.
2 Rub the spice paste onto the pork shoulder. Set the pork in the slow cooker; distribute the sweet potato cubes around the pork.
3 Cover and cook on low for 6 hours in a small slow cooker, 8 hours in a medium cooker, or 10 hours in a large cooker, or until the meat is so tender that it offers no resistance to a fork.
TESTERS’ NOTES
• This jerk paste is more aromatic than fiery. Give it more heat by adding up to 1 teaspoon cayenne.
• The pork shoulder for this recipe should be boneless; it’s most likely been tied at the supermarket to hold its shape. Remove the twine before serving (but not before cooking). However, if the meat comes in a netted bag, remove that bag; the roast may fall into large chunks, but these chunks can be cooked in the same manner as a whole roast.
Serve It Up! For a Green Bean Salad: Steam green beans until crisp-tender, then chop them into 1-inch pieces. Toss with diced pitted green olives and thinly sliced shallot. Add plenty of olive oil, some balsamic vinegar, salt and pepper, and a pinch of sugar, then toss one last time.
2- TO 3½-QUART
⅓ cup dry white wine, such as Pinot Grigio
¾ cup milk
3 tblsp heavy cream
1 garlic cloves, peeled and smashed
4 fresh sage leaves
⅛ tsp grated nutmeg
⅛ tsp salt
⅛ tsp ground black pepper
1½ pounds bone-in pork shoulder
4- TO 5½-QUART
⅔ cup dry white wine, such as Pinot Grigio
1½ cups milk
⅓ cup heavy cream
2 garlic cloves, peeled and smashed
8 fresh sage leaves
¼ tsp grated nutmeg
¼ tsp salt
¼ tsp ground black pepper
3 pounds bone-in pork shoulder
6- TO 8-QUART
1 cup dry white wine, such as Pinot Grigio
2 cups milk
½ cup heavy cream
3 garlic cloves, peeled and smashed
12 fresh sage leaves
½ tsp grated nutmeg
½ tsp salt
½ tsp ground black pepper
5 pounds bone-in pork shoulder
1 Bring the wine to a boil in a medium saucepan set over high heat. Boil until reduced to a thick glaze, then pour in the milk and cream. Bring back to a boil, stirring often. Boil for 1 minute. Pour the mixture into the slow cooker and cool for 10 minutes.
2 Stir the garlic, sage, nutmeg, salt, and pepper into the milk mixture. Add the pork shoulder to the slow cooker; turn to coat.
3 Cover and cook on low for 6 hours in a small slow cooker, 8 hours in a medium cooker, or 10 hours in a large model, or until the meat falls in chunks off the bone.
4 Break the meat into serving-size chunks and move them to a serving platter. Discard the bones and any cartilage.
5 Puree the sauce: either use an immersion blender right in the slow cooker or pour the sauce into a large blender, cover, remove the center from the lid, place a clean kitchen towel over said lid, and blend until smooth, scraping down the inside of the canister at least once. Pour the pureed sauce into a large saucepan; bring to a boil over high heat. Boil for up to 3 minutes, stirring occasionally, to make a richer sauce.
• Because of negative charges among the molecules, milk is one of the few protein-based substances that can be boiled without coagulating. Thus, it’s a rich braising medium for pork, a rather old-fashioned Italian technique.
• Make sure the slow cooker insert is scrupulously clean before you start; the presence of just a speck of vinegar can lead to curdled milk in the sauce. That said, the blender will take care of the unsightly problem in step 5.
ALL-AMERICAN KNOW-HOW Keep in mind there’s a difference between grated and ground nutmeg. The grated spice is shaved off the whole nutmeg with a microplane or a nutmeg grater; it has a bright, clean fragrance, a bit woody as well as floral. The ground spice is usually jarred and has a much earthier flavor. If substituting ground nutmeg for grated, use only half the stated amount.
Serve It Up! Serve these chunks over cooked egg noodles tossed with butter and poppy seeds.
2- TO 3½-QUART
2 pounds boneless pork shoulder, cut into 2-inch pieces
½ cup chopped canned green chiles, hot or mild
¼ cup fresh orange juice
¼ cup fresh lime juice
1 tblsp minced garlic
1 tsp ground cumin
4- TO 5½-QUART
3½ pounds boneless pork shoulder, cut into 2-inch pieces
¾ cup chopped canned green chiles, hot or mild
⅓ cup fresh orange juice
⅓ cup fresh lime juice
1½ tblsp minced garlic
½ tblsp ground cumin
6- TO 8-QUART
5 pounds boneless pork shoulder, cut into 2-inch pieces
1¼ cups chopped canned green chiles, hot or mild
⅔ cup fresh orange juice
⅔ cup fresh lime juice
2½ tblsp minced garlic
1 tblsp ground cumin
1 Mix the cubed pork, chiles, orange juice, lime juice, garlic, and cumin in the slow cooker.
2 Cover and cook on low for 8 hours, or until the pork is quite tender.
3 Transfer the pork chunks to a bowl; strain the fat from the sauce, either by spooning it from the surface or by pouring the sauce into a fat separator. Pour the strained sauce into a saucepan and bring to a boil over high heat, stirring occasionally. Boil until reduced by half. Cool a few minutes, then pour the sauce over the pork in the bowl.
