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Slow Cooker Pork with Peach and Marjoram

Another favorite cooking method of mine is the Slow Cooker. I’m creating a meal around Slow Cooked Pork with Peach and Marjoram. This is one of those times when I’m going with what I have in the kitchen; Improv Cooking, if you will…

I’ve started with two ripe Peaches, pitted and cut into segments, set aside for later.

 

Peaches, Pitted and Cut into Segments

 

I’ve also fine chopped one Red Shallot and about two tablespoons fresh Marjoram. After chopping Marjoram ( or any Fresh Herb) pinch between fingers to release the oils, where all the flavor is! Put the above into a large mix bowl. Now I’m creating a sort of Dry Rub for my Pork Country Style Ribs which I have cut into serving size pieces. I am really just winging it. What I have in the kitchen, and what will go well together. Go ahead and experiment, the more you cook the better you will become at knowing what will work together!

To the bowl with Red Shallot and Marjoram add; 1/4 cup Espresso Powder, one tablespoon Dark Chocolate Powder, one tablespoon Cracked Black Pepper, 1 1/2 teaspoon Turmeric, 1/2 teaspoon Cayenne, one teaspoon Salt, one tablespoon Smokey Paprika, two tablespoon Onion Powder and 1/4 cup Flour. Mix together well. Now take Pork pieces and put in bowl of Dry Rub. Pat and roll until all sides of Pork are covered.

 

Pork Country Rib Covered with Dry Rub

Put about two tablespoons of Olive Oil in Slow Cooker, place Pork pieces into pot leaving some room between. Pour in 1/4 cup of Red Wine, I’ve used a California Shiraz. Now place the Peach segments over the Pork. Turn Slow Cooker to high, put lid on and cook at least 4 hours.

 

Pork and Peaches Ready to Slow Cook

 

When done, remove Pork from Slow Cooker. Let the liquids and Peaches cool about 1/2 hour. Put the liquids from Slow Cooker and the Peaches into a blender and liquify. Put this sauce into a medium kettle heat on medium temp until hot. Serve this over the Pork Country Ribs.

 

For my sides I am making a simple Saffron Rice with Red Bell Pepper and Lavender. Fine dice 1/3 cup Red Bell Pepper, put in a medium kettle and add, one tablespoon Olive Oil, 1 2/3 cup Water and one Chicken Bouillon Cube. Bring to boil. Add 2/3 cup Long Grain Rice, one tablespoon Dried Lavender, one scant teaspoon Saffron Threads crumbled between fingers and 1/4 teaspoon Cayenne. Bring back to boil. Now cover and reduce heat so Rice Mixture is at a simmer, slight boil. Cook for about 20 minutes. During last 5 minutes watch so it doesn’t scorch. Fluff before serving.

 

Slow Cooked Pork and Peaches with Saffron Rice and Crisp Steamed Broccolini

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