Breaking the crock pot out for Winter meals

One continuing goal this year is to try new recipes weekly and the new twist is to try more slow cooker recipes in order to make life easier.  There is nothing like coming home to a house full of comforting smells and the relief that dinner is done.  I also enjoy getting it done early and not having to figure out what we are eating later in the day.  My problem with slow cooker recipes is I don't want to have boiled meals and sometimes that's how I end up feeling about a crock pot recipe.  Last nights dinner was a bit boiled but it had bold flavors and if I would have followed the recipe more precisely it might not have been so soupy.  I added the entire can of chicken broth (2C) vs. the one cup it requested.   The flavor however did not disappoint it was complex, spicy, peanuty and very tasty served over my fried rice recipe.    Beyond the Thai peanut sauce, the parsnips were surprisingly my favorite addition.  I only recently started cooking with parsnips and I like the spicy flavor they add.  The pork was a bit over cooked, a touch dry but I don't know how much time I can reduce it by and still get cooked parsnips.  One thing I'll try next time is not cut up the roast, shred it at the end and add it back when I add the peanut butter or I'll use the meat they suggest.  The problem here is that this cut is fattier hence why they tell you to skim off the fat before you add the peanut butter.  With the pork roast I used, I didn't have any fat to skim.   The original recipe also called for teriyaki sauce but why buy a bottle of sauce to take up room in the fridge when adding a couple of things can do the same job.  I added brown sugar, Braggs Amino acids (soy sauce) and mirin. If you have never tried Braggs Amino acids it is a direct substitute for soy sauce (IMO) but better for you because of salt content.  Although the parsnips were cooked perfectly the red bell pepper almost disappeared, they were way over cooked.  I want them to be soft but I want them to remain in tact.  This recipe came from this years Christmas present cookbook, Taste of Home 2013, pg. 176.

Going forward when I write up a recipe I will give the original or a link to it and then indicate my changes as I go so here is my first pass.  The items in purple are the things I want to modify the next time I make it.

Changes for next time so it is even better:

• Use a whole roast and shred when peanut butter is added OR use what they suggest a 3-4 lb. boneless pork shoulder butt roast, cut into 1.5" cubes
• Too much broth:  Use 1 C. broth
• Cooking Time:  After 2.5 hours on high check doneness of parsnips and roast.  When I do Salsa Verde Burritos I cook the roast for 6 hours on high so a whole roast might not cook in 3.5 no less 2.5.   Another option will be to cook it on low for 8-10 hours like they suggested. 

THAI SATAY PORK & PARSNIPS
2-3 lb. boneless pork roast, cut into bit size pieces
2 parsnips, peeled, sliced thick and cut in bites/chunks
1 red bell pepper, sliced
1 can chicken broth
2 T. brown sugar
1 T. ginger, grated
¼ C. Braggs amino acids
2 T. rice vinegar
1 T. mirin
1 T. honey
3 cloves garlic, minced
1 t. red pepper flakes
¼ C. chunky peanut butter
Toppings:
2 green onions, sliced (greens only)
2 T. dry roasted peanuts per serving

In a 3 qt. slow cooker add first 12 ingredients, not the peanut butter. Cook on high for 3.5 hours, test parsnips and pork for doneness. Skim off fat if any, stir in peanut butter. Serve over plain or fried rice. Top with peanuts and green onions.

Serving Suggestion:  Serve over fried rice.

ORIGINAL RECIPE - SATAY-STYLE PORK STEW: 
3-4 lb. boneless pork shoulder butt roast, cut into 1.5" cubes
2 medium parsnips, peeled, sliced thick and cut in bites
1 small red bell pepper, sliced thinly
1 C. chicken broth
1 T. minced fresh ginger root
¼ C. reduced sodium teriyaki sauce
2 T. rice vinegar
1 T. honey
2 cloves garlic, minced
1/2 t. red pepper flakes
¼ C. creamy peanut butter
Toppings
2 green onions, chopped
2 T. chopped dry roasted peanuts

In a 3 qt. slow cooker add first 10 ingredients.  Cover and cook on low for 8-10 hours or until pork is tender.  Skim off fat, stir in peanut butter. Serve over plain rice. Top with peanuts and green onions.