TESTERS’ NOTES
• Here’s a reinvention of the Tex-Mex favorite, developed specifically for the slow cooker.
• There’s no additional salt needed here, because there’s plenty in the canned chiles.
ALL-AMERICAN KNOW-HOW To peel garlic cloves before you mince them, lay them on a cutting board, set the side of a large knife on top, and give the flat surface of the blade a whack. The garlic cloves underneath will split open—no big deal, since you’re going to mince them anyway. More important, the papery hulls will slip right off.
Serve It Up! Have flour tortillas at the ready, along with sour cream, minced cilantro leaves, diced avocado, sliced olives, and sliced radishes. For the best taste, warm the tortillas over an open gas flame, about 10 seconds per side, until browned and even a little charred in a few places.
2- TO 3½-QUART
6 dried ancho chiles
½ tblsp olive oil
1½ pounds boneless pork shoulder, cut into 2-inch pieces
½ cup chopped yellow onion
2 tsp minced garlic
½ cup reduced-sodium chicken broth
2 tblsp red wine vinegar
1 tblsp Worcestershire sauce
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground cloves
½ tsp ground black pepper
1 pound ripe plantains, peeled and cut into 2-inch pieces
1 bay leaf
4- TO 5½-QUART
8 dried ancho chiles
1 tblsp olive oil
2½ pounds boneless pork shoulder, cut into 2-inch pieces
¾ cup chopped yellow onion
1 tblsp minced garlic
¾ cup reduced-sodium chicken broth
3 tblsp red wine vinegar
1½ tblsp Worcestershire sauce
½ tblsp dried oregano
½ tblsp dried thyme
¾ tsp ground cloves
¾ tsp ground black pepper
2 pounds ripe plantains, peeled and cut into 2-inch pieces
2 bay leaves
6- TO 8-QUART
12 dried ancho chiles
1½ tblsp olive oil
4 pounds boneless pork shoulder, cut into 2-inch pieces
1¼ cups chopped yellow onion
5 tsp minced garlic
1¼ cups reduced-sodium chicken broth
⅓ cup red wine vinegar
2½ tblsp Worcestershire sauce
2½ tsp dried oregano
2½ tsp dried thyme
1¼ tsp ground cloves
1¼ tsp ground black pepper
2½ pounds ripe plantains, peeled and cut into 2-inch pieces
3 bay leaves
1 Bring a small saucepan of water to a boil over high heat. Seed the chiles by tearing them open and discarding their seeds and white membranes. Remove and discard the stems, then tear the flesh into small pieces and place it in a bowl. Cover with boiling water; set aside to soak for 20 minutes.
2 Meanwhile, heat a large skillet over medium heat for a few minutes, then swirl in the oil. Set the pork shoulder in the skillet; brown it on all sides, which may take up to 15 minutes depending on how much pork you have. Transfer the pork shoulder to the slow cooker.
3 Brown the onion in the skillet, stirring until it’s soft, about 4 minutes. Add the garlic, stir over the heat a few seconds, then scrape the contents of the skillet into the slow cooker with the pork.
4 Drain the chiles in a colander set in the sink. Place these softened chiles in a large food processor; add the broth, vinegar, Worcestershire sauce, oregano, thyme, cloves, and pepper. Process until you have a fairly smooth paste, scraping down the inside of the canister once or twice. Pour the sauce over the pork and vegetables.
5 Push the plantains and bay leaves into the sauce in and around the pork. Cover and cook on low for 8 hours, or until the pork is ridiculously tender.
TESTERS’ NOTES
• Mole rojo (MOH-lay RO-hoh) is a red chile sauce, sour from the vinegar but balanced with plenty of herbs. It’s one of the world’s best braising mixtures.
• Feel free to mix up the chiles in this sauce, substituting a few dried New Mexican chiles for a few of the anchos and ending up with a brighter sauce that’s a little more sour.
Serve It Up! Mole rojo does best with a sweeter side dish. How about a salad of orange slices and mango chunks, tossed with minced cilantro, salt, and a splash of aged balsamic vinegar?
2- TO 3½-QUART
½ tblsp minced garlic
¾ tsp kosher salt
½ tsp ground coriander
½ tsp ground fenugreek
1¼ pounds boneless pork butt
½ tblsp olive oil
2 tblsp minced fresh cilantro leaves
½ tblsp cider vinegar
4- TO 5½-QUART
1 tblsp minced garlic
½ tblsp kosher salt
1 tsp ground coriander
¾ tsp ground fenugreek
2½ pounds boneless pork butt
1 tblsp olive oil
¼ cup minced fresh cilantro leaves
2½ tsp cider vinegar
6- TO 8-QUART
2 tblsp minced garlic
1 tblsp kosher salt
2 tsp ground coriander
½ tblsp ground fenugreek
4 pounds boneless pork butt
2 tblsp olive oil
½ cup minced fresh cilantro leaves
1½ tblsp cider vinegar
1 Make a coarse, dry paste by stirring the garlic, salt, coriander, and fenugreek in a small bowl. Use a paring knife to make slits all over the roast; smear the paste into these openings.
