Monday, April 11, 2011
1 shoulder roast in 100g increments
5 cloves chopped garlic
1/2 chopped onion
1 T paprika
cayenne to taste
salt and pepper to taste
Rub spices into meat on all sides. Place in crock pot and put at least 2 C water, you may need to add more later. Turn on high for 30 min then reduce to low and cook for 6-8 hours. Save juice to make sauces and dressings or to season with. Always refrigerate and skim off fat.
P3 modification: sear on high heat with olive oil on all sides before placing in crock pot to cook.