Meat slow-cooked in giardiniera is a popular dish in my hometown. Zack and I used a pork shoulder, but you could also use a beef roast or even chicken.
Ingredients:
Pork shoulder (about 3 lbs)
1 pint of giardiniera (See recipe from yesterday's post. Also okay to use store-bought giardiniera, but most tend to be vegetable oil based, which means they're higher in Omega 6)
Directions:
Place pork shoulder in slow cooker and top with giardiniera. Cook on low for approximately 7-8 hours. Trim fat and shred. Enjoy!
You'll have a substantial amount of leftovers. The photo above is from breakfast the following morning. I topped the leftover pork with two poached eggs - delicious!
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