Slow Cooker Smoked Pork Shoulder

I picked up a smoked pork shoulder from Balky Farm on a whim at the last farmers market, and a fortuitous whim it was. This is an extremely simple treatment, but it was addictively delicious. And, of course, the leftovers - in the form of pulled pork - can be used for all kinds of things.

3 lb smoked pork shoulder (or larger)
1/2 cup cider vinegar
1/2 cup water

Do  not trim the pork before cooking, as the fat will help keep it moist and add flavor (trim after cooking).

Place all ingredients in the slow cooker. Cook on Low for 7-8 hours (a bit longer would probably be fine; this is quite forgiving). Just before serving, remove the should from the slow cooker. Trim off the large pieces of fat and cut up the meat into chunks. Alternatively, shred it with a couple of forks to make pulled pork straightaway.

Serves 4-6.

Thai Peanut Curry with Pork and Vegetables

With coconut milk and peanut butter in the sauce, this is rich, savory, and very satisfying. You can make it entirely with seasonal root vegetables or, if you have peppers in the freezer, use some of those as well (as I did). If you can, pick up a little fresh cilantro at the farmers market today to go on top. Serve this over rice or tossed with noodles.

1 lb ground pork
2 medium onions, chopped
6 cloves garlic, minced
2 Tbsp minced ginger root
1 large ripe bell pepper, diced (or 1 cup diced carrots or other root veg)
2 cups peeled and cubed sweet potato
1 13.5 ounce can coconut milk (lite is ok)
1-2 tsp Thai red curry paste, or to taste
1/3 - 1/2 cup natural peanut butter (smooth or crunchy)
2 tsp lime juice, or to taste
1-2 tsp rice vinegar
1-2 tsp Thai fish sauce (optional)
Salt to taste

Brown the pork in a Dutch oven or similar deep pan. Add onions, garlic, and ginger and cook with the pork for 2-3 minutes. Add vegetables and stir well. Add coconut milk and curry paste and stir well. Cover and cook over low-medium heat until the vegetables are tender, stirring occasionally. Stir in the peanut butter, lime juice, rice vinegar, and fish sauce (if using). Taste and adjust seasonings if needed. With the peanut butter stirred in, the sauce will be fairly thick.

Serve hot over rice or toss with noodles.

Serves 4-6.

Sweet and Tangy Asian Shredded Pork with Mushrooms and Onions

Here's what to do if you have leftover Slow Cooked Pork Shoulder. This would also work pretty well with leftover pork chops or even pork loin if you slice it up thinly; you just won't get the same shredded texture. Serve this over egg noodles or rice.

Canola oil
4-5 cloves garlic, minced
1 large onion, chopped
1/2 lb shiitake mushrooms, stemmed and sliced
3/4 - 1 lb leftover Slow Cooked Pork Shoulder or other pork, shredded or chopped
1 Tbsp hoisin sauce
1/4 cup soy sauce
1 Tbsp cornstarch
About 1 cup water
Salt to taste

Heat a little canola oil in a large skillet or braising pan.  Add the garlic and saute over medium high heat for 1-2 minutes, then add the onion and shiitakes and saute until tender, 5-6 minutes or so.  Stir in the pork and reduce heat to medium-low.

Combine the hoisin sauce, soy sauce, and cornstarch in a small bowl, then pour over the meat the veggies and stir well.  Pour in about 1 cup of water and stir to combine everything well, then simmer until the sauce thickens a bit (this shouldn't take long).

Serve hot over egg noodles or rice.

Serves about 4.

Slow Cooked Pork Shoulder with Soy-Tomato-Ginger Sauce

This was easy and really delicious, plus it made enough for leftovers the next day.  If you don't have the Tomato Ginger Chutney available, substitute a couple tablespoons of ketchup or tomato paste plus 1/3 cup of some other chutney or jam plus a tablespoon or grated ginger root.  You can also substitute ribs for the pork shoulder, but you'll need more like 4-5 lbs.  Serve this over rice or noodles.  You can toss in some veggies at the last minute, or prepare them separately, if desired.

