Slow Cooker Pork Pot Roast
- 2 tablespoons ghee
- 8 leeks, whites only, thinly sliced (or 2 medium onions, chopped medium)
- 1 small cabbage, cut into eighths (optional)
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 sprigs of fresh thyme (or a few good shakes of Sunny Paris seasoning)
- 1/4 cup dry vermouth
- 1/4 cup organic chicken stock
- 1 (28-ounce) can fire-roasted diced tomatoes, drained
- 1.5 pounds of carrots, peeled, and cut into 1-inch chunks
- 4 celery stalks, cut into 1-inch chunks
- 2 (2-to 2.5-pound) boneless pork picnic shoulder roasts, trimmed and tied or 1 4-pound picnic roast
- Kosher salt
- Pepper
- 2 teaspoons Banyuls vinegar
- Red Boat fish sauce
- Produce
- Cabbage, small (1)
- Carrots (1 1/2 pounds)
- Celery stalks (4)
- Leeks (8)
- Thyme, fresh (3 sprigs)
- Tomatoes, fire-roasted (1 (28-ounce) can)
- Meat
- (2-to 2.5-pound) boneless pork picnic shoulder, boneless roasts (2)
- Canned Goods
- Chicken stock, organic (1/4 cup)
- Tomato paste (1 tablespoon)
- Condiments
- Banyuls vinegar (2 teaspoons)
- Red boat fish sauce (1)
- Cooking & Baking
- Garlic cloves (6)
- Kosher salt (1)
- Pepper (1)
- Dairy
- Ghee (2 tablespoons)
- Beer, Wine & Liquor
- Dry vermouth (1/4 cup)
Preparation
Read recipe preparation on nomnompaleo.com
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Recipe Stats
Published March 25, 2011 (1 year ago).
24 people saved this recipe.
