Last night’s local feast featured a pork shoulder roast from our friend Nate, mashed potatoes made with Gary Bye’s Pontiac reds and local (Burbach’s) milk, plus some applesauce I’d canned last year from an abandoned apple tree in the neighborhood.
The roast was maybe three pounds, bone-in, and it was still a little frozen from having just been taking out of the freezer the night before. I sliced some onions and layered them on the bottom of my crockpot, put the roast on top, then whisked together a sauce of grainy mustard, crabapple jelly (my own, of course), and a little veggie stock.
The sauce got poured over the top of the roast, and I cooked it on high for maybe four hours, then turned to low for another hour or two. If your roast isn’t frozen, you might turn it down sooner. I did baste the roast a couple times, and I turned it over about halfway through cooking, but you can pretty much leave it alone if you want.
When I served it, I ladled a little of the sauce with onions over the top of the potatoes–just a little for flavor, as it was pretty fatty from the meat cooking in it, and I didn’t want to try to make gravy.
The crockpot is my go-to for dinner when I’m busy with work, but know I’m going to want something hearty for dinner at the end of it all. I’d never made a pork shoulder before, but I like that mustard flavor with virtually any pork product, and the addition of fruit is always good, too.
I would definitely make this recipe again–H must have said “Mmm” about seven or eight times in the process of eating it. That’s all the encouragement I need.