Crock Pot

Slow Cooker Pork

So yesterday I went to the store, I’m still on the job hunt and so it was important to get some proteins that were both filling and cost effective. I found an amazingly priced corned beef, and bone-in pork shoulder. I was thrilled, and after doing my usual recipe with corned beef last week, I decided to try to cook the pork shoulder today.

Now normally with that much pork for little money (about 14$) I am able to make my slow-cooker burritos, and have food for a week. This time, my pantry was too low to do that recipe, as we skim by until my SO’s next paycheck, so instead I decided to try something completely different. I have a very fond memory in my childhood of my dad making these ‘7 hour ribs’ in the oven. They would make our apartment smell SO good, and I loved the simplicity of it, it was a slow cooker recipe with few ingredients that really let the meat shine. I decided to try a variation of that recipe myself.

I marinated the pork in a mix of seasonings and soy sauce – I would have added red wine but again, low pantry – and let it sit over night in a covered bowl.


I’ve let it cook for about 10 hours in the slow cooker – which was necessary not just for the tenderness that I wanted, but also because it was fucking huge.

This thing barely fit in our biggest crock pot and I had to do some pushing to get it in there, which also meant there was no room for any other veggies to stew alongside it – this will be valid in a moment.

Anyway, I get the peppers and the pork in the crock pot, then when I have about an hour until it’s done, I started considering sides. I had four sweet potatoes lying around, so those became amazing sweet potato fries, and then I decided, hey, what about carrots?IMG_20180409_204133227_BURST000_COVER_TOP

This was fucking stupid of me. I am an awesome cook, I can do many things, but if you give me a carrot and tell me to put it in a pan and make a side of it, I will RUIN that carrot.

Twice now we have had horrible, inedible, carrots because of this weird inability of mine. The saddest part is I love carrots, and I can cook them a hundred ways, just not on the stove top. I have only ever been able to successfully candy carrots in brown sugar and balsamic one time, and we rarely have balsamic so there hasn’t been another opportunity – if you try it, I recommend a dash of goat cheese, it sounds odd, but it is sublime.


So here are my terrible carrots in all their unholy glory. I wanted to share them because frankly, not every recipe has a happy ending, and I find it funnier to share than to hide it. I won’t put the recipe down here, but suffice it to say, don’t add lemon juice to butter and soy sauce and expect them to come out. There was probably more stuff in there, I’ve already started repressing it.

I warned my SO not to eat them, but he didn’t listen. We did get a good laugh out of it, though.


So it was a 2/3 fantastic dinner. Now I am cuddling up with my cats like gargoyles behind me, about to play some Skyrim. All in all, a good evening!

I’ve got my recipes below, enjoy!


Slow Cooker Pork


2lb Pork Shoulder

Marinade/Seasoning Mixture

1 tsp Cayenne Pepper

1/2 Tsp ground mustard

1 tsp thyme

1/2 Tbsp dill

Salt and Pepper to taste

1 tbsp Worcestershire sauce

1/2 Tbsp minced garlic

1/2 c. soy sauce (I love kikoman, but I’ve gone generic, it’s all good)

1 Red, yellow and orange bell peppers, small

Ingredients to add to crock pot

Additional peppers if possible (1 of each)

1 c. water

1 tbsp beef broth granuals


1 c. beef broth.


I mixed dry ingredients together with a whisk and then rubbed them into the meat. then covered in the we ingredients. Let marinade overnight in covered bowl. Cook for ten hours in a slow cooker, meat will be falling apart, so scoop out of the hot liquid with care!

Sweet Potato Fries Recipe


4 sweet potatoes, cut into preferred fry shape (I like steak fries, or wedge fries)

2 tbsp brown sugar

2 tbsp chili powder

1 tsp cayenne pepper

1 tsp salt and pepper (or taste)

3 tbsp melted butter or olive oil


Preheat the oven to 350, mix the sweet potatoes with the seasoning mixture and butter/oil in a large bowl, then spread out on a baking sheet. As a test run, I only sprayed one of my sheets with no-stick spray and they both came off fine, so use at your discretion.

Bake for about an hour, or until they reach your desired crispiness. I like softer fries so I ended up with them cooking for barely 50 minutes.



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