New York Times best-selling author, slow cooking expert, mom of three
  • Follow me
  • Subscribe to newsletter
  • Follow me on Pinterest
  • Follow me on Twitter
  • Become a fan on Facebook
  • Follow me on Google Plus

A Year of Slow Cooking

Tuesday, March 10, 2009

CrockPot Hirino Psito, Slow-Roasted Pork


My friend, Georgia, printed this recipe off of ABC's website. It is a take on Cat Cora's family recipe, and is modified for the crockpot, and for me.

Because I couldn't understand how it was really supposed to be prepared.

This was the "winning" pork recipe, according to Adam. I cooked it overnight, and woke up to the best smelling kitchen--ever--even though I did slightly overcook the meat.


The Ingredients.

3-4 pound boneless pork butt or shoulder
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (Redbridge is gluten free)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours, and while the meat was tender and flavorful, it did burn a bit on the top and sides. Serve over rice or pasta, or on your favorite sandwich rolls.

The Verdict.

Adam LOVED this. I loved the smell. I want to try this sauce/ingredient combination with a turkey breast or hunk of beef.

I am done with pork. WOHOOOOOO! I turned in the first draft of the book, and already have the edits back.
which means I really should be working...


A Year Ago Today: CrockPot Creamed Spinach (better than it sounds!)
Totally Together: Managing Children's Art

45 comments:

Becky said...

I had a new years resolution to add a little variety to our dinners and I stumbled upon your blog the beginning of January and I've been crockpotting ever since! I'm just now getting ready to make your crockpot encheladas! Thank you thank you!

The Bramble Patch said...

I have a pork loin in the fridge right now. Thanks for the recipe~!

Margaret Yang said...

I'm very excited for the cookbook. I'm glad to hear it is coming along so well.

Holly said...

I love your blog! We've used many recipes from it already (Salsa Chicken and Black Bean Soup is in the crockpot right now). Is there something I could substitute for the beer? Vegetable broth, cooking wine, vinegar? Would any of those things work instead or am I silly for wanting to try?

Crockpot Lady said...

Hi Holly,

How about apple juice?
broth would work fine, but might add more salt than you'd like.

xox
steph

Dianna said...

I have a pork butt in the freezer that needs a good recipe. Can't wait to try this!

Rachel said...

Yeah! I'm so glad you're done with pork! I'm allergic. As I clicked over today, I thought "alright already with the pork..."

Yay!

Thanks for working so hard for a whole year to make life easier for the rest of us! Can't wait for the cook book.

Ask A Life Coach! said...

hiya- totally unrelated but did you realize you have a red meat header, but none for beef? but you do have one for lamb?

I'm hunting for an easy crockpot recipe for eye of round.

melontherocks said...

I was just wondering what kind of noodles you used in the picture. They look delicious! :)

Crockpot Lady said...

Hi Mel,
that's brown rice spaghetti from trader joe's.
xox steph

ALISHA JOY said...

Yay, done with pork!!! Let's move on to some food I can actually eat!!

Amy said...

I can't believe all you've accomplished since a year ago when I started coming here!! AMAZING...Way to go you!! I can't wait for your book to come out!

Bruce Brown said...

WOW!!!!

Let me repeat that:

WOW!!!

This is a super recipe and I am on 2nd's as I write this.

Maybe my crockpot cooks too fast, but even on the 10 hour setting I found it ready to eat at about 8 1/2 hours. Of course, I used a full bottle of beer...

Delicious. Superb. Best one yet!!!

notsocrafty.com said...

I just got my first crock pot for Christmas and your site looks like a great place to find some ideas.

Charity said...

I noticed that the original recipe calls for 1/4 c of Bourbon and your recipe calls for 1 c of beer. Is there a fundamental reason for the change? (Is it important to have that extra 3/4 c of liquid?)

I forgot to buy beer for this and didn't realize it until I was putting everything together with only 10 h until dinner (no time to run out to the store). I had Bourbon on hand, so I used that. So far, it smells great!

Crockpot Lady said...

Hi Charity,
We don't keep bourbon in the house and I added the extra liquid (beer) to make up for the 1/2 cup of Alma's mustard I wasn't going to use.
xoxo steph

BranFlakes said...

OMG This is so yummy! I followed the recipe exact and it is so good! Thank you for posting!

Pat said...

This was delicious, and really made the house smell heavenly. As usual, my onion addiction caused me to add 3 sliced & sauted onions. They dissolved during the cooking, but I think they lent both flavor & body to the sauce. All I could find in the house was lite beer -- well, there were others, but they were my husband's "special" beers -- and I think a more full-bodied beer would have been better. My hubby said he will make this next November when he & his buddies go on their week-long fishing trip to Cape Hatteras -- put it together in the AM, go off for a day of fishing, then return to a magnificent meal, with plenty for left-over sandwiches the next day. He will be a rock star! I served it with a brown rice & vegetable pilaf made in my rice cooker -- gotta love those appliances!

