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Knife and Cutting Board
Sturdy Metal Tongs
Fine Mesh Strainer
Large Storage Container
Ingredients [Amounts will vary depending on the size of your slow cooker. This is based on a 6-quart model]:
1/2 Head Celery
4.25 lb Pork Butt
Step 1: Modified Mirepoix
Trim the ends off your veggies and roughly chop them. I just cut the carrots and celery in half and quartered the onion and oranges.
There's no exact ratio or amounts for this recipe. It just depends on personal taste, the size of your slow cooker, and piece of meat.
While you're at it, get your slow cooker pre-heating on low.
Step 2: Into the Pool
I used a 4.25 lb pork butt and it fit perfectly in my 6-quart cooker with just about an inch all the way around.
Fill to the brim with water, and cover. With all the ingredients inside, it took about six cups of water to fill my slow cooker.
Step 3: Wait
This is, by far, the most difficult step.
Step 4: Straining
Set up your mesh strainer over whatever container you'd like to store your stock in. I'm using an 8-cup Pyrex 'batter bowl.' Do this in a clean sink, as spills are likely, no matter how careful you are. Slow cooker ceramics are heavy.
Use your tongs to pull the perfectly-cooked pork out of the stock and put it in a separate container for later use.
You can make pulled pork sandwiches, burritos, or any number of things with this ambrosia.
You remembered the bone, right?
Now you can pour the remaining liquid through the strainer. You'll end up with a bit less than the amount of water you added at the beginning, so plan your receiving vessel accordingly.
The vegetables can be tossed in your compost or trash. They've given their all. Now is the opportunity to perform any funerary rituals or traditions you wish to honor their sacrifice. I chose whiskey.
Step 5: Stock, Finally!
Please share your variations or ideas, and let me know how yours turns out!
Here's my recipe for green chili made using this stock:
Thanks for reading, and please remember to vote for me in the first-time author contest!