Week 8- Meal #3 Fall Apart Slow Cooker Pork with Parmesan Roasted Cauliflower

Courtesy of The Wicked Noodle

• 1 (4 lb) pork shoulder butt, roast
• whole garlic clove (optional, use as many as desired)
• 1/3 cup Lea & Perrins Worcestershire Sauce
• 3/4 cup light brown sugar
• 1 1/4 cups unsweetened apple juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper (or to taste) 

• Directions:

  1. Place the roast in a shallow pan.
  2. Lightly douse the roast on all sides with Worcestershire sauce.  Pour the apple juice over the roast evenly.  Salt, pepper and garlic powder the roast. 
  3. Let marinate for 1-2 hours.
  4. After 1-2 hours spoon any liquid (if any) back on the roast that has accumulated on the bottom of the casserole.
  5. Using your hands press the brown sugar well into the meat on all sides making certain to adhere the sugar to the meat.
  6. Put the roast in the crockpot and pour any remaining liquid over the top. 
     
     
  7. Cook for about 6 hours or until the meat is falling-apart tender (cooking time will vary depending on the size of the roast).
   
  

  Parmesan Roasted Cauliflower

  • Preheat oven to 425°. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.