Wednesday, March 26, 2014

Pork in a Slow Cooker #recipe

From Daryl aka Avery:

I just got back from attending the Left Coast Crime conference in Monterey. I grew up in the Northern California area, and I often visited Carmel, a darling shopping and art destination right next door to Monterey, but I remembered Monterey not being up to snuff. Well, let me correct that opinion. Not only does it have a fabulous aquarium, but the town has changed. It's pretty. A shopping mecca. The wharf is kitschy fun.  The sea otters that abound are playful and loud! Bark-bark! And the history of Monterey is incredible, because of its expansive bay. I've shared a number of photos of the area on my Facebook page. CLICK HERE to view more.

Me with Mary Jane Maffini (Victoria Abbott)
and Jenn McKinlay (former MLK'er)

I often find I run on adrenaline at a conference. Go, go, go. Smile, laugh, have fun! It's wonderful to connect with readers. It's also fun to touch base with so many good friends. We talk family, writing, and the biz. It's a wonderful refresher that inspires me to get back to the computer and create.

But then I get home, and I'm exhausted! So for a week, I want easy food. Easy, easy.
The three of us the next day,
being goofy!

As you've probably notice, I've been posting EASY recipes more often. My protagonist in the Cookbook Nook series isn't a cook...yet. She's trying to learn, but recipes with either too many ingredients or too many steps unnerves her. She's getting better. She's challenged herself with a few recipes and they've turned out successfully. I know some real people who also request easy recipes. My stepdaughter, who has a bit of fear in the kitchen, took to this recipe in a second!

But don't think easy means bland. This is really really tasty! And you can prepare it all a day ahead and plop it into the slow cooker first thing in the morning, set the timer, and leave the house for 8-10 hours. How cool is that??  Serve with a crisp salad.



3-5 pound butt pork roast (I used Farmer John's brand)
8-10 dashes of Worcestershire sauce
4 tablespoons of your favorite dry rub spice
1-2 teaspoons salt (if your dry rub spice is salt-free)
1 onion, sliced

3 carrots, chopped


The day before, place meat in a plastic with the dry rub. Cover all over. Seal the bag and set in the refrigerator.

When you’re ready to cook, place the seasoned meat and vegetables in the slow cooker. Add dashes of Worcestershire sauce to the top of the meat until it is well covered.

Cook on low setting of slow cooker for 8-10 hours. Leave meat in the slow cooker on the “warm” setting for about 4 more hours or until the meat easily will pull with two forks. Internal temperature of pork roast should be between 190º F and 205º F.

Remove from slow cooker and allow to rest about 5-10 minutes. Then, slice or pull for serving, basting with pan juices from slow cooker.

Serve warm.

The winner for last week's giveaway is

Kaye K.

Congrats. I'll be getting in touch with you!


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  1. Ohhhh, it looks like you had a wonderful time--makes me miss you ladies! And the pork is perfect--even for a dinner party, I bet it would be a hit:)

  2. Isn't pork butt amazingly tasty?
    This sounds great, if I only had a slow cooker.

  3. Mmmm! I think I'll go get a pork roast.

  4. Wonderful photos, Daryl/Avery, what a lovely place for a conference--and lovely fellow writers, too. Great keeper recipe for buffets, sandwiches, tacos. Thanks for sharing your writing and foodie lives with us and have a delicious week...

    ~ Cleo

  5. Pulled pork in a slow cooker is soooo good! Easy and delicious.

    What fun pictures from LCC. I'm so glad you shared them.