Keeping up with our theme of easy Julia Child recipes, this lovely entrée is a cinch. In her book Mastering the Art of French Cooking, Julia details how to cook the pork in a casserole in the oven. But I did this in a crock pot and it turned out fantastic. It’s so easy, it’s almost hard to believe it’s one of her recipes!
I think the marinade is the key. Do not skip that step. It’s best to start it as far in advance as possible-I would tell you to go ahead and marinade it two days in advance, flipping it several times a day. The longer it brines, the better the flavor.
• 1 pork roast, boned or boneless
• 1 tsp salt
• 1/8 tsp ground pepper
• 1/4 tsp thyme or sage
• 1/8 tsp ground bay leaf
• Pin of allspice
• 1/2 clove mashed garlic (optional, but I highly recommend it)
• One yellow onion, chunked
• 2 carrots, cut into chunked
• 1/2 cup dry white wine, stock, or water (your preference)
As long as two days prior to cooking, mix the salt, pepper, thyme or sage, bay leaf, allspice and garlic in a small bowl.
Rub the spices all over the surface of the pork. Place it in a covered bowl in the refrigerator. Turn the meat 2 to three times a day. Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels.
Place the pork, onion, carrot, and liquid into the slow cooker. Cook on low for 6-8 hours until the meat is no longer pink and falls apart.
That’s it! Julia recommends using the juices left after cooking to make a gravy. To do this, you simmer the juices slowly for 2-3 minutes, skim off all but a tablespoon of the fat, smash the vegetables and add them to the juices, boil rapidly until it’s reduced to about a cup of liquid, then strain.