In The Kitchen With Mom Mondays

I think we can all agree, there's just nothing like Mom's home cookin'. It just tastes better, doesn't it? For that reason I've asked my Mom to submit some of her favorite recipes for me to share with y'all each Monday. Let's get cooking in the kitchen with Mom!

This week's recipe is actually a repost of one of my favorite recipes fromThe Frugal Fireman.  It's a good base for lots of meals - you can use it to feed a crowd or as a nice shortcut for weekly meal planning.  I'm a big fan of shortcuts when it comes meal prep, so this is a perfect recipe to do on the weekend if you've got a busy week ahead of you.

Ingredients: 

• (1) 3 to 4 pound bone-in pork roast 
• (1) package Lipton’s onion soup mix
• (1) yellow onion
• Chicken broth or stock, unsalted or low sodium
• Vegetable or coconut oil

  Dry the pork roast with a paper towel.  Heat the vegetable or coconut oil in a dutch oven over medium-high heat.  Sear the pork roast on all sides (the roast is seared enough when you can easily turn it; if it sticks let it sear a bit longer).  While the roast is searing, slice the yellow onion into chunks and place them in the bottom of your Crock Pot. 

 Turn the Crock Pot on low, place your roast in on top of the onions and sprinkle the roast with the Lipton’s onion soup mix.  Pour enough chicken broth/stock over the roast to come half-way up the roast.  Turn up the slow cooker to high and let the roast go 1 ½ to 2 hours on high.  Then turn the roast down to low and cook for another 5 to 7 hours.  The roast is done when you can easily pull it off the bone.  Once done, remove the meat to a separate dish to cool.  Turn off the slower cooker and pour the broth into another dish to cool.  I like to then refrigerate the broth to easily remove the fat, which will rise to the top and  harden. 

Once cooled, the meat can be used in a variety of ways:  as a filling for burritos, tacos, enchiladas, or in nachos.  In barbecue sauce in pulled pork sliders, or on top of  baked potatoes.  We also like it in barbecued pork salads where we pair it with lettuce, black beans, corn, green onions, tomatoes, tortilla strips and a ranch dressing missed with a little barbecue sauce. 

Enjoy!