Tuesday, January 10, 2012

A Killer Pot Roast!

Wow-ee! I hit the nail on the head this time!
Does anyone else have a love affair with their crock pot (that sort of sounds weird, I know) but really, it is amazingly wonderful!

Any how here is the great recipe I concocted the other day.

Perfect Pork and Parmesan Polenta


1 pork roast
Salt and pepper to rub on pork
1 cup apple cider vinegar
2 teaspoons mustard powder
1 teaspoon thyme
2 tablespoons beef bullion ("Better than Bullion")
4 tablespoons brown sugar (but really I add it to taste)
3 cups water
1 bag of pre-diced/cubed butternut squash
3 cups fresh spinach

For the Polenta...
2 cups polenta or grits (and the appropriate amount of water that it calls for)
2 tablespoons butter
1/4 cup Parmesan cheese


For the Pork, rub it in salt and pepper and sear on the very hot pan until browned nicely.
Meanwhile fix up your crock pot with the apple cider vinegar, mustard powder, thyme, bullion, brown sugar, and cups of water

I always taste the "juices" before putting the meat in to make sure they have the favor I want. Sometimes it needs a bit more sugar or even water. If it seems too acidic to you first try adding a tad more water... if it is still not right add a tad more sugar.
Add the meat and cook on high for 2 hours and low for 2 hours (or until dinner time).
The meat should be tender enough that it is falling apart with you try to cut it.

An hour before dinner add in the cubed squash and spinach to the meat or the meat juices, if you've taken the meat out.

After doing that start your grits or polenta. Cook as the directions indicate on the package. I've tried several brands and they are all slightly different. Once they are soft and cooked stir in the butter and Parmesan cheese.

Pour it in pie tin, or bread pan that has been well greased. Pop it in the freezer or fridge to help it set up for about 15 minutes.

Right before serving invert the polenta on a plate and slice into servings. Top the polenta with the pork, juices and squash/spinach mixture!


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