Sunday, January 22, 2012
Sweet Pepper Pork
This. Dish. Rocks. There is nothing else I can say other than to tell you to look at the picture above and dare you not to drool. Make this dish. Run to the kitchen and make this dish (fine..if you have to run to the market for pork first, that is acceptable). And go!
1 (4 pound) pork shoulder roast (we buy ours from Melo Farms at Eastern Market)
3 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
5 cloves chopped garlic
1 medium onion, chopped
2 cups chicken broth
Salt and Pepper
1 Jar Slow Jam's Sweet Pepper jelly
Mix cumin, oregano, coriander and cinnamon in a bowl. Coat the pork with the spice mixture. Place the onions and garlic in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork (usually about 10 hours). Turn the meat over once, after it has cooked for 5 hours. When the pork is tender, remove from slow cooker and shred with two forks. Use cooking liquid as needed to moisten the meat.
Brown shredded pork in a single layer on a large baking sheet with oven at 450 for 10 minutes or until browned on most edges, but not burnt. Heat 1 Jar of Slow Jam's Pepper Jelly over low heat, stirring frequently, until it begins to lose its gel. Remove Jelly from heat. When you are ready to serve, place pork on a platter and pour sweet pepper jelly on top.