"nanner" <[email hidden]> wrote in message
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Quoted message said:Ok - you kids got wayyyyy off topic in my slow cooker thread! I went and
bought one today - a Rival 5.5 Quart with no fancy bells or whistles.I have a beef roast in there with garlic (inserted into cuts in the meat)
pepper, soy, worcesterchire, dry mustard & I think that's about it. It's
supposed to be done between 5-6:00. I threw in some mushrooms too. Dunno
what to expect.I'll let ya know how it goes. I also have a pork loin and a pot roast for
other experiments this week.If anyone has a tried & true Low Carb slow cooker recipe please share.
To the fella with the german pork & saurkraut recipe, I'd like to give it
a
Quoted message said:whirl if you give me specifics :o)
Thanks all!
Something I did over the weekend that's fed us for three days now - we'll
do it again (just not soon) - it's kind of a braise, kind of a stew, kind
of a chili - but it was tasty.
1 3-5 lb pork shoulder (or "picnic" or "Boston butt", as it's appetizingly
called)
salt & pepper
2 T oil
a few dried whole chilies, number & type according to taste
1 T cumin
1 onion, minced
crushed garlic to taste
1 can (14oz) whole peeled plum tomatoes
1 can (15oz) black soybeans
2 bay leaves
This is becoming one of my favorite cuts of meat - lots of flavor, lots of
fat, not too expensive, and long slow cooking makes it nice and tender.
(But when the weather in Massachusetts gets fit for humanity again, I'll
bring the smoker out from the basement and put this recipe away until next
winter)
First, toast the dried chilies in a dry skillet over medium heat, turning
them over a few times, until they puff up a little and they start to smell
*really* strong. Set the chilies aside to cool, and toast the cumin in the
same skillet for ~30-60 seconds - again, until it smells good. Cut the
ends off the chilies, empty out the seeds, cut them into smallish pieces,
and grind them (in a food processor, or a blender, or a spice grinder) with
the cumin.
If the shoulder is tied, untie it, and cut it into pretty big hunks (say 4
or 5 big pieces). Salt & pepper each hunk liberally.
Heat the oil in a large skillet over medium-high heat - I like my big
cast-iron pan for this.
Sear the pork hunks on all sides, one or two at a time, in the hot oil.
(Take your time - you want some good dark color on them) As each hunk is
done, add it to the crockpot.
There should still be enough fat in the skillet to cook the onions - if
there's not, add more oil. Turn down the heat to medium, and cook the
onions until they're translucent and smell good - add the garlic, cook for
another minute or so. Add the tomatoes and their liquid, and give
everything a good stir, breaking up the tomatoes with whatever you're
stirring with. Add the chilies/cumin and the bay leaves, let it all come
to a boil, scraping up the tasty pork & onion bits from the bottom of the
pan, then pour it all in over the pork in the crockpot. Move stuff around,
so everything's wet.
Cook it on low for about six hours - until the pork is tender enough that
you can pull it apart easily with a couple of pairs of tongs, or two forks
(but the tongs are more fun). Once you've shredded it to your heart's
content (and personally, I like it kind of non-homogenous - some bigger
chunks, lotsa little chunks, lotsa shreds), add the can of black soybeans,
stir to distribute them evenly, and cook for another 30 minutes or so.
Serve with shredded jack cheese, or sour cream. Makes a lot of highly
calorically-dense servings.