- 2 T. browning fat (I used reserved honey-sriracha bacon fat from another recipe)
- 4-5 lb. bone-in pork shoulder roast
- 2-3 poblano peppers, seeded and cut into strips
- 1-2 medium zucchini, cut into large chunks
- 1/2 lb. red potatoes, scrubbed and cut into chunks
- 1 sweet onion, peeled and sliced into medium wedges
- 1 T. smoked paprika
- Light sprinkling of instant non-flavored tapioca powder, if needed (for thickening)
Heat the browning fat of your choice over medium-high heat. When temperature has been reached, add your pork shoulder roast and brown on all sides. You may need to hold some edges of it against the pan to do this, but you will end up with a more succulent meal because of it. Place the browned roast and all of the pan drippings into a slow cooker. Place all of the vegetables around and under the roast and sprinkle the top with the smoked paprika. Cover the slow cooker and cook the roast and veggies on LOW for 8 hours. An hour before serving, check the liquid around the roast and, if you'd like to thicken it, add the tapioca powder and stir it into the cooking liquid. You can also increase the temperature to HIGH, if desired.
- Yields: 12 servings
- Preparation Time: 20 minutes plus 8 hours slow-cooking
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