Hi everyone! I hope all of my mommy friends had a great Mother's Day weekend! I got to spend the entire day Saturday with my husband, so that was awesome! Sundays are always my prep/cook days and yesterday was no different. I had a 2.25lb pork shoulder roast in the freezer that I wanted to use. I googled "crockpot pork recipes" to get some inspiration. This recipe from Cooks.com was my main inspiration. Obviously, I wasn't going to use onion soup mix and I had already decided that I wanted to put onions & carrots in with it, so here's my version:
2-3lb Pork Shoulder Roast (grass-fed, organic, free-range is best)
10-15 Carrots (I used fresh ones from the farmers market that were a little small, so I used 15)
1 Onion, quartered
3 Cloves of Garlic, peeled
Salt & Pepper
1 tsp Caraway Seeds
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 cup Broth (any broth will work. I used homemade bone broth)
Peel and cut carrots. I left them pretty much whole so that they wouldn't get too mushy. Peel and quarter your onion and peel your garlic cloves. Throw all this in the bottom of your crockpot. Salt & pepper your roast on all sides and then place on top of veggies. Next sprinkle on the caraway seed, garlic powder and onion powder. Last, pour a cup of broth (or water) in the bottom of the crockpot. Turn that sucker on low for about 2 hours and then crank it up to high for about 6 more. Or, if you won't be home, high for 6-8 hours should be fine too. I like my meat to fall apart.
This roast turned out well. It had plenty of flavor and the caraway wasn't too overwhelming. My carrots weren't mushy and the onions were a nice addition.