1/2 cup Tomato Ginger Chutney
1/4 cup soy sauce
1 Tbsp brown sugar
2 cloves garlic, minced
1-3 tsp Asian hot sauce (e.g. sriracha), or to taste
3 lb bone-in pork shoulder

Combine the chutney, soy sauce, brown sugar, garlic, and hot sauce in a small bowl or jar and mix well.

Place the pork in the slow cooker and spoon or brush the sauce all over it.  Pour any extra over the meat. Cook on Low for 6-8 hours, until the pork is falling apart when you stick a fork in it.

Serves 6-8.

Cranberry-Lime Braised Pork Chops

This came of an inspiration to use up the last of the cranberry sauce left in the fridge from Thanksgiving.  But since you probably don't have the same thing in your fridge, it's still easy to make from scratch.

3 good sized pork chops
1 1/2 tsp salt
Freshly ground black pepper to taste
Olive oil
1/2 - 3/4 cup Cranberry Sauce with Lime
1 1/4 - 1 1/2 cups chicken broth, warm

Get out the chops an hour or so before you plan to start cooking them, if you can manage it. Combine the salt and black pepper and mix well. Sprinkle this all over the chops and let sit for a while.

Preheat a braising pan or large skillet over medium heat for a few minutes to get it nice and evenly hot. Add just a little olive oil and turn to the heat to medium-high. Place the chops in the pan, close together but not overlapping. Cook without touching for 2-3 minutes, until nicely browned on one side. Turn over and cook on the other side for another 2-3 minutes. Remove the chops to a plate. 

Stir together the cranberry sauce and chicken broth, then add to the hot pan and deglaze it, scraping up all the browned bits stuck to the bottom, which will be full of flavor. Simmer the sauce over medium heat until reduced somewhat, then add the chops back in. They should be no more than about halfway covered with liquid. Turn to the heat to low and simmer for 10-12 minutes, turning the chops once halfway through. Remove from liquid and let rest for a few minutes, then serve.

The braising liquid is delicious. Spoon a little over each chop when serving, and if desired, also over mashed potatoes, polenta, or whatever other accompaniment you have.

Serves 3.

Risotto with Pork, Fennel, and Peaches

This came together as a way to use up a couple of leftover Fennel-Garlic Pork Chops, and it was a raging success.  I think you could use other types of leftover pork as well (roast, loin, etc) as long as the seasonings are compatible.

Pork
Olive oil
6-8 cloves garlic, minced
1 large fennel bulb, chopped (about 2-3 cups)
2-3 cups diced peaches (peeled if desired; not necessary)
2-3 cups diced or thinly sliced cooked pork chops or similar
1-2 tsp red wine vinegar
splash of water
Salt and pepper to taste

Risotto
Olive oil
1 small shallot, minced
1 1/2 cups uncooked arborio rice
3 1/2 cups vegetable stock
1/3 cup grated Parmesan
Salt and pepper to taste

You can prepare the pork and the risotto simultaneously if you like.  Otherwise, make the risotto first.

To prepare the pork mixture: heat a little olive oil in a wide bottomed pan such as a braising pan or Dutch oven.  Add the garlic and fennel and saute over medium to medium-high heat for several minutes, until the fennel is somewhat soft.  Add the peaches and cooked sliced pork along with the red wine vinegar and a small splash of water.  Stir to combine, then reduce heat and let the liquid turn into a bit of sauce.

To prepare the risotto: Heat a little olive oil in the pressure cooker with the lid off, then add the shallot. Saute for 2-3 minutes, then add the rice. Saute, stirring frequently, for another 2-3 minutes, until the rice turns translucent. Add all of the stock, cover, lock, and turn to high pressure setting. Bring to pressure, then reduce heat and cook for 7 minutes. Remove from heat and release pressure. Stir in Parmesan, salt, and pepper.

Serve the pork mixture over mounds of risotto.

Serves 4-6.

Chipotle-Garlic Braised Pork Chops

These are easily in the running for the best pork chops I've ever made. I've been playing with the idea of braising them for a while now, something I've not tried before, because when pan frying or grilling I often have trouble hitting the right level of doneness; so often they seem to go from not quite done to dry. Braising solves that problem by finishing the cooking process in a flavorful sauce so the chops stay moist.

This is best made in a braising pan, but a large skillet will do the job as well. Just make sure to use a nice heavy pan for good heat distribution.

