I love pig tails with beans.
Stew peas with pig tails are sooooooooooooo good!
http://angeluscious.com/stew-peas-with-pig-tails
We used to have chili cook offs in the IT department at one of my old jobs. Everyone would bring a crock pot of chili in, various heats. Many of the crock pots are designed well for travel these days. For those competitions, I bought one with an insulated jacket and the crock is actually an insert that can be removed from the base (heating element) so you can easily clean it in a sink without worrying about damaging the controls. So much better than the old ones.
My wife makes soup beans every few months in ours. Basically, she just takes pinto beans or cranberry beans (a little larger than pintos) and soaks them overnight. Then gives them a quick boil after rinsing them....then pours them into the crockpot to cook on low for 4 hours with a stick of unsalted butter. Then she adds a little salt for flavor. (not much)
If I were in charge, I'd totally add bacon to that.
Making kalua pork in mine this weekend. Pork butt, liquid smoke and Hawaiian sea salt. So excite.
Do new slow cookers seriously cook at such high temps that low settings boil, wtf?
-snip-
I wonder what type of temperature control the old style of crock pots had, or if there was even any control at all. Bimetallic strip? If there was any kind of feedback then keeping the lid open wouldn't affect the temperature significantly, just the heat input (AKA power draw).I've read that not too long ago the FDA (or whomever) changed the regulations for temps in slow cookers. They raised the low temp by 20 degrees (IIRC) for safety reasons. While the original lower temperature was fine, the govt felt that for safety reasons (the cooker was faulty, people left the lid off or overloaded it etc.) they jacked the temperature just to be safe.
I have several variations in slow cookers. By variation I mean size and shape. The small one seems to have more surface heating area to quantity of food and does boil even at low temp. I have another that is quite large and instead of a round shape is a pronounced oval. It seems to have less heating area to food and does not boil as much at low temp. So, I suspect that shape and quantity of food may also affect the boiling level in different slow cookers. Just my guess.
Fern
Is that the whole recipe?
Can you be more specific please?
Made this on sunday. I used a bottle of Sweet Baby Ray's and a bottle of KC Masterpiece south style. It was pretty good. Took practically zero effort to make.
Made this last Tuesday. Still eating meals from it. Thanks! Trying ribs tonight!
Glad you both liked it! One of my favorite low-effort meals, plus it gets tastier as the week goes on because it keeps marinating! And there are so many uses for it:
1. Pulled pork on a plate with beans & mashed potatoes
2. Pulled-pork sandwiches on bread:
a. Bread (or toasted bread)
b. Dinner rolls - great for super-quick snacks
c. Hamburger bun with a pickle slice on the side
d. Grinder/sub roll with coleslaw or with melted cheese & shredded lettuce
3. Pulled-pork burritos:
a. Burritos with rice, beans, and guacamole
b. Oven-baked enchiladas
4. Pulled pork with Macaroni:
a. Macaroni & Cheese topped with pulled pork, or stirred in (easy way)
b. "Mac & Jack" - throw the cooked cheesy macaroni in a casserole dish (9x13 deep dish) and top with parmesan cheese, broil for a minute or two to get a crispy crust on top, and then top each serving with a scoop of pulled pork.
c. Macaroni Casserole - mix the pulled pork in with the macaroni & cheese and do a crust of panko crumbs & grated parmesan cheese.
d. Mac & Pork Panini
5. Breakfast:
a. Pulled Pork Eggwich
b. Soft white tortilla wrap with eggs & pulled pork.
It's the gift that keeps on giving :awe:
Nominated for POTY.
Nominated for POTY.
Thats the whole recipe.
3lbs pork butt
1T liquid smoke
1t red Hawaiian sea salt
1t black Hawaiian sea salt
and let cook on low for like 12hrs.
http://www.lafujimama.com/2009/12/slow-cooker-kalua-pig/
Thanks but I cannot get Hawaiian sea salt here. Can kosher salt be a substitute? Or just regular sea salt?
Can you get Himalayan sea salt in your area?
Thanks but I cannot get Hawaiian sea salt here. Can kosher salt be a substitute? Or just regular sea salt?
A pressure cooker will do what a slow cooker does in much less time.
http://www.amazon.com/Fagor-67004023...ressure+cooker
$90 and my name on NSA rolodex. no thx.
Excellent multi-cooker but high setting = only 9psi
The recommendation to purchase Miss Vickie's book at the same time is unfortunate -- nearly every one of the recipes requires 15psi.
The same thing applies to 'Pressure Perfect' by Lorna Sass -- she states that one should only look for a pressure cooker that operates from 14 to 16psi.
Anything else is a waste of time.
$90 and my name on NSA rolodex. no thx.
I saw a nice turkey breast recipe on TV today for the crock pot:Made slow cooker pulled pork for the first time yesterday. Worked out pretty well. I made some roasted garlic purple cabbage slaw to go with it and we've already had a few meals from it. Sure makes a lot for just two people.
I think I'll make some sort of chicken next.
KT
Orange & honey turkey breast
Ingredients:
1 boneless turkey breast roast
(2 breast halves, 1.8 kg/4 lb total), with or without skin, tied
3 tbsp butter
3 shallots, chopped
3 cloves garlic, chopped
2 tbsp all-purpose flour
1 cup chicken broth
1 cup orange juice
¾ cup honey
1 orange, grated zest only
1 tsp chopped peeled fresh ginger
salt and pepper
Method:
In a large skillet, brown the turkey roast on all sides in the butter. Season with salt and pepper. Transfer the roast to the slow cooker.
In the same skillet, soften the shallots and garlic. Dust with the flour and mix thoroughly.
Add the broth and bring to a boil, stirring constantly.
Pour into the cooker. Add the remaining ingredients. Then season with salt and pepper.
Cover and cook on low for 7 hours.
Slice the roast and drizzle with the cooking juices. Serve with mashed potatoes or long-grain and wild rice and a green vegetable.
Serves 8.