It’s Thanksgiving week. The start of all the cooking madness and of course, Black Friday shopping. Just to vent my little rant, the day is called Black “Friday” not Black Thursday. I’m going to ignore the rest of my thoughts and feelings on the matter and focus instead on the beauty of Thanksgiving food and family.
It’s just one of those holidays that seems to draw people together even if it’s just to fill their bellies to over-full and everyone sits in agony together, marveling at the wonderful treats they just consumed. It’s also the time of the year where the dedication and love of the cooks thrives as they spend hours creating and babysitting the turkey to the stage of perfect moistness. After all, no one likes a sawdust dry turkey!
I can recall many memories of washing down a dry bird, as my mom never seemed to succeed at not overcooking it. She just really isn’t a cook but I guess I have to give it to her for trying. I remember one year, she wanted to make my sweet potato casserole so I gave her the recipe. It was the exact one I use, with the exact measurements. I don’t know how mom did it but her casserole came out a completely different dish and not in a good way. I think that was the year I took over doing Christmas and then Thanksgiving and Christmas the following year and afterwards until I moved to Colorado some 13 years later.
Things I’ve learned over the years is that turkey does not always have to be on the menu. I rarely do turkey for Christmas anymore, although it was a Christmas staple growing up and sometimes I even forget it for Thanksgiving. For those of you who hate watching a turkey roast for hours or don’t want to lug gallons of peanut oil in for frying, try something else, such as my Rosemary and Mustard Pork Shoulder.
It’s done in the crock pot of all things (Yes, I know it’s sacrilegious to use the crock pot for Thanksgiving, but who cares?! It’s awesome and good, without all the work.). No babysitting required. The flavor is sophisticated, fabulous and sure to please the in-laws. Buy a nice beautiful roast, toss it in the pot with the seasoning and in a few hours you have a flavorful pork pot roast to pair with all the traditional Thanksgiving fixings, without all the fuss.
Rosemary and Mustard Pork Shoulder
1/4 cup spicy brown mustard
1/2 cup whole grain Dijon mustard
Juice and zest from 1 large lemon
1 Tbsp. Fresh rosemary, chopped
1 Tbsp. Fresh sage, chopped
1 tsp. dried thyme
3 cloves garlic, minced
1/4 cup olive oil
2 tsp. black pepper
2 tsp. salt
1, 4lb. Pork shoulder, bone-in
Mix the mustards, lemon zest and juice, herbs, garlic, oil, salt and pepper together in a small bowl.
Evenly slathered the mustard mixture all over your pork roast and place in the crock pot.
Cook for 1 hour on high and then reduce to low for at least 6 hours or until roast is tender and falling apart.
Remove the large pieces of fat and bone. Serve hot.
Mustard and Pork drippings can be reduced in a small pan to use as a sauce for the pork if desired.