Because of your yummy pork recipes, I have started buying whole boneless pork loins when they are on sale. I cut them in half & vacuum seal for the freezer. The half is a perfect size for my 6 qt pot & makes enough to package up left-overs.

Anonymous said...

I made this with a brisket and it was wonderful!

mindy said...

OMG! This is a hit! My husband loved it and even my 2 year old had some. We did add some Cholula on our plates for an extra kick. THX!

by...K@ Ashcroft said...

I wanted you to know about this awesome recipe!
When I first read about it I knew I would be making it soon.
Yesterday I called my 13yo son and had him make it per my instructions via the phone (I was at work).
I/we had to improvise due to the fact that my roasts were at my mil's in her freezer so we used a large package of bone out pork chops.
I didn't have sage or bay leaf so those were omitted and I cut down all the amounts. Most was just a teaspoon or a teaspoon or 3, I used raisins instead of cranberries and the beer (I used non alcoholic due to religious reasons) was 1/2 cup.
When I got home the house smelled amazing and we couldn't wait to try it.
IT WAS SOOOO AMAZING!!! I literally used my finger to clean out the crockpot and was sad that there were no left overs.

We are making this AGAIN~!!!!!

Thanks for the recipe!

Jean said...

So, what should I do with the rest of the Redbridge Beer at 9:00 in the morning? I wouldn't want it to go to waste. I guess I'll put it in the fridge and hope it's not too flat by dinner time. Maybe I should've set the crock to cook overnight. BTW, my husband has dubbed my slow cookers "CrackPots", since I'm totally addicted to them!

Money Funk said...

I solved Jean's dilemma. Last night I put the dry ingredients & the pork in the crockpot...set in fridge. Then I mixed the wet ingredients, sugar, and cranberries in tupperware container...set in fridge. This morning I mixed the two together and turned on crockpot.

This gave me the ability to drink the rest of the beer that night :)

Can't wait to try this recipe when I get home. I tried it with NewCastle. :)

hesadevil's Stitchin in ~Hitchin said...

This is one of my favourite recipes. I've cooked it using loin, leg, and shoulder and it never fails. I use a Belgian beer (Leffe) and English mustard (I didn't have any Dijon when I first tried the recipe).

The flavour is so fragrant and, for someone who can't normally abide anything spicy (even black pepper), the sweetness compensated for the spiciness.

I serve it with new potatoes and savoy cabbage and freeze the remaining sauce for use with other dishes.

This one is in my favourites folder in my larder. Thank you so much for including pork in your listings.

Chelle said...

This was awesome! My guys loved it! My son (age 17) ate 1/3 of the roast by himself. This recipe is definitely a keeper. Thanks!

Christine said...

New Castle did wonderful in this pork dish. My family loved it. And when my daughter eats it and my husband raves about it... I know its good!

Plus my daughter had a blast helping me make it. I enjoyed the sweet and herby conflict going on in the dish. The cranberry's were a great compliment. Thank U!

MJS said...

Unlike your other recipes I've tried, I didn't love this. It made the meat taste like cranberry-sage beer (I know, go figure). And not in a good way.

Husband liked it, kids thought it was OK. For some reason, the flavors didn't seem to complement each other... it didn't even give me a Thanksgiving-y vibe which I normally dig. It was just weird.

Anonymous said...

I made the dish without the cranberries. It was a hit with 3 out of the 4 people I feed on a daily basis. My nephew had seconds.

Pittmom said...

I have been a fan of your blog for nearly a year and this is my first comment. My husband is Greek and I couldn't resist the Greek/Southern provenance of the recipe! He loved it. I would've liked a little more kick...it's on the sweet side, but served it tonight with Avgolemono soup (egg/lemon) and a salad. I used a bone-in roast (couldn't find boneless) and shredded the meat when it was done, poured the juices into a gravy separater and removed the fat from the juice. I then added enough of the de-fatted juice to the shredded meat to make a "kinda barbecue" pulled pork sandwich on a bun. A true winner like so much else (Vietnamese Chicken Thighs, Pasta Fagioli, Turkey and Wild Rice soup to name a few!)on your blog. I'm buying the cookbook FOR SURE.

Anonymous said...

Hi Steph,

This is the first of your recipes that I'm trying. I have a question; because my pot has the vent hole, should I cover with aluminum foil? Should I do that with all recipes?

