Emily Becker, from Becker Farms takes the intimidation out of buying whole cuts of meat.
To encourage viewers to try making a pork shoulder roast, she brought along their Boston Butt and Picnic roasts to demonstrate how convenient these cuts can be. They are on sale this week at the three farmers markets Becker Farms attends – The Original Farmers Market at City Market-Wednesdays, from 9:30 a.m. to 1:30 p.m.; Carmel Farmers Market-Saturdays, from 8-11:30 a.m.; and Minnetrista Farmers Market-Saturdays, from 8 a.m. to noon.
1. Add a small amount of water (around 2 inches) to the crock-pot and turn on ‘high’. Allow water to become hot (around 20-30 minutes).
2. Add frozen pork shoulder roast and cook on ‘high’ until the roast easily forks-apart (around 5-6 hours). Note: if the pork roast has been thawed, reduce the cooking time accordingly.
3. Once done, remove the roast from the crock-pot with tongs and place in a dish; allow roast to cool until it can be comfortably handled (around 20 minutes). Separate the meat from the bone and fat. Using either your hands, two forks, or a knife, pull/cut the meat into the desired size pieces and use in your favorite pulled-pork recipes.
4. To reserve the pork stock from the crock-pot, simply place a bowl/container large enough to accommodate the liquid from the crock-pot in your sink or on your countertop, then place a strainer inside the bowl and pour the liquid from the crock-pot into the strainer.
Recipe for Carnitas
• 4 cups pulled-pork (cooked)
• 1 ½ cups reserved pork stock
• ¼ c diced green chiles
• 1 chipotle pepper
• 2 tsp salt
• 2 TBSP chili powder
• 1 tsp garlic
1. Combine all ingredients listed (except the pulled-pork) into a bowl. Using an immersion blender, blend the ingredients until smooth. (Note: a regular blender can be used in place of an immersion blender).
2. Pour the sauce over the pulled-pork and heat in a skillet or microwave.
3. Use this filling in soft or hard taco shells, on a taco salad, with tortilla chips, etc. Garnish with your favorite toppings, such as lettuce, tomato, cheese, black beans, guacamole, sour cream, cilantro, etc.
Recipe for BBQ Sauce (Yield: around 2 cups)
• 1 cup ketchup
• 1/3 cup brown sugar
• ¼ cup honey
• 1/8 cup water
• 1/8 cup molasses
• 3 TBSP Worcestershire sauce
• 2 TBSP apple cider vinegar
• ¼ tsp black pepper
1. Combine all ingredients into a saucepan and cook over low-medium heat until the mixture begins to gently bubble, stirring occasionally.
2. Remove from heat and allow sauce to cool. Combine sauce with pulled-pork and serve as sandwiches, on baked potatoes, with cornbread and cole slaw, etc. Refrigerate any unused sauce for up to 1 week.