People often ask me what appliance or kitchen tool I could never live without. I used to say my Kitchen Aid stand mixer and Cuisinart food processor, until last year when I was asked to teach a cooking class on slow cookers – or Crock Pots as they have been called since the decade of shag carpet and avocado green dishwashers.
All the major food magazines, networks and cooking shops have re-introduced this trend, but it seems now the new, more hip term is “slow cooker.” And with the popularity of the cookers, foodies everywhere are flooding the marketplace new recipes and healthier ideas. No longer do we start every recipe with cream of mushroom soup and onion soup mix!
Now that baseball season is here and I find myself racing between work and games, I don’t think my family would ever enjoy dinner before 10 p.m. unless I was using my slow cooker all the time. And with the new slow-cooker insert bags you can find at the store, clean-up is as easy as throwing away the bag!
Brookshire’s has boneless pork roasts on sale this week as a buy one get one free item. This is the perfect time to pull out that old Crock Pot and bring something new to your family table: Balsamic Glazed Pork. My family loves this recipe with mashed potatoes (I mix in a little goat cheese) and fresh steamed green beans with caramelized shallots.
Balsamic Glazed Pork
2 pound boneless pork roast, trimmed
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic, finely minced or crushed
1/2 cup water
1/2 cup light brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine salt, pepper and garlic, and rub over the roast. Place roast in slow cooker, and pour the 1/2 cup water around the sides. Cover and cook on low for 6-8 hours. To make the glaze, bring mixture to a boil, then reduce the heat and let simmer until thickened, stirring occasionally.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over pork and serve.