Well….

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  1. 1 Pork loin, 1 diced onion, 1 habanero pepper, 2 strips of thick bacon, season to taste. I usually double this recipe and eat all week.

    Comment by Cowboy Blob — December 3, 2012 @ 8:33 am

  2. Oh, cook on low for 10 or more hours, find and remove habaneros before serving unless you want to play pepper roulette.

    Comment by Cowboy Blob — December 3, 2012 @ 8:35 am

  3. What you could do: Go to BING, and type “Southern Pulled Pork Crockpot Recipes.” You will get a million choices. Nobody makes pulled pork like places below the Mason Dixon line!

    Comment by Colonel Jerry USMC — December 3, 2012 @ 8:55 am

  4. They do great ribs, too.

    Comment by mojo — December 3, 2012 @ 8:57 am

  5. For some reason, I can’t make pulled pork ( or pulled chicken for that matter ) worth a crap.

    I think it’s because I refuse to use bottled BBQ sauce.

    High Fructose Corn Syrup must be the key to great pulled meat isall I can interpret.

    Comment by SondraK, Queen of my domain — December 3, 2012 @ 8:57 am

  6. Eeeeeverything tastes good from a crockpot.
    (What? Well, yeah, ‘cept carrots. I haaate cooked carrots, even if crockpotted.)

    Comment by DougM (Well, thaaat sucked!) — December 3, 2012 @ 9:06 am

  7. Classic BBQ Sauce:

    Prep Time: 10 minutes
    Cook Time: 20 minutes

    Ingredients:
    1 8 ounce can tomato sauce
    1 6 ounce can tomato paste
    2 tablespoons brown sugar
    2 tablespoons vinegar
    2 tablespoons olive oil
    3 cloves garlic crushed
    4 tablespoons minced onion
    1 tablespoon Worcestershire sauce
    1 teaspoon dry mustard
    1 teaspoon cayenne
    fresh ground pepper to taste

    Preparation:
    Cook minced onion and garlic in olive oil until onions turns opaque. Add remaining ingredients, mix thoroughly and allow to simmer for about 20 minutes. Makes about 1 1/2 cups of barbecue sauce.

    Any recipe that contains “kechup”, “catsup”, or any other variation of tomato sauce defiled by corn syrup can be ignored.

    Comment by Ragin' Dave — December 3, 2012 @ 9:10 am

  8. Get a copy of Slow Cooker Revolution from the editors of Cook’s Illustrated at America’s Test Kitchen.

    Best guide to the principles underlying slow cookery I know of.

    Yes, they have a “Beginners’ Pulled Pork” recipe, which I admit I haven’t tried.

    Comment by DJMoore — December 3, 2012 @ 9:35 am

  9. Pork loin
    salt & pepper
    cover with root beer
    cook 10 hrs on low
    Remove from crockpot & shread
    toss out root beer
    return shreaded pork to crockpot and and whatever sauce you like
    Yummy

    Comment by Wyguy — December 3, 2012 @ 9:55 am

  10. 1 porketta roast
    take off elastic hold together thing ( you can brown a little if you like)
    put in crock pot with a bit of water
    cook longer on low
    not so long on high
    when tender pull apart– put back in juices
    leave on low until you’re ready to eat
    serve in what ever buns you like– (not gooey cheep burger) buns.
    NO bbq. sauce

    Comment by geezerette — December 3, 2012 @ 10:11 am

  11. What can you cook in a crock pot? Meat, meat, and more meat. I cook everything I can in mine (I own 3 of varying sizes), and do consider myself experienced in this arena. My tips:

    *Be sure to use Reynold’s crock pot liners so you never have to scrub off burned stuff. I also recommend Reynolds release foil for all your baking needs.

    *If using a bottled sauce, be sure not to add until the last 30-60 minutes of cooking, otherwise they can scorch.

    *I never ever add water to anything I put in a crock pot (unless I’m making chx-and-dumplins or other soup, then I use stock), as generally there is enough juice in the meat so not necessary to water down. Only other exception: smoked pork hocks, so as to float all the fat to the top for removal.

