Crockpot Country Pork Ribs

I love my crockpot and have been exploring different cuts of meat that take advantage of the long and slow braise of the gentle heat.  While I like the crockpot pork tenderloin for the tenderness of the meat, (and the ease and simplicity of the recipe), I have been hankering for a recipe for shredded pork that doesn’t get dry and stringy.  Turns out that the key is to start with a cut of meat that has sufficient fat and connective tissue.  Overly lean pork is the enemy of a great finished dish.  Fortunately, one of the best cuts are country pork ribs, a cut that is a misnomer since the bones aren’t ribs.  I used a no-sugar barbecue like marinade (similar to the one for simmered drumsticks) and added a can of white beans and more vegetables.  I loved the results where the pork creates its own sauce and you have a very thick gravy, suitable for spooning over potatoes, rice, or greens if you are watching the starch. If you like sandwiches, this is a great, and messy alternative to sloppy joe’s. I’m definitely making this again (probably next week):

Crockpot Country Pork Ribs

2-3 pounds country pork ribs
1 can tomato paste (6 oz.)
1 onion diced, divided
2 cloves garlic, minced
2 T mustard
1 T fish sauce
3 T apple cider vinegar
1 T chili powder
red chili to taste
1 cup chicken or beef stock
2 stalks celery, diced
1 carrot, peeled and diced
1 can (16 oz) white beans, rinsed and drained (optional)
1-2 pieces smoked pork neck or a small ham hock (optional)

In a large bowl, combine tomato paste, half the onion, garlic, all seasonings, and one cup of chicken stock.  Stir well to combine all ingredients and thin the tomato paste.  In the crackpot liner, add a few T of the sauce mix.  Add about half the meat and pork neck or ham hock if using, then the remaining onion, diced celery, diced carrot, and beans.  Pour about half of the sauce mix over this.  Add the rest of the meat and pour the remaining sauce over the top. Do not add any extra water. Cover and cook on low for 8 hours.  Before serving, remove the meat from the crockpot, shred the pork using two forks.  Discard bones, then add the meat back to the sauce mixture in the pot and stir well.

shared at $5 Dinners, Pennywise Platter, Grocery Cart Challenge, and Tempt My Tummy Tuesday