Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog. Please come back and join me for Freezer Food Friday .
• 1 (4-pound) piece of bone-in fresh pork shoulder (sometimes called a picnic cut)
• 2 cups low-sodium chicken broth
•1/2 cup soy sauce
•1/2 cup packed light brown sugar
• 1/8 teaspoon black pepper
•1-1/2 pounds carrots, cut into 1-inch pieces
• 5 tablespoons corn starch mixed with 5 tablespoons cold water to make a slurry
Put the pork in the slow cooker with the fat side down. Add the chicken broth, soy sauce, sugar and black pepper. Turn the pot to high, and cook for 1 hour. Turn the pork over and cook on low for 4 to 5 hours, or until the meat is fork tender. Carefully flip the pork over again, and add the carrots. Turn the pot to high, and cook for 1 hour, or until the carrots are soft. Remove the pork carefully (we used tongs and a spatula) to a cutting board, and let cool slightly. Skim the fat from the top of the crock pot. Stir the corn starch slurry into the braising liquid to thicken. Cut the pork into serving portions, then return to the pot. Serve the pork and carrots out of the slow cooker with steamed rice on the side. Makes 6 portions.