As the leaves change and we start closing up the doors and windows to be fireside more, nothing says comfort like the smell of a slow cooked meal. This weekend I made slow cooked pork shoulder over sweet potatoes. We recently joined the farm club at Five Marys Farms and are so pleased with the cuts that arrived this week. Rack of lamb, pork chops, pork shoulder, ground beef, and sausage. All delivered frozen in a beautiful box complete with a welcome gift of a cute hat, coffee mug, and honey. Each month we will get 15 pounds of pastured meat delivered. I’ve been following the owner Mary Heffernan on Instagram for years (@maryheff). Her page is very entertaining as well as educational. She shares daily antics of raising four girls (all named Mary) and operating a farm, a venture she and her family began a couple of years ago after running many successful restaurants and shops in my hometown Los Altos.
For our first farm club meal we selected this Boston butt boneless pork shoulder. I seasoned it with some brown sugar, fennel, salt and pepper and seared it on all sides in a preheated cast iron skillet.
Then placed it on top of sliced peeled sweet potatoes and apples.
Poured a cup of orange juice over the top
Topped it with some fresh green onions from our garden
And left it to do its magic for 8 hours on low.
While we were busy building a new enclosure for our chicks, a swimming pools for our ducks, gardening and hand washing big Bertha (our sprinter that doesn’t fit into a car wash), dinner was cooking. Every time we came inside to take a break we smelled the intoxicating scent of pulled pork and fall. At long last our chores were complete and it was time to clean up, open some wine and taste this amazing meal.
And it most definitely did NOT disappoint! Tender, juicy pork unlike anything you would taste from a grocery store! We even have a few leftovers to turn into carnitas tacos for lunch tomorrow. Can’t wait to cook our next farm meal!
Slow Cooked Pulled Pork with Sweet Potatoes
1 Boneless Pork Shoulder
2T Brown Sugar
Salt and Pepper
4-5 Sweet Potatoes peeled and sliced
1 Apple peeled and chopped
1c Orange Juice
4 Green Onions sliced
Season the pork with salt pepper, brown sugar and fennel while heating a cast iron skillet on the stove. When it’s smoking (3-4 minutes) add 2T cooking oil and sear the pork for 2-3 minutes on each side. Place the sweet potatoes and apples in the bowl of your crock pot. Add in seared pork shoulder, pour orange juice over the meat and top with green onions. Cook on low for 8 hours. Move pork to a cutting board and shred with two forks, discarding any extra fat. Place pork in serving dish and moisten with some of the jus from the crock pot. Serve with salt, pepper and sweet potatoes.
Here’s a link to order products from Mary: