So here is the first recipe I tried with my new crockpot, because I had an old bottle of mead that was on the verge of going sour, but was still good enough to drink, but not to be drunk in one sitting.
2 pounds of pork shoulder, trimmed of excess fat (a little is ok)
1/2 -2/3 bottle of dry mead
1/2 medium white onion chopped large
3 parsnips, peeled and chopped large
1/2 teaspoon dried summer savory
dash dried ground ginger
1 teaspoon green peppercorns slightly crushed
8 oz sliced crimini mushrooms
1 bunch green onions cleaned and cut lenghtwise
Rinse the pork and pat dry. Place in bottom of clean crockpot.
Throw white onion and parsnips in on top and around pork.
Pour in mead to just cover the meat. Season with savory, ginger, and green peppercorns. (Note: I would leave the ginger out next time, myself, it seemed to add to the sweetness without adding complexity.)
Cook covered on High for 5 hours or on Low for 8.
30 minutes before serving:
Add cleaned, sliced mushrooms and green onions, more peppercorns to taste, and salt or other spices as desired.
Re-cover and let cook for 20-45 minutes or until onions are and ‘shrooms are soft.
Serve in large bowls with bread.
The flavor is slightly sweet with a hint of tartness, but it may be a little bland for some taste, however, the pork is spoon-tender and falls apart with just a little poking. I considered using no ginger and possibly adding more pepper and or an orange or lemon to the broth. The broth doesn’t thicken, so perhaps adding a cup of rice when the green onions and mushrooms go in would be a good idea, too.
Dry mead is really a regional thing, so check your local markets to see if there’s some available. DON’T use commercial “white wine flavored with honey,” like Chaucer’s. It has to be actual, fermented honey.