2 Heat a large skillet over medium heat for a few minutes, then swirl in the oil. Place the pork butt into the skillet. Brown it on all sides—which is easier said than done, given its shape. Be patient and precise, leaving each side over the heat until you get some fairly dark bits. The whole process may take up to 20 minutes.
3 Put the roast in the slow cooker. Cover and cook on low for 7 hours in a small slow cooker, 9 hours in a medium model, or 10 hours in a large one, or until the meat is fork-tender but not yet falling apart at the bone.
4 Transfer it to a cutting board using tongs and a large spatula. As the meat rests for 10 minutes, skim the fat from the juices in the slow cooker either by running a flatware spoon along their surface or by pouring them into a fat separator and leaving them be for a few minutes. Pour the skimmed juices into a medium saucepan; stir in the cilantro and vinegar. Bring to a boil over high heat; then continue boiling until reduced by half, between 5 and 10 minutes, stirring occasionally. Carve the roast into slices for serving and pass the sauce on the side.
TESTERS’ NOTES
• Maybe now’s the time to get the kids involved in cooking! small fingers are needed to get the spice paste into the slits without tearing the meat.
• These flavors are modeled on roasts from southwestern Russia and nearby Georgia. The meal is savory, even a little muskier than some preparations for pork butt. It’ll pair well with a sweet white wine or even beer at the table.
ALL-AMERICAN KNOW-HOW When you carve a pork butt, make those slices against the grain. However, the grain’s direction can be hard to determine, since several muscle groups make up a pork butt. Make a slice, note the grain inside, and turn the cut so that the grain runs perpendicular to your knife as you carve. That said, some pieces may just chunk off whole onto the cutting board. Small ones can be served whole; larger ones can be sliced against the grain.
2- TO 3½-QUART
1 tsp ground coriander
½ tsp ground cinnamon
½ tsp ground cumin
½ tsp ground ginger
¼ tsp ground black pepper
⅛ tsp ground cardamom
pinch saffron
1¼ pounds boneless pork shoulder, cut into 1-inch pieces
½ tblsp unsalted butter
½ cup (about 1 small) thinly sliced yellow onion
2½ tblsp chopped toasted walnuts
2 tblsp chopped golden raisins
1½ tblsp chopped preserved lemon, rind only
2 tblsp sweet white wine, such as Spätlese
4- TO 5½-QUART
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground ginger
½ tsp ground black pepper
¼ tsp ground cardamom
⅛ tsp saffron
2½ pounds boneless pork shoulder, cut into 1-inch pieces
1 tblsp unsalted butter
1 cup thinly sliced yellow onion
⅓ cup chopped toasted walnuts
¼ cup chopped golden raisins
3 tblsp chopped preserved lemon, rind only
¼ cup sweet white wine, such as Spätlese
6- TO 8-QUART
4 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground black pepper
½ tsp ground cardamom
¼ tsp saffron
5 pounds boneless pork shoulder, cut into 1-inch pieces
2 tblsp unsalted butter
2 cups thinly sliced yellow onion
⅔ cup chopped toasted walnuts
½ cup chopped golden raisins
6 tblsp chopped preserved lemon, rind only
½ cup sweet white wine, such as Spätlese
1 Mix the coriander, cinnamon, cumin, ginger, pepper, cardamom, and saffron in a large bowl. Add the chunks of pork; stir until every piece is coated in the spices. Scrape the contents of the bowl—and every last grain of spice—into the slow cooker.
2 Melt the butter in a large skillet over low heat. Add the onion, reduce the heat even further, and cook until very soft and sweet, 15 to 20 minutes, stirring occasionally. If the onion starts to brown, reduce the heat still more and stir more frequently. If it is truly browning, remove the skillet from the heat and cool for a couple of minutes before proceeding.
3 Scrape the contents of the skillet into the slow cooker. Stir in the walnuts, raisins, and preserved lemon. Toss well, pour in the wine, and stir again.
4 Cover and cook on low for 7 hours, or until the flavors have blended and the pork is beyond fork-tender, even spoon-tender.
TESTERS’ NOTES
• Here’s an aromatic curry, with warming spices instead of hot, the perfect antidote to a chilly evening. Note that the pork is cut into smaller chunks than in some other recipes. Good knife work will pay off with a better dinner—and a faster cooking time here.
• You’re not caramelizing the onion in step 2; you’re simply cooking it until it is sweet, browning the batch as little as possible.
SHORTCUTS If you have a no-turmeric, no-salt curry blend (thus, not the standard yellow curry powder), you can substitute it for the first six ingredients; use 1 tablespoon in a small slow cooker, 2 tablespoons in a medium cooker, or 3½ tablespoons in a large one.
INGREDIENTS EXPLAINED Preserved lemons are a Middle Eastern specialty: little lemons preserved in a brine of their own juices and water. The pulp is soft and squishy but the rind retains more texture. Look for them in the international aisle of most supermarkets.