Pork shoulder roast rubbed in Pickle Creek House Seasoning and braised in Pickle Creek Apple Strudel Infused Balsamic is crazy good!
| Prep Time | 15 minutes |
| Cook Time | 6 hours |
| Passive Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 large yellow onion
- 4-5 lb pork shoulder roast
- 2 Tbsp Pickle Creek House Seasoning
- 2-3 Tbsp Pickle Creek Infused Olive Oil, for browning
- 1/2 c Pickle Creek Apple Strudel Infused Balsamic Vinegar
- 1 1/2 c chicken or vegetable broth
Ingredients
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Instructions
- Rub (massage) the House Seasoning into the pork roast so that the surface is well and evenly covered. Let the roast rest in fridge for a good 15 minutes before browning (you can let it rest in the fridge for longer if desired).
- Slice the yellow onion and spread it out evenly across the bottom of your crock pot. I usually use a crock pot liner with this recipe to make the cleanup easy. If you don’t have a liner, grease the crock pot with a little olive oil before adding in the onion.
- Heat a large skillet over medium-high heat and drizzle in enough infused olive oil that it coats the bottom of the pan. I like to use Rosemary Infused Olive Oil with this recipe, but the Roasted Garlic Olive Oil is equally good, and I’ve also used several other Pickle Creek olive oils when browning roasts, and they all worked well!
- Brown the roast in the pan, using tongs to turn the roast so that each side is nicely seared (3-5 minutes per side, depending on how hot your pan is).
- Place the browned roast on top of the layer of onions in the crock pot. I also pour in the dripping from the skillet. Add the broth and Apple Strudel Balsamic Infused Vinegar and cook on high for 5-6 hours, until onions are melted and meat is falling off the bone.
- Cut the roast into portions (cut out any large chunks of fat—and remember to save the bone for stew!). I like to reserve some of the braising liquid to spoon over the plated roast when I serve it. Enjoy!
Recipe Notes
If you want to take this dish to the next level, use pasture-raised pork. I get mine from local small farmers here in Iowa and the flavor is Amazing!
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