“Stuffed” Pork Roast

Spring is shifting into summer, but I love when it’s cold outside, mostly because of the food! Perfect time of year to make pork roast is when it’s cold outside and you don’t mind your oven running for several hours. To be honest though, I’ve been known to make this during the summer, more than once!

This is my recipe for making a “stuffed” pork roast. ONCE AGAIN… I failed to get a final result photo. But I did put a photo of another one I cooked and how that came out ?

I like the pork shoulder roast because the fat layer bastes the roast, but you could do this with any pork roast. Start by preheating your oven to 375 and prepping a pan. I like to use the toss away pans for easier cleanup. Once it’s cleaned, coat the bottom with cooking spray and a layer of salt. I also add crushed red pepper.

Now get your roast out of the packaging. These usually come vacuum-sealed (I believe this one was about 8 or 9 pounds). Put it skin side down in the pan and trim off anything that looks undesirable. Leave the knife in the pan and focus on the veggies.

The normal veggies would be onion, garlic, and bell peppers, but you can use whatever you have on hand: roasted red peppers, green onions, any type of herb, spicy peppers… it’s all up to you. I used onion, garlic, green pepper, and thyme.

The best (fastest) way to get these cut down is to use a little food chopper. Cut the onion and bell pepper into smaller chunks and toss them in the food chopper. Let it do all the work for you and just dump the small pieces into a bowl. It is ok if this mixture has liquid from the veggies in it.

Once you have everything chopped, add a bunch of salt & cayenne pepper (or whatever pepper you use). This is going to season the roast, so be very generous.

With your large knife, cut slits into the roast at various places and stuff the veggie mixture in. Do the top and the sides. Do not worry about the bottom where the fat layer is and do not worry about using all the veggies. You actually want to have some left over.

Once you have enough stuffed spots, flip the roast over and score gridlines into the fat. Once you’ve done that, pour the remaining veggie mixture on the fat and rub it in. It is ok if some falls into the pan. Then spray the entire roast with a generous coating of cooking spray. This will help keep the foil from sticking to the roast.

Add about 2 cups of water to the bottom and cover with foil. Put in the oven and cook for 1 hour at 375 then turn down to 300 for about 4 more hours.

NOTE: If you want to add potatoes, start peeling them about an hour and a half before done time. Cut into large pieces and add to the pan. Please make sure you season them – potatoes soak up a lot of salt – and add more liquid. Recover the roast and let the potatoes cook with the roast for the remaining time.

Different roast, but this is what it eventually looks like!

Serve with sides of choice (I prefer rice and either rolls or biscuits).

Let me know what you think in the comments!


  • 1 onion
  • 1 green bell pepper
  • 3 cloves of garlic
  • Several sprigs of thyme
  • Pork shoulder roast, 8 or 9 pounds
  • Water
  • Seasoning to taste


  1. Preheat oven to 375.
  2. Prep pan and spray with cooking spray. Season with salt & crushed red pepper.
  3. Take roast out of packaging and place skin-side down in the pan and trim.
  4. Chop all veggies in food chopper and dump into a bowl.
  5. Add salt & cayenne pepper (or your seasonings of choice).

Slow Cooker Braised Beef Shanks

I love beef shanks – the meat has a great flavor. Today I tried something a little different to see how they’d turn out. Normally, I cook these in the oven, but I decided to try in the slow cooker.

I started with 2 beef shanks; one was considerably larger than the other. This indicates the appetite difference between my SO and me. ?

Using a small skillet, I browned them one at a time with salt and pepper on each side.

While that was happening, I sliced one Vidalia onion and peeled 3 garlic cloves. I sprayed the bottom of my slow cooker and layered the onion slices and cloves at the bottom.

I also added some salt, pepper, and stock to the bottom. I don’t like pouring liquids over seasoned meat as I feel it washes everything away. You can use beef or veggie stock or water. Just a little at the bottom since we are not trying to boil the meat.

Once the shanks were brown on each side:

I layered them in the slow cooker:

I added fresh rosemary from my garden and then went back to the skillet for a sauce.

I used one tablespoon of butter, ¼ red cooking wine (I’ll explain this in a minute) and the juice of one small lemon. My goal was to get the bits off the bottom. Once everything mixed together, I poured it around the slow cooker. I set it on high for 2 hours then I turned it to Low and cooked for 2.5 hours.

>Red Cooking Wine: Please use real red if you have it on hand. I do not drink wine, so I never have any hanging around. This is easier for me but do what works for you.

I once again forgot to take a photo of the final product. The meat was flavorful, tender, and falling apart.
>If I make this again, I’ll try to remember to snap a photo! I’m so bad at the end result pics.



  • 2 beef shanks
  • 1 sprig rosemary
  • 3 garlic cloves
  • 1 medium Vidalia onion
  • Beef broth or water
  • ½ cup red wine
  • 1 lemon
  • 1 tbsp butt
  • Salt & Pepper to taste
  • Cooking spray


  • Spray a skillet & slow cooker with cooking spray.
  • Season both sides of beef shanks
  • Sear beef shanks on both sides until brown
  • Slice 1 onion and peel 3 garlic cloves; layer on the bottom of the slow cooker
  • Season onion mixture with salt and pepper
  • Add beef broth to the slow cooker – about 1 inch of liquid
  • Layer shanks in the slow cooker and add 1 sprig of rosemary cut in half
  • In the skillet, add 1 tablespoon of butter, juice of 1 lemon, and ½ cup of red wine; reduce.
  • Add sauce to the slow cooker and set timer:
    • High for 2 hours then Low for 2.5 hours.
  • Serve with sides of choice. We served with jasmine rice and shishito peppers.

Coconut Butter Shrimp

Lol! Need to try the bank account suggestion 🙂

In my attempts to eat healthier, I did some experimenting in my kitchen with coconut oil. I know, I’m late to this party but better late than never!

I first tried coconut oil with my scrambled eggs. Not an altogether horrible turnout. It did have a distinct flavor that was sort of perfumey. While eating my perfume eggs, I decided to try this with shrimp, given the popularity of coconut fried shrimp I figured this would be a good match.

Let me make it very clear first that I hate coconut. I do not eat it in meals, desserts, or any other place. I tried coconut water, coconut milk, raw coconut and cooked. I do not like it. But I used the oil to make lip gloss & lotion bars for Christmas and I really liked the smell those things had. I know coconut oil is super healthy, so I made the leap and I’m so glad I did!

Basically, you need equal parts butter and coconut oil. Seasonings only consist of salt and crushed red pepper.

Put half the butter & half the coconut oil in the pan and let it melt.

Add your shrimp and season with the salt and pepper.

Flip the shrimp when the first side is pink and add the remaining butter and coconut oil.

Cook until done which should really only be a few minutes. Shrimp cook incredibly fast which makes this another winner in my book.

Final product is something very tasty. Enjoy!

Final plate!


  • 1 TBSP Butter, divided
  • 1 TBSP Coconut oil, divided
  • Salt to taste
  • Crushed red pepper to taste
  • ½ pound of Shrimp (I used size 26-30)


  1. Melt half the butter and half the coconut oil in a skillet on low to medium heat.
  2. When fully melted, add the shrimp in a single layer.
  3. Season the shrimp with salt and crushed red pepper.
  4. When the first side of the shrimp is pink, flip them over.
  5. Add remaining butter and coconut oil.
  6. Cook until done (several more minutes on side 2).

What do you think?