Nothing beats using the slow cooker when you're planning to be out of the house all day and you need to have dinner prepped for when you get home. I attended a Washington Tokyo Women's Club craft group out in Virginia today (I'm a prospective member) and I didn't want to stand in front of the stove after coming home, so I spent a few minutes prepping this Slow Cooker Pork Shoulder Pasta recipe early this morning after making the kids' lunches. Literally, it was a few minutes!
I couldn't find a whole bone-in pork shoulder, so I used bone-in pork shoulder steaks instead. I'm not a fan of fennel so I omitted the fennel seeds but I can imagine how it would change the flavor.
The sauce was pretty liquidy after almost ten hours. If I had the energy or inclination, it might be worth it to transfer the sauce to a pan and cook it down for a thicker saucer that clings better to the pasta. Instead of tube pasta I used pappardelle and it was good, but I know it would've tasted better if the sauce was thicker and coated the noodles more. I have tons leftover, so I think that's what I'll do.
Oh, and don't skimp on the lemon zest! It really brightens up the dish. Parsley might also be a good garnish.
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