|1||Pork shoulder or pork sirloin roast (2 to 2 1/2 pounds), bone-in|
|1 lb||Fingerling potatoes|
|1 2 -inch piece||Ginger|
|1 tsp||Thyme, dried|
|1 14 -ounce can||Tomatoes|
Baking & Spices
|1/3 cup||All-purpose flour|
|1/2 tsp||Allspice, ground|
|1||Kosher salt and freshly ground pepper|
Also on these boards
Slow-Cooker Pork With Noodles // This was an unqualified success; very pho-like. Though sanity-check the cook time of your vermicelli, since mine took three times as long as their recipe said it would.
Slow-Cooker Caribbean Beef Stew from FoodNetwork.com This is in my slow cooker for dinner tonight. I added some onions & celery to my Mirepoix and also included some additional spices (including chipolte powder) in the flour mixture.
Kalua Pork ~ 1 (6 pound) pork butt roast 3 Tbsp Hawaiian sea salt 3 Tbsp liquid smoke flavoring Pierce pork all over with a fork. Combine liquid smoke and salt. Rub mixture over meat. Place roast in a slow cooker with enough water to cover the bottom of the cooker. Cover, and cook on low for about 10 hours, turning once during cooking time. Remove meat from slow cooker and shred.