Stephanie O'Dea's Slow Roasted Pork
Tender, Juicy, Dad-Approved Pork!
If you're entertaining multiple generations this Father's Day the way that I am, this is a fantastic recipe, and sure to please all the picky meat-loving men in your house.
The end result is a beautiful shredded pork that is super easy to throw together, but a bit more sophisticated than simple pulled pork with barbecue sauce (not that there's anything wrong with that!)
Use a 6-quart slow cooker. While it looks like a long list of ingredients, this goes together really quickly. It's also okay to use a frozen hunk of meat—just let it cook a bit longer until it's nice and shredded.
Plop the meat into your cooker and set aside. In a small bowl, combine all of your dry rub seasonings: sage, rosemary, salt, pepper, brown sugar. Rub this mixture on all sides of the meat. Toss in the garlic cloves. Now combine the Worcestershire sauce, Dijon mustard, and honey. Pour this evenly over the top and throw in the cranberries and bay leaves. Pour the bottom half of a bottle of beer over the whole thing (drink the top half!).
Cover, and let cook on low for 8 to 10 hours, or until the meat pulls apart easily with two large forks. Discard the bay leaves, and shred completely, stirring into the accumulated juice and sauce. Serve over rice or on toasted hoagie rolls with your favorite sandwich fixings.
Stephanie O'Dea is a New York Times best-selling author of the Make it Fast, Cook it Slow cookbooks, blogger, slow-cookerer, and shortcut queen.