This recipe has been given to us by a busy mom of 2.  Super easy, great to prep and leave, to come back to a wonderful smelling house with dinner ready to serve…just add hungry partner and kids and a few fresh buns. Yum!  Thanks Janet.

Buy pork shoulder and cut away skin and remove any fat that you can cut off.

In a container mix:

• 1 cup ketchup
• 1 cup brown sugar
• 1 cup apple cider vinegar
• Chopped up whole onion
• Splash some worcestershire (be generous)
• Some Louisiana hot sauce
• Black Pepper
• Splash some liquid HICKORY smoke (often located at grocery stores with ketchups etc)

Cook on low in crockpot.

Prior to serving remove bone and then with 2 forks shred meat. Serve on buns and use juice for dipping.

This is something my Grandmother did (but in cream! yikes!) and I recently saw a recipe version featured on the Food Network, Ricardo and Friends’ episode called “The Ultimate Comfort Food”.  Super easy and very delicious.  Prepare and put in oven when the kids are busy eating lunch so that dinner will be ready by 5pm.

• 1 pork roast (ie.  shoulder roast)
• 2 tablespoons butter
• 4 cups milk (1 litre)
• Minced garlic to your liking
• Onion(s) peeled and cut into wedges
• 1/4 teaspoon ground nutmeg
• Salt and pepper
• (other spice possibilities: Fennel seeds, savory, dill, thyme, curry…)

Preheat oven to 350℉.
In a large oven casserole, brown pork roast in butter and garlic.  Add milk. Bring to a boil.
Add onions and spices of your choice, salt and pepper.  Cover and cook in oven for 2 1/2 hours.
After the first 2 1/2 hours of cooking, uncover and continue to cook approximately 1 1/2 hours longer or until sauce is reduced by half.  Turn pork over when you can (every 20-30 mins).
Remove pork roast from casserole (carefully as it will flake apart) and set aside covered with foil.
Pour the liquid in casserole dish through sieve.  Whisk the ‘milk gravy’ and season to taste.
Serve with pork roast.

This is super with mashed or pureed potatoes, sweet potatoes or yams.  Add a yummy green vegetable like baked broccoli or steamed peas…and presto dinner!

Here is a simple, make ahead and let cook all day recipes.  Prep during breakfast time, place in slow-cooker and serve at the busy dinner time.
The entire family will love this dinner – you can puree the meat and sauce for baby food, shred fine for the toddlers or serve every which way and that – on pasta, rice, buns, salad, risotto, potatoes, shredded veggies, noodles etc.! Go ahead. Get messy!  Eat.

• Approx 3 1/2 lb.(1.75kg) Pork Shoulder Roast
• Salt & pepper
• Vegetable oil to saute
• Diced onion
• Spoonful of jarred minced garlic
• 2 tablespoons chili powder
• 3 teaspoons ground coriander
• Bay leaf
• 1 large can (795ml) of diced tomatoes
• 1/4 cup tomato paste (or 1/4 cup ketchup)
• 2 tablespoons brown sugar
• 2 tablespoons vinegar
• 2 tablespoons Worcestershire sauce

Salt and pepper the pork roast.  In a dutch oven, heat vegetable oil and brown pork all over.  Transfer to slow cooker.
In the hot dutch oven, saute the onions, garlic, chili powder, coriander and bay leaf until onions are softened.  Add canned diced tomatoes, tomato paste or ketchup, sugar, vinegar and Worcestershire.  Bring to a boil.  Add this over the pork in the slow cooker.
Cover and cook on low until tender, 8 -10 hours.
When finished the pork should be very tender.  Carefully transfer pork to cutting board and shred pork with two forks.
Meanwhile, if there is any fat on the liquid, skim.  If wish you can boil the liquid to reduce to a thicker ‘sauce’ or just add shredded pork back into hot liquid.

Serve on rice, pasta, cooked shredded zucchini and carrots or serve on a bun as a ‘sloppy pulled pork bunwich’.

Have fun with the spices.  Feel free to change the flavour by adding more spicy and zip or try some oriental flavour like Chinese 5-spice, anise, fennel etc.