Try serving these with Sorrel Mashed Potatoes, Roasted Garlic Mashed Potatoes, or Goat Cheese Polenta.


3 good sized pork chops
1 1/2 tsp salt
1 tsp chili powder (not cayenne, something milder)
Freshly ground black pepper to taste
Olive oil
6 cloves garlic, minced
1 small onion, finely chopped
1 chipotle pepper in adobo sauce, seeded and minced
2 cups chicken broth, warm

Get out the chops an hour or so before you plan to start cooking them, if you can manage it. Combine the salt, chili powder, and black pepper and mix well. Sprinkle this all over the chops and let sit for a while.

Preheat your braising pan over medium heat for a few minutes to get it nice and evenly hot. Add just a little olive oil and turn to the heat to medium-high. Place the chops in the pan, close together but not overlapping. Cook without touching for 2 minutes, until nicely browned on one side. Turn over and cook on the other side for another two minutes. Remove the chops to a place.

Add a little more olive oil to the pan, then add the garlic and onion and saute for 2-3 minutes. Add the chipotle and the chicken broth. Deglaze the pan, scraping up all the browned bits stuck to the bottom, which will be full of flavor. Simmer the sauce over medium heat until reduced somewhat, then add the chops back in. They should be no more than about halfway covered with liquid. Turn to the heat to low and simmer for 10-12 minutes, turning the chops once halfway through. Remove from liquid and let rest for a few minutes, then serve.

The braising liquid is delicious, if slightly spicy. Spoon a little over each chop when serving, and if desired, also over mashed potatoes, polenta, or whatever other accompaniment you have.

Serves 3.

Beef/Pork CSA from Bostrom Farm

Bostrom Farm in Greenfield is offering a summer meat CSA. A full share consists of 4 20-lb boxes of either beef, pork, or a combination, to be picked up the second Saturday of each month at the Greenfield Farmers Market. Half shares are also available. A full share (80 lbs total) costs $560 and a half share (40 lbs) costs $280. Contact Kyle Bostrom for details: KLBostrom [at] comcast [dot] net or 413-772-3732.

Slow Cooker Spare Ribs With Chutney

A few weeks ago we picked up a package of spare ribs from Bostrom Farm at the farmers market. Yesterday I cooked them in the crock pot with some tomato ginger chutney, and the result was fantastic. Super easy to put together, too. Another time I think I would try it with blueberry chipotle chutney. Barbecue sauce would also work well, of course. The chutneys make a good stand-in because they have similar sweet-spicy-tangy qualities. Try serving these with cornbread and a green salad.

2 lbs pork spare ribs
Salt and pepper
1 cup tomato ginger chutney

Thaw the ribs if they are frozen (I was able to thaw a package of them in hot water in about 15 minutes). Place them in the slow cooker, either as a whole rack folded over on itself or cut into four pieces. Sprinkle all over with salt and pepper, then cover liberally with the chutney on all sides.

Cook the ribs on Low for 6-8 hours. When they're done, the meat will be falling-off-the-bone tender.

Serves 4.

Grilled Hoisin Pork Chops

This is super easy and fast, and it lends a nice Asian flair to the pork chops. You can find hoisin sauce in most grocery stores.

Pork chops to serve 2 people
Salt and pepper
1/4 cup hoisin sauce
1 tsp hot sauce, or to taste

Pat the chops dry and trim of excess fat. Sprinkle generously with salt and pepper and let sit for 30-60 minutes to come to room temperature. Combine the hoisin sauce and hot sauce (if using) in a small bowl. Add a teaspoon or two of water to thin it if desired.

Grill the chops over a medium-hot fire, about 5 minutes per side for 1-inch thick chops (less for thinner ones; check for doneness as you go). About 1-2 minutes before they are done, paint on both sides with the hoisin mixture and finish cooking.

Serves two.

Grilled Fennel-Garlic Pork Chops

We used the grill for the second time this season tonight, and I am looking forward to lots more over the coming months. Pork chops from Bostrom Farm were excellent as always, and I really like this fennel-garlic combination. I believe fennel seed with pork is a fairly typical Italian preparation, but it is not one I had tried before. I will definitely be making this again. I served this with a green salad and maple roasted parsnips--yum!