    What’s cookin’ right now? A 5-lb pork roast with the following dry mix combo sprinkled over the top (one envelope each): ranch/Italian/brown gravy. Sometimes I add a can of good old cream of mushroom soup to assist in gravy making if I’m adding potatoes. Add veggies after a couple of hours. And carrots? A must! :) Along with several chunked onions. And maybe some mushrooms. Other veggies optional.

    Comment by OTA Mom — December 3, 2012 @ 11:20 am

  12. 4 lbs pork roast (shoulder or butt)
    2 large onions
    1can of beer
    1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray’s)

    Throw ‘em all togethers and cook on low overnight.

    Shred and eat.

    Comment by Wollf — December 3, 2012 @ 11:21 am

  13. Real pulled pork is smoked. That may be your problem. Costco sells smoked pulled pork that is actually edible.

    Comment by SteveHGraham — December 3, 2012 @ 1:59 pm

  14. 1/4 teaspoon of “Liquid Smoke” helps in a pinch.

    Comment by OTA Mom — December 3, 2012 @ 2:16 pm

  15. Place piece of meat in crockpot. Cover with water. Turn on. Come back in about a week. Enjoy!

    Comment by Hog Whitman — December 3, 2012 @ 3:41 pm

  16. We start with a fire in these parts….don’t know how to do anything besides beans and leftover meat (cooked on or around maybe even under a fire) in a crock pot. I guess I’m no help, sorry.

    Comment by blindshooter — December 3, 2012 @ 3:45 pm

  17. i use this one on the smoker and it is wonderful. add a bit of liquid smoke to the crock pot

    http://www.epicurious.com/recipes/food/views/Carolina-Pulled-Pork-Sandwiches-101803

    Comment by susan — December 3, 2012 @ 4:22 pm

  18. Navy beans and ham. That’s what inspired the development of crock pots.

    Comment by Jess — December 3, 2012 @ 5:29 pm

  19. anyone got a good recipe for pulled pork in one of these?

    Um, put in pork, turn on crock pot?

    Comment by Fat Baxter — December 3, 2012 @ 8:37 pm

  20. 1. Use an “Alton Brown Flowerpot Smoker” (google this, but add a drip-pan under the meat) to smoke a pork shoulder for about four hours.

    2. Put the smoked pork shoulder in your crock pot with a half-water, half-BBQ sauce mixture on low for six hours

    3. Carefully remove the pork from the pot and let it rest.

    4. Separate the watery liquid from the fat (save fat to give smoky flavor to baked beans) and reduce this till thickened/syrupy.

    5. Pull the pork, add the “syrup” back (and a little fat for flavor), serve on buns with bread and butter pickles and more BBQ sauce.

    Comment by Chizbro — December 3, 2012 @ 11:50 pm

  21. I’m one of those folks that believe that life’s too short to eat crotch pot BBQ. Get yourself one of these and we can talk about cooking MEAT.
    http://www.basspro.com/Horizon-Smoker-20-Ranger-Backyard-Smoker/product/10206679/

    Just sayin…

    Comment by Gusmo — December 4, 2012 @ 6:02 am

  22. You guyz RAWK. Thank you.

    I know, Gusmo. Give a gal a little time…

    Comment by Claire: rebellious pink pig with car keys - and a *cause* — December 4, 2012 @ 8:22 am

  23. Claire, rppwckaac, stumbled ‘cross dis linky yessaday!
    Didn’t know if enny o’ da PM’s had posted it! FWIW.

    http://www.bettycrocker.com/tips/tipslibrary/cooking-tips/slow-cooker-shortcuts?nicam1=CONTENT_PPC&nichn1=OUTBRAIN&nipkw1={ad_Title}&niseg1=TDCORE_BC

    Somma da recipes down the right side look like the kinda
    dishes you’d be innerested in! I’m still droolin’! Nomnomnom!

    Comment by Lance — December 4, 2012 @ 9:22 am

  24. Biggest thing, whatever your seasoning/sauces preference:
    SLOW cooking.
    Cook it at low or no more than 225F until it shreds when you pull on it with a fork.

    Comment by Firehand — December 4, 2012 @ 11:17 am

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