INGREDIENTS:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup flour
- 2 tablespoons Zestuous Rub
- 4-pound pork shoulder
- ½ white onion, chopped
- 1 poblano, seeded and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- one 14.5-ounce can tomatoes
- ½ cup red wine
- ½ cup beef or chicken stock
- 3 sprigs thyme
- 1 bay leaf
- ½ tsp. salt
- ½ tsp. black pepper
INSTRUCTIONS:
- Heat the butter and olive oil in a large sauce pot over medium-high heat (or use the sear setting on your slow cooker).
- Combine the flour and rub in a bowl. Cut the pork shoulder into four large pieces. Toss the pork in the flour mixture, and shake off the excess. Sear the pork in the butter and oil on all sides, until brown (about 5 minutes per side). Remove from the pan and set aside.
- Add the onion, pepper, celery and garlic to the pot. Sauté until tender, about 8 minutes.
- Transfer the veggies, meat and remaining ingredients to the slow cooker (or change your slow cooker setting from sear to slow cook). Slow cook for 8 hours.
- Serve with roasted or mashed potatoes.
Source:Zestuous
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