1 1/2 tsp whole fennel seeds
2-3 medium garlic cloves, minced
1/2 tsp salt
Black pepper to taste
1-2 Tbsp olive oil
2 good-sized pork chops (about 1 lb total)

Grind the fennel seeds in a spice grinder or mortar and pestle (or, if you don't have either of those, in a plastic bag with a rolling pin). Combine them in a small jar or bowl with the garlic, salt, pepper, and enough olive oil to make a paste.

Rinse the chops and pat dry, then spread them all over with the fennel-garlic paste. Let sit for 30 minutes or so if you have time (or up to a few hours, if you put them in the fridge; bring back to room temperature before cooking).

Grill the chops for 1-2 minutes per side over a hot fire, then reduce the heat to medium-low and cook for another 10-20 minutes, turning once or twice, until the internal temperature reaches at least 137 F. Let sit for a few minutes, then serve.

Serves 2.

Roasted Pork Chops with Apples and Onions

Local pork is always in season, and it goes beautifully with apples in a classic combination. If you don't have apple cider on hand, you can skip it--just use a little more of the olive oil.

3-4 garlic cloves, minced
1 tsp dried sage
1/2 tsp salt
Freshly ground black pepper to taste
1/4 cup apple cider
1-2 Tbps olive oil
2 large pork chops (bone-in)
2 medium apples, cored, in 1/2-inch crescents
1 medium red onion, sliced lengthwise

Preheat the oven to 425 degrees (unless you are preparing the chops ahead of time).

Combine the garlic, sage, salt, pepper, cider, and olive oil in a small bowl or jar. Generously brush the chops all over with it (you won't use it all). Toss the apples and onions with the remainder. If you have time, let the chops sit in the marinade for a while (refrigerate if more than 30 minutes or so).

Place the chops in a 9x13-inch baking pan. Surround them with the apples and onions. Roast for 15-20 minutes, turning once halfway through, until the interior temperature reaches at least 137 degrees. If desired, finish very quickly under the broiler.

Serves 2-4.

Roasted New Potatoes and Fennel with Goat Cheese

Yesterday was cool and rainy, a good chance to use the oven. I had originally been thinking about a gratin with these ingredients, but I didn't have enough time so I kept it simpler. Another time I will have to try the gratin, but this was delicious. I served this alongside broiled pork chops from Bostrom Farm, which were delicious seasoned only with salt and pepper.

1 lb new potatoes, in 1/2-inch cubes
1 medium fennel bulb, chopped
Olive oil
1/4 tsp dried tarragon (or some fresh if you have it)
Salt and pepper
1-2 oz crumbled goat cheese

Preheat the oven to 400 degrees.

Toss the potatoes and fennel together in a 9x13-inch baking dish. Drizzle with enough olive oil to coat, then add the tarragon, salt, and pepper and mix. Roast for 40-50 minutes, stirring occasionally to prevent sticking, until vegetables are tender.

Place potato and fennel mixture in a bowl and add the goat cheese. Stir to coat.

Serves about 4.

Five Spice Pork Chops

Thanks again, Bostrom's Farm, for some of the tastiest pork products I've ever eaten. I'm fairly sure Bostrom's will be a vendor at the Greenfield Farmers Market this year. I very much hope to see them on Saturday, as we are now totally out of pork chops, bacon, and sausage.

Here is a super simple preparation for pork chops that I made last night. You can get five-spice powder at Green Fields Market and many well-stocked supermarkets. It is a combination of star anise, fennel seed, cinnamon, cloves, and black pepper.

Pork chops (1 good sized chop per person), trimmed of excess fat
Chinese five spice powder
Salt

Preheat the broiler or grill. Rub each side of each chop with 1/8 - 1/4 tsp five spice powder and sprinkle with salt. Broil or grill for 4-5 minutes per side, or until the internal temperature reaches about 140 degrees.

Roasted Pork with Parsnips and Celeriac

Last summer we got a late planting of parsnips done, with plans to overwinter them for spring digging. This weekend I harvested them all. Because they were planted late (around July 1), they were fairly small, but what a treat to be getting food from the garden right now! Here's what I did with them all last night, along with local celeriac and pork from Bostrom's Farm.