Thanks!
Lucy E

Stephanie O'Dea said...

Hi Lucy,

that's a great question. I would put a layer of foil or parchment paper down over the entire stoneware, and then put the lid on normally. The parchment or foil will trap the steam ensuring the meat is quite tender and juicy. It also really depends on your vent hole. I have one pot that has a hole in the rim of the stoneware, and one that has a teeny tiny hole in the glass lid. The glass lid hole doesn't seem to make the meat dry out, but the one on the side most certainly does.

I hope this helps!
xoxo steph

Anonymous said...

Hey Steph,

House smelled delicious while making this unfortunately my meat did dry out. I have the Hamilton Beach 6Qt Cooker with Thermometer Probe (where vent hole is). At about 8 hrs of slow cooking I could tell it was done but I left it the 10hrs just because it was my first time and I was unsure. Also, my pork was a bit under 3lbs and I didn't adjust the sweetness. And no beer so I used the bourbon like a commentator did but didn't add the other 1/4 of water- duh!
Hubby said too sweet. Unfortunately Mother-In-Law was here as well and agreed on the too sweet. Amateur user errors that I'm sure has nothing to do with the recipe. Flavors were great!

Lucy E(gizzard girl)

Hesadevil said...

I love this recipe and have used it with many cuts of pork time and time again.

My problem now is that I'm trying to shed some weight and need to know the nutritional values of all my meals. Is there anywhere I can find the breakdown for this recipe?

Pat
PS. Your book is on my Christmas Wishlist on Amazon UK.

Stephanie O'Dea said...

Hi there, I haven't used it personally, but many of my readers swear by the nutrition calculator at sparkspeople.com

xxo steph

Kate M. said...

Delicious! I left out the honey and used a whole bottle of beer. I had to cook it for 2 hours on high, and then 4 on low and it still turned out great. I served it over whole wheat pasta with collard greens it was a nice change from familiar pork flavors (bbq, etc.). Thank you, thank you!

Kate M. said...

Forgot to add to my previous comment - I left out the honey and the cranberry and it was delicious. If you don't like these sweet flavors, no need to keep them in!

Ally said...

This was delicious, even with the couple of subs I had to make (ie having neither bourbon nor beer, I used homemade ginger kombucha and it worked fine, no weird flavor). I happened to be feeding my toddler a banana while eating it and let me tell you, it is delicious with banana! Next time I'm totally sauteeing some as a side dish. Our pork was still a little dry even at 8 hours, but the flavor and the broth was fantastic.

Court@BeautyFullyUsed said...

Strangely enough I came across this recipe exactly one year after you posted it! March 10, 2010! With a six week old, I need to get the on slow cooker bandwagon since the bewitching hour seems to come around the time I need to make dinner. Plus, we have a meat farm share and get 10 pounds of meat per month to use up. In this month's share, pork shoulder. Looking forward to trying this. Thanks!

Lisa in CO said...

I was going to make your carnitas tonight, but was missing too many ingredients. i decided to look at your older pork recipes and had all the ingredients for one (well, except for honey, but i used agave nectar instead).

Anyway, this was a HUGE hit. Loved the flavor. 7 year old loved the sauce and asked for seconds. <3

Thanks again for another great recipe.
Lisa in CO

Becca said...

I've made this recipe several times with rave reviews. Tonight I'm trying it with turkey breast. Thanks for the wonderful recipes!

Anonymous said...

Hi Stephanie,
I just made this recipe for my family for the first time last week and they all LOVED it! Even my 10 month old gobbled it up! I also made it for a friend who just had surgery and she and her family loved it, too. I'm going to be participating in a frozen meal swap and I'd love to use this recipe for it. Do you know if hirino psito freezes and thaws well?

Thanks,
Amy

Jireh Mak said...

I made this for my two girls(age 5 and 9) and they love it. Even my wife, who can't digest meat will eat this because it tastes so good.

Cannary Family said...

We had this tonight and it was a big hit! I had to sub raisins for the cranberries, tho, as I was not about to go into the heat to HEB. So good on steak roll buns. (: Will definitely make again!

Sharon Field / Created By You said...

Wow... this sounds fabulous!!

scadawizard said...

Just started the slow cooker, my mouth will be watering for at least 10 or more hours.

Post a Comment

Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.

Due to a CRAZY amount of spam, anonymous comments are no longer allowed. Please use one of the free account services listed.

Happy Slow Cooking!

 
You are using Internet Explorer 6 which is unable to render this web site properly or display the drop-down elements in the main menu. Please upgrade your browser to the latest version of Internet Explorer or try installing Google Chrome or Mozilla Firefox instead.