recipe by Stephanie Baldock
2-3 lb pork shoulder roast
1/2 c cinnamon applesauce
1 sweet onion, sliced
2 generous splashes of teriyaki sauce
Apply nonstick cooking spray inside a slow cooker, or use a liner. Place pork shoulder in slow cooker and top with cinnamon applesauce, onion slices and teriyaki sauce. Cook 1 hour on high heat, then reduce heat to low and continue cooking another 4-5 hours or until pork is tender and fully cooked.
I served this with this potato recipe from ourbestbites.com:
Ingredients:
1 potato per person (any kind of potatoes work; for the sake of sentimentality, I’m partial to Russetts, although red and Yukon Gold potatoes are so smooth and delicious)
1/2 small onion per person (the one pictured is a little large because I used some onions in the corn)
1 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
Smoked paprika
Aluminum foil
Tear sheets (1 per person) of aluminum foil into about 16″ pieces. Fold each in half into a sqaure-ish and set aside.
Preheat grill. Slice potatoes into pieces about 1/8-1/4″ thick. Slice onions about 1/8″ thick. Place 1 potato in the middle of each foil square and dot with butter pieces.
Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Remember, paprika is super mild, so it’s hard to add too much. Top each pile with onions.
Fold edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there’s not quite enough foil, wrap packet in another layer.
Turn heat on grill to low. Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet (or, even better, let each person open their own packet–hey, less work for you, right??)
These can also be cooked in the oven at 400 for about 15-20 minutes (just check on them to see how they’re doing) or in a panini press for about the same amount of time.1 potato per person (any kind of potatoes work; for the sake of sentimentality, I’m partial to Russetts, although red and Yukon Gold potatoes are so smooth and delicious)
1/2 small onion per person (the one pictured is a little large because I used some onions in the corn)
1 Tbsp. butter per person, cut into pieces
1/4 tsp. salt per person
Freshly-ground black pepper
Smoked paprika
Aluminum foil
Tear sheets (1 per person) of aluminum foil into about 16″ pieces. Fold each in half into a sqaure-ish and set aside.
Preheat grill. Slice potatoes into pieces about 1/8-1/4″ thick. Slice onions about 1/8″ thick. Place 1 potato in the middle of each foil square and dot with butter pieces.
Sprinkle with salt and pepper and then sprinkle generously with smoked paprika. Remember, paprika is super mild, so it’s hard to add too much. Top each pile with onions.
Fold edges in and secure tightly. It’s important to get a good seal because the moisture will cook the potatoes and onions and you want all those yummy juices, so if it seems like there’s not quite enough foil, wrap packet in another layer.
Turn heat on grill to low. Place each packet on the grill. Close lid for 15 minutes. Turn and allow to cook for another 15 minutes. Remove from heat and carefully open each packet (or, even better, let each person open their own packet–hey, less work for you, right??)
I think we had a green salad with the pork and potatoes.
Husband and guest rating: 4 stars
Boys say: thumbs up
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