We met some friends for brunch a few weeks ago at the Phinney Market. L ordered the corned beef hash and was raving about it. I’m not a big fan of corned beef but when I tasted it, it’s the best corned beef I’ve ever had. I immediately recognized the secret to the flavor: it was slow-cooked in a red-wine braise.
Cuing off of this, earlier this week, we wanted to make pulled pork in the slow cooker. So I took a page from Julia Child (ok, I left the page in the cookbook, but read from it), and adapted her recipe for braised red cabbage that I had tried a few month previous.
1 lb. pork loin roast
1 medium onion, halved and sliced
1 apple, cored and sliced
2 cups hearty, red wine
2 cups chicken stock
1 bay leaf
1/8 tsp. nutmeg
1/2 tsp salt
pepper to taste
Place roast into the crock pot, add wine and stock, then the rest of the ingredients. Simmer on high for four hours or until the pork falls apart with a fork. Remove pork from the pot, straining the broth (can save for another purpose if you want). Serve with red cabbage slaw.