Slow Cooker Pork Roast with Green Salsa

prep: 30 minutes
cook: 4 hours

serves 6 to 8

for the Pork Roast you’ll need…
1 onion, cut into thick slices
1 cup chicken stock
2 bay leaves
3 garlic cloves, finely minced
3 tablespoons marjoram
2 teaspoons allspice
1 teaspoons cumin
1 teaspoon salt
4 to 5 lbs. bone-in pork shoulder

for the Green Salsa you’ll need…
2 pounds tomatillos, husks removed
1 jalapeño or serrano pepper, stem and seeds removed
3 garlic cloves
1 tablespoon olive oil
1 cup chopped onion
1 cup chopped cilantro
1 teaspoon salt
1 lime, halved

let’s get to it…
Place onion slices on bottom of slow cooker and add chicken stock and bay leaves.

Mix garlic, marjoram, allspice, cumin and salt together in a small bowl to form a paste. Rub paste on pork shoulder; place in slow cooker, and lock on glass lid. Press Program and select 4 hours for Cooking Time. Press Enter and use arrow to move Heat Setting to Low. (You can make the Cooking Time longer, but the Heat Setting must be on Low).

Place tomatillos, jalapeños and garlic in a large pot and cover with water. Bring to a boil and cook for 8 to 10 minutes. Drain; set pot aside. Blend tomatillos, peppers and garlic (in batches if necessary) in a blender or a food processor until smooth. Heat pot on medium high for 1 minute; add oil and onions and sauté for 1 to 2 minutes. Return blended tomatillo mixture to pot and simmer for 10 minutes. Remove from heat and stir in chopped cilantro and salt.

Remove pork shoulder from slow cooker and place on a cutting board. Shred meat with two forks, discarding fat, and place meat in a large bowl. Stir in half of the green salsa until meat is lightly coated. Serve meat on top of rice with remaining salsa, or in tacos, enchiladas or sandwiches.

Notes: Pour cooking jus from slow cooker into a resealable container and refrigerate overnight. Skim fat off the top of the chilled jus. Save jus and use as stock in other recipes. Jus can be frozen.

Shrimp and Sweet Onion Pickle

prep: 10 minutes
cook: 4 minutes
chill: 4 hours or overnight

serves 8

you’ll need:
1½ pounds (26-30 count) medium shrimp, peeled and deveined
3 tablespoons Old Bay Seasoning
2 teaspoons salt
½ teaspoon mustard seeds
½ teaspoon cumin seeds
½ teaspoon celery seeds
1 cup olive oil
½ cup lemon juice
¼ cup white vinegar
½ cup finely chopped parsley
6 dried bay leaves
3 garlic cloves, finely minced
½ teaspoon red chile flakes
1 sweet onion (about 8 ounces) thinly sliced lengthwise

let’s get to it…
Boil 10 cups of water in a large saucepan or stockpot. Add Old Bay and shrimp to the boiling water. Reduce heat to low and cook shrimp 2 to 4 minutes or until pink. Drain in a large colander. Place ice cubes on top of the shrimp to cool.
Grind salt,mustard seeds, cumin seeds and celery seeds in a spice grinder or blender container; pour into a large bowl.
Whisk olive oil, lemon juice, vinegar, parsley, bay leaves, minced garlic and chile flakes into large bowl with the ground spices.
Layer shrimp and sliced onions in 8 half-pint mason jars or into a large, sealable container. Pour oil mixture over layered shrimp and onions. Cover with lid. Chill at least 4 hours (although overnight would be best!).