Blended in the slow cooker, pork, fall vegetables and apples is a delicious meal this time of yearBARRY SAYS: “Salt and pepper to taste.”
You find the phrase in nearly every recipe, but I didn’t really give it too much thought until recently. I don’t think Kelley nor I intentionally set out to cut so far back on our salt intake, it just happened. But what we have noticed is a heightened sensitivity to salty foods.
KELLEY SAYS: It has altered the way I cook some dishes, especially in the slow cooker. I tend to just put the meats and vegetables in the cooker as they are and season later. You get the essence of the flavors and you have to be careful about overseasoning, but you can underseason as well. It’s best to taste as you go.
BARRY: We had a pretty good discussion with this meal about what to add and when. Throwing a bunch of things like salt and pepper, or apples, at the end can change it quite a bit for better or worse.
KELLEY: I think we got it right, but the point is, everyone’s tastes are different, so taste as you go. What I like about this recipe is it was made with fall produce. It’s also a good way to clean out the fridge and the pantry and get a great meal.
BARRY: And the slow cooker makes everything so tender.
Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.
Recipe
Slow-Cooked Pork 2 1/2 pounds pork shoulder, cut in large chunks 3/4 cup flour seasoned with salt and pepper 2 1/2 tablespoons cooking oil 2 large sweet potatoes, cut in large chunks 3 large carrots, cut into large chunks 2 large yellow onions, quartered 4 cloves garlic, sliced 1 large cinnamon stick 2 long sprigs fresh rosemary 4 cups chicken stock 1 cup orange juice 2 Granny Smith Apples, cut into chunks 2 cups fresh torn kale, stems removed 2 tablespoons dried porcini mushrooms 2 tablespoons Kitchen Creole Bordeux Mountain Seasoning Salt and pepper to taste In large bowl, toss pork cubes with seasoned flour. In a large, heavy skillet, add oil until hot then add cubes of pork and brown on all sides. Do not crowd pan. It may take 2-3 batches. After meat browns, place it in your slow cooker along with the cinnamon stick, potatoes, carrots, garlic, onions, rosemary, chicken stock and orange juice. Turn setting to high and let cook for about 3 hours, stirring as needed. Check at this point to see if meat and vegetables are done. If not, cook a little longer. Once everything is cooked, add apples, kale, mushrooms and Bordeaux seasoning. Cook about 30 minutes longer, until apples get soft. Turn off heat and adjust seasoning with salt and pepper.