What are the best spices for stewed pork?

Question

I managed to find some pork shoulder at a discount today and I am planning to prepare it in my multicooker. Since I am a budget cook, I would like to know which spices are best for stewed pork to achieve a great result without extra expense.

I have the standard cupboard essentials, but I would appreciate info on which combinations really enhance the meat during a long cook. Are there any particular herbs or spices that you would recommend for a simple but flavourful stew?

Answer 1

Pork shoulder is brilliant for batch cooking because it shreds so easily after a long cook. Since you are working with budget pantry staples, you do not need expensive blends. A simple mix of salt, black pepper, garlic powder, dried thyme, and a bit of smoked paprika gives it a deep, savory flavor. If you have a bay leaf or two, throw them in as well.

Add a splash of water or broth to the multicooker so it creates its own juices, set it on slow cook, and let it break down completely. Once done, you can portion it out for the week easily.

Answer 2

Hello Mark, pork shoulder is a fantastic cut for a multicooker because its fat content keeps it moist during long cooking times. For a budget-friendly and delicious profile, you can rely on cupboard staples like garlic powder, onion powder, smoked paprika, black pepper, and a bit of cumin.

If you want a touch of sweetness to balance the richness, a spoonful of brown sugar works wonderfully. Just rub them onto the meat with some salt before adding a splash of liquid to the cooker.

Answer 3

Your going to want basic salt, pepper and garlic granules mate... cant go wrong with that on cheap pork shoulder!!! Works every time for me??

Answer 4

Reminds me of Sunday dinners growing up... I think my dad used garlic and maybe some oregano? Not totally sure if that is all, but it tasted great back then!!

Answer 5

Listen, if you want that pork tender in the multicooker fast without fancy spices, just rub it down with baking soda and let it sit before cooking. That breaks down the fibers right away so you don't even need slow cooking time... wicked easy way to do it on a budget!!! Why waste hours waiting when chemistry does the work??