9lbs pork shoulder roast Marinade: 1 cup of soy sauce 1 cup of apple cider vinegar 1/4 cup of balsamic vinegar 1/2 cup of roasted raspberry chipotle sauce 1 tablespoon gochujang 1 teaspoon white miso 2 teaspoons apple butter 1 teaspoon black pepper 1 teaspoon white pepper
1 tablespoon of ghee 1 tablespoon bacon grease 3 yellow onions sliced pole to pole then horizontally (thick cut) 1 small clove of garlic, each clove smashed (about 10 cloves) 1 teaspoon smoked salt 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon MSG 3 bay leaves 2 teaspoons chipotle powder 1 teaspoon red pepper flakes (or to your liking)
Trim hard fat from the roast as well as some of the fat cap then cut criss cross marks into the fat cap. Using a knife poke holes in the roast so that the marinade can penetrate better. Mix together the marinade ingredients and marinade the roast over night in the refrigerator. Cut up the onion into half moons, smash and peel the garlic. Sauté the onions in the ghee and bacon grease on medium heat until soft and translucent. Season the onion’s with the smoked salt, smoked paprika, MSG, and cumin and allow to cook for a couple of minutes. Add the onions to the slow-cooker, then the roast and marinade. Sprinkle the garlic cloves on the roast and put the bay leaves in the liquid. Add the chipotle powder and red pepper flakes after 8 hours of cooking if you want more spice. Cook on low for 11 hours.
turkeydad99
That looks so bad.. so overcooked
MeatyGonzalles
You don’t need to be right up in there when taking pictures
bettertree8
This looks so delicious. I am going to try this. Thanks for the recipe!
4 Comments
9lbs pork shoulder roast
Marinade:
1 cup of soy sauce
1 cup of apple cider vinegar
1/4 cup of balsamic vinegar
1/2 cup of roasted raspberry chipotle sauce
1 tablespoon gochujang
1 teaspoon white miso
2 teaspoons apple butter
1 teaspoon black pepper
1 teaspoon white pepper
1 tablespoon of ghee
1 tablespoon bacon grease
3 yellow onions sliced pole to pole then horizontally (thick cut)
1 small clove of garlic, each clove smashed (about 10 cloves)
1 teaspoon smoked salt
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon MSG
3 bay leaves
2 teaspoons chipotle powder
1 teaspoon red pepper flakes (or to your liking)
Trim hard fat from the roast as well as some of the fat cap then cut criss cross marks into the fat cap. Using a knife poke holes in the roast so that the marinade can penetrate better.
Mix together the marinade ingredients and marinade the roast over night in the refrigerator.
Cut up the onion into half moons, smash and peel the garlic. Sauté the onions in the ghee and bacon grease on medium heat until soft and translucent. Season the onion’s with the smoked salt, smoked paprika, MSG, and cumin and allow to cook for a couple of minutes.
Add the onions to the slow-cooker, then the roast and marinade.
Sprinkle the garlic cloves on the roast and put the bay leaves in the liquid. Add the chipotle powder and red pepper flakes after 8 hours of cooking if you want more spice.
Cook on low for 11 hours.
That looks so bad.. so overcooked
You don’t need to be right up in there when taking pictures
This looks so delicious. I am going to try this. Thanks for the recipe!