1 boneless pork shoulder roast, about 2-3 pounds, washed and trimmed of any excess fat
1/2 teaspoon fine sea salt + more for seasoning
1/4 teaspoon ground black pepper + more for seasoning
2 tablespoons olive oil
1 jar (18 ounce) apricot-pineapple preserves
1 cup water
3 tablespoons tarragon vinegar
2 teaspoons finely grated fresh ginger
1 bag (16 ounce) peeled baby carrots
1 medium white onion, peeled and chopped
2 cups sugar snap peas, cleaned and trimmed (or frozen, thawed & drained)
3 to 4 cups hot, cooked Jasmine rice |
Pat pork dry with paper towels; if necessary, cut to fit slow-cooker; generously season with salt and pepper. Heat oil in large skillet over high heat; brown pork on all sides; remove pork and set aside. In a blender, combine preserves, water, vinegar, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place baby carrots and onion in bottom of a 4- to 6-quart slow-cooker. Place browned pork over vegetables; pour blended mixture over pork and vegetables. Cover and cook on high for 4 to 4 1/2 hours.
At the end of cooking time, remove pork to serving platter and cover to keep warm and let rest. Add snow peas to carrot/onion mixture in slow-cooker; cover and cook an additional 10 minutes.
With slotted spoon, place vegetables around pork on serving platter; serve with hot Jasmine rice and cooking juices on the side.
Serves 6-8; preparation less than 30 minutes. |