Dinner Tonight: Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast w/ Rustic Smashed Potatoes with Sea Salt
To start this sunny Monday morning off I prepared a Poached Egg, served it with a toasted Healthy
I had picked up a Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast at
Remove the Roast from slow cooker and allow to cool slightly. Then shred meat with two forks for Sandwiches or you can slice it, I'm having it sliced. The Roast came out mouth-watering delicious! Tender, moist, and well seasoned. I'll use the leftovers for Sandwiches.
For a side dish I prepared Rustic Smashed Potatoes with Sea Salt. I've made Smashed Potatoes before and thought I would give this recipe a try. I came across this recipe on the Swift Premium site while reading about the Shoulder Roast I'm having tonight. I'll need the following to prepare the dish; Yukon gold new potatoes, Blue Bonnet Light Butter (melted), Extra Light Olive Oil, Garlic Powder, and McCormick Grinder Sea Salt and Peppercorn Medley Pepper.
To prepare the dish; Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just
Swift Premium Dry Rubbed Santa Maria Boneless Petite Pork Shoulder Roast
Slow Cooker (preferred method):
1 - Remove meat from package.
2 - Place in slow cooker with 1 inch of water in bottom.
3 - Cover and cook on HIGH for 4 hours or until fork tender. Increase cooking time to 6 hours if cooking from frozen.
4 - Remove from slow cooker and allow to cool slightly.
5 - Shred meat with two forks.
1 - Preheat oven to 350°F.
2 - Remove meat from package.
3 - Place pan on stovetop, add two tablespoons of oil and heat pot briefly on medium-high heat.
4 - When oil is hot, brown the roast on all sides.
5 - Place roast in oven safe dish with 1/2 cup of water. Cover and cook for 3 hours or until internal temperature in the thickest part of the meat reaches 185°F.
6 - Remove from oven and allow to rest for 15 minutes.
7 - Slice and serve.
8 - If shredded roast is desired, cook an additional hour.
*Slow cooker and oven temperatures may vary, adjust cooking times accordingly.
Seasoning Ingredients: Spices including paprika, sea salt, dextrose, dehydrated garlic & onion, yeast extract, natural flavors and citric acid.
Serving Size: 4 oz
Amount Per Serving
Calories 160 Calories from Fat 70 %
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 50mg 17%
19%Total Carbohydrate 1g%
Dietary Fiber 0g 0%
Protein 22g 44%
Rustic Smashed Potatoes with Sea Salt
2 pounds small red or Yukon gold new potatoes (1 1/2 inches in diameter)
3 tablespoons butter, melted
1/4 teaspoon garlic powder
Coarse-ground sea salt
Freshly ground black pepper
1 - Cook potatoes in gently boiling heavily salted water for 12 to 15 minutes or just until tender. Drain well and cool slightly.
2 - Transfer potatoes to a large baking sheet lined with foil. Gently press each potato with the bottom of a cup until slightly crushed and flattened, but not falling apart.*
3 - Preheat oven broiler. Combine butter, oil and garlic powder. Brush half of the butter mixture on potatoes. Broil 3 inches from heat for 3 to 5 minutes or until golden and slightly crisp. Carefully turn potatoes over using a wide spatula. Brush with butter mixture; lightly sprinkle with salt and pepper. Broil for 2 to 4 minutes or until golden. Transfer to platter. Serve with Swift Premium® Dry Rubbed Petite Shoulder Roast with Whiskey Black Pepper Seasoning.
*If potatoes stick to bottom of cup, lightly brush the cup bottom with the melted butter mixture.