Home Cooks Online

Budget cooking by Helen Poore.

My local grocery store has been having a lot of "buy one, get one free" specials so this week I took advantage of the pork shoulder blade roast and bought 4 of them (it was a $20 savings!). I know it's a cheaper cut, but we love pork so I figured as long as I slow cooked it, how bad could it be? I'm still loving those cooking bags which I've used for whole chickens, pot roast and corned beef but I think this would work well in a slow cooker too. It made great pulled pork sandwiches the next day too. And how can you have a roast without mashed potatoes? 

Pork Shoulder Blade Roast - Slow Cooked

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  1 Boneless Pork Shoulder Blade Roast



• 
  

  1 large sweet onion, sliced



• 
  

  1 cup red wine



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  1 tablespoon flour



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  1/2 tablespoon rosemary



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  1/2 tablespoon thyme



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  salt and pepper to taste

preheat oven to 350

Add the flour to the cooking bag and place the roast on top of flour.  Pour red wine over entire roast.  Season the roast with the rosemary, thyme, salt and pepper.  Layer the onions over roast and close bag.  Make 6 small slits for steam.  Bake for 2.5 hours. Remove and save gravy for potatoes.

Garlic Mashed Potatoes

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  8-10 large red potatoes, quartered, skin on



• 
  

  6 cloves of garlic, peeled



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  1/2 cup of milk



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  1/4 cup of sour cream



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  3 tablespoons butter



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  salt and pepper to taste

Wash and cube potatoes (do not peel).  Place in pot and cover with cold water.  Add all of the peeled garlic cloves and bring to a boil until potatoes are fork tender.  Drain.  Add remaining ingredients to cooked garlic and potatoes and let sit, covered, for 10 minutes.  Just before serving, mash potatoes with either fork or masher.  Drizzle with gravy from pork roast.