Happy, Happy Friday friends! I am exceptionally happy about this Friday, because as soon as I break free of the workday, I'll be headed to the rodeo to see Luke Bryan with a group of my friends. I got a new pair of cowboy boots, some rockin' jeans and a flashy new haircut to boot! I am ready to let loose and have some fun!! I hope you all have some fun plans for the weekend too. I'd feel bad if I were the only one. Well, maybe not, but I really do hope you all have something exciting going on!
For the Potato recipe swap, I received Jenna's Pork and Potato Hash. Now, you all may have noticed that I have made several pulled-pork tacos recently, so when I looked over the recipe and realized that it was basically pulled pork on top of crispy potatoes I thought "hot damn I hit the jackpot!!" And then I quickly gathered my composure and realized that I was going to completely railroad my eating habits this week. Without a single second thought. I actually made my pork on the stove and in the oven instead of the crock-pot as instructed in the original recipe due to time constraints, but you can do whatever works best for you! I gobbled my plate right up, and then went back for seconds. Potato overload week complete!! :)
12 ounces pork shoulder or butt, cut into 3-4 inch pieces
1 carton (32 ounces) reduced sodium chicken broth
1 tablespoon rosemary
1 tablespoon Italian Seasoning
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
6 garlic cloves, crushed
1 tablespoon olive oil
4 cups (1/2-inch) cubed red potatoes (about 1 1/2 pounds)
1 cup chopped onion
3 tablespoons thinly diagonally sliced green onions
Heat oven to 350 degrees F.
Heat a dutch oven over medium-high heat with 1/4 cup of the chicken broth.
Season the pork with rosemary, Italian seasoning, salt & pepper. Add the pork to the dutch oven and brown on all sides.
Pour the remaining chicken broth over the pork. Add the garlic into the broth mixture, cover and place in the oven for 30 minutes. After 30 minutes, remove lid, turn pork pieces over and return to oven for 1-1 1/2 hours until tender, rotating pork about every 30 minutes.
During the last 30 minutes,heat oil in a skillet over medium-high heat. Add the potato and chopped onion,reduce heat to medium, and cook until both potatoes and onions are tender, stirring frequently to prevent burning.
Once the pork is done, shred with 2 forks or in a mixer.
Plate potatoes and top with pork and green onions.