Thursday, May 13, 2010

Honey Pork Oriental

I have a ton of cooked pork shoulder, hanging around in the freezer. So, I've been trying to find recipes in which I could use it. I found this one on cooks.com and decided to convert it to a crock pot recipe, to fit my needs. I didn't have any gravy mix, so I used a beef bouillon cube. I also used red pepper, instead of green and added some snow peas. It worked out wonderfully! The pork was tender and sweet and the vegetables added the right amount of savoriness to the dish. My favorite part was the carrots. They were tender and sweet.... amazing, LOL. Hubby and the kids also enjoyed it and I was more than happy to use the rest for sandwiches, the next day, with tons of spicy brown mustard and cheese.


Adapted from cooks.com

2 lbs. pork shoulder steaks
2 tbsp. oil or melted shortening
1 env. brown gravy mix
3/4 c. water
1/4 c. honey
3 tbsp. soy sauce
2 tbsp. red wine vinegar
1/4 tsp. garlic salt
4 carrots, thinly sliced
1 lg. onion, cut
1 green pepper, cut

Cut pork in 1 inch squares, discarding bones. Brown pork in oil in large skillet, stir often, about 15 minutes. Combine other ingredients, cover and cook slowly 1 hour. Serve over cooked rice

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