So we didn’t end up winterizing the spa, as it poured down rain during The Flyer’s lunch hour (well, during the part of his lunch hour where I convinced him to stop obsessing over weatherstripping the front door). The drain was also a no-go (thanks, Feisty).
But that’s okay, we’ll get to it this week. For today, I stuck a huge pork shoulder in my slow cooker, and the house is just stating to smell like delicious braised pork. It was supposed to be beef stew, but the local market where we buy our meat has been consistently out of stew beef. I’m pretty excited about eating this pork shoulder, though. I’ve been wanting to make one and freeze leftovers for ages. If it tastes as good as it smells, this will be a damn good evening. I’m also kinda tempted to throw this cake together, maybe dotted with lavender flowers, and make a batch of granola because food>unpacking boxes.
Braised Pork Shoulder
1 medium yellow onion, roughly chopped
Half a bag of baby carrots
Small package of fresh mini portobello mushrooms, quartered
4 cloves crushed garlic or generous measure of garlic powder
3 lb. bone-in pork shoulder
Salt and pepper, to taste
Fennel and coriander seeds, to taste
1 c. chicken stock
1/4 c. dry sherry
3 T. olive oil, divided
Season meat on both sides generously with salt and pepper. Let it rest at room temperature while you prepare the vegetables.
In a heavy skillet over medium-high heat, warm 2 T of the olive oil, then add carrots and onions, sauté until just translucent, then add garlic, cooking for about 2 mins before adding mushrooms. Lower heat slightly and cook about 5 mins more, then transfer everything to a plate.
Heat remaining 1 T of oil in skillet, then add meat, searing on each side until a golden crust begins to form. Add seared meat to slow cooker, followed by vegetables.
Toast fennel and coriander in hot skillet, add to slow cooker.
Pour chicken stock and sherry over spices, meat and vegetables. Cook on high for 5-6 hours. Shred pork with two forks. Serve over thick noodles, polenta or boiled potatoes.* Invite me over.
*Update: I ended up serving this over white beans simmered with a drizzle of blood orange-infused olive oil, some smashed garlic and cracked black pepper. It was amazing – we all loved it, although Feisty ended up flinging it all over the hardwood floor.