3 large cloves garlic, minced
2 tsp ground or crumbled dried sage
1 tsp salt
Freshly ground pepper to taste
6 cups cubed celeriac and parsnips
Olive oil
2 lbs pork shoulder chops

Preheat the oven to 425 degrees.

Combine the garlic, sage, salt, and pepper and mix well into a sort of paste.

Place the parsnips and celeriac in a roasting pan that will also hold the pork. Toss with about 2 Tbsp of olive oil and 1-2 tsp of the garlic mixture. Roast for about 30 minutes.

While the vegetables start to roast, rub the pork all over with the remaining garlic mixture. After the vegetables have roasted for 30 minutes, stir them and add the pork to the pan, nestling it in. Return the pan to the oven and roast for an additional 15 minutes, until an instant-read thermometer inserted into the pork reads 145-150 degrees. Let the meat sit for a few minutes before serving.

Serves about 4.

Christmas Ham from Bostrom's

Saturday Donovan and I braved the sort-of-plowed streets and made our way over to Bostrom's Farm here in Greenfield to see if we could find something good for Christmas dinner. We had hoped to go up to Wheelview in Shelburne but decided it wasn't worth it given the condition of the roads. We got ourselves a lovely smoked ham (quite enormous, but I'm looking forward to freezing leftovers), met Kyle Bostrom, and got to introduce 15-month-old Nate to the cows (which he thought might just be really big dogs, he wasn't totally sure). We had hoped to pick up some of their bacon as well, which is really excellent, but learned that Hope & Olive had recently bought all they had. Oh well. A good endorsement anyway!

I'm going to bake the ham with a peppery citrus glaze. Half of it anyway. I might just cut it in half and only glaze part of it, since there's no way the six of us are going to consume and eight pound ham, and glazing will make the leftovers less generally useful.

If you live in Greenfield or come into Greenfield frequently, Bostom's is super convenient (it's on Colrain Road) and they have a self-serve farm stand with the meat in a freezer. They sell eggs and raw milk as well, though we didn't check to see if they had any in stock this weekend. Kyle said they are currently out of beef and are expecting to have a bunch in starting in February. They still have some pork.

Dinner on the Grill

Last night I followed my own advice from last Friday and did a locavore's dinner on the grill. Pork chops from Bosford's farm and eggplant from my garden, plus bread from El Jardin and goat cheese from Goat Rising. Heavenly. The pork chops were notably good--juicy and flavorful. (See last Friday's post for the grilled eggplant recipe.)

Local Meat

My friend Tess wants to know about local meat sources--and the good news is, there are several good ones around here! I was a vegetarian for more than ten years until I got pregnant with my son and decided I needed more protein. With all the great sources of local, sustainably raised meat in Western Mass, the decision was much easier to start eating it again. Here are our favorites--definitely not an all-inclusive list, and I am sure there are others we don't know about.

Wheelview Farm in Shelburne sells grass-fed beef through Green Fields Market and also their farm store. It's worth a drive up to their farm, which has some stunning views and where you can see the cows for yourself. They have the hairy Scottish highlanders and also Banded Galloways. You can help yourself to what you want out of the freezer and leave your money in the box with a note saying what you bought. They also have an Open Farm Day (or weekend) every June.

Crabapple Farm in Chesterfield sells grass-fed beef and lamb at the Greenfield Farmers Market (along with eggs if you get there early enough). I don't know if they also sell directly from the farm or not.

Bostrom's Farm in Greenfield sells grass-fed beef and pork products. They have recently been at the Greenfield Farmers Market, but they also sell directly from the farm.

Not Your Ordinary Farm in Guilford, VT sells pork products through the Greenfield Farmers Co-op. We love their sausage in particular--they make many different kinds.

Green Fields Market has eggs from a variety of local producers, as well as some local meats (and many other local products).

Diemand Farms in Wendell does eggs and turkey. I'm not sure what else. Their products are pretty widely available in grocery stores. We have pre-ordered Thanksgiving turkey from them at Fosters. They are a bigger operation than the others farms listed. We have been meaning to go over there and check out the farm.

Songline Emu Farm in Gill sells emu meat through Green Fields Market. Maybe also at the farm, I don't know. Ground emu has a texture and flavor similar to beef but with a nutritional profile more like other poultry.