Pork shoulder braised in red miso paste and sake then served over steamed rice.
Chicken and vegetables braised in white wine and fresh rosemary, served over steamed jasmine rice.
Inspired from Art of the Slow Cooker by Andrew Schloss
Creole flavored pork shoulder braised and served with simmered black eye peas and collard greens.
There is such a gorgeous balance when the sweet and lightly acidic tang of the plum cuts through the rich deep flavors and fattiness of the slow cook beef.
This dish is surprisingly refreshing and extremely easy to prepare.