Sunday cooking adventures: Slow cooker coriander pork butt


This dish involves a big, fatty piece of meat — a 7-pound pork butt. I don’t cook high fat meat often, but this weekend I was in the mood for major comfort food and this hit the spot.

I found the recipe in this month’s Food Network magazine. I didn’t realize when I started cooking that it calls for all fresh herbs. Tip: Always read the recipe first; I blew it and didn’t follow my own advice. All I had were dried herbs, except garlic.  I used the dried; it was still great.  A teaspoon of dried herbs equals a tablespoon of fresh (dried equals one-third fresh), so I converted all the measurements and went to work. The fresh herbs would have made a paste; the dried herbs made a rub.  I don’t know if the flavor would have been any different, but I don’t think I could have taken it if it had tasted any better!

I also left out the salt, mint and sugar. Oh, and I left out the rutabaga.  This recipe calls for a lot of salt because it’s a big piece of meat.  If you’re not used to going without salt and you’re trying to cut back on sodium I’d say cut it in half. Otherwise, you probably won’t think the pork has enough flavor.  Our family is used to going without salt, so using 2 tablespoons would have seemed way too salty for us.

I also asked the butcher to remove the bone because I wasn’t sure I could squeeze it into my slow cooker.  I tied it together so it was easier to handle and wouldn’t fall apart.

My only other thought is when I make it again, I’ll thicken the sauce with a little slurry (a mixture of a few tablespoons of flour and enough water or broth to dissolve the flour).  The sauce was a little watery for my taste, but the flavors were great: an unusual sauce made with tomatoes, orange and lemon juice. Interestingly, the citrus flavor mellowed quite a bit when it was cooked.

So next Sunday, give this one a try and let me know what you think. Here is the original link:

Slow cooker coriander pork roast

1 teaspoon black pepper
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1-1/2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon chopped dried rosemary
1 teaspoon dried basil
4 cloves garlic
One 7-pound boneless pork butt, skin removed
Juice of 2 oranges
Juice of 2 lemons
1 cup low-sodium chicken broth
2 large baking potatoes
1 14 .5-ounce can diced fire-roasted tomatoes

1) Combine pepper, the coriander, red pepper flakes, sage, thyme, rosemary, basil and garlic and mix. Pierce the pork all over with a paring knife, then rub with the spice rub. Tie the roast with kitchen twine so it keeps its shape.

2) Transfer the meat to a 6-quart slow cooker. Add the juice of 1 orange and 1 lemon along with the chicken broth and potatoes. Cover and cook on high, 7 1/2 hours.

3) Transfer the meat to a cutting board; cover with foil and set aside. Skim off the fat from the cooking liquid. Add the tomatoes and the juice of the remaining orange and lemon to the slow cooker; cover and cook on high, 30 more minutes.

4) Remove the twine from the pork and slice. Serve with the vegetables and cooking liquid.

Honey glazed carrots:  Cut ends off and scrub or peel 8-10 medium carrots. Slice carrots into thirds; cut each section vertically into quarters, so pieces are about the same thickness. (Some ends you may only want to cut in half.) Place one tablespoon of olive oil and one tablespoon of butter into a large skillet. Heat on medium heat until butter is melted.  Add carrots and about 1/2 teaspoon of ginger and 1-2 teaspoons of honey.  Stir until carrots are coated.  Add a splash of water, just enough to keep the carrots from burning. Turn heat to low or simmer.  Cook for about 15-20 minutes, until carrots are done.  If they dry out before they are cooked, add a little more water to the bottom so carrots don’t burn. These take a little watching so don’t walk too far away from them.

Sunday night dinner: Pork butt, carrots glazed with honey and ginger and potatoes.

Sunday night dinner: Pork butt, carrots glazed with honey and ginger and potatoes.

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