Saturday, September 17, 2011


 I have the lead on our Sunday slow cooking.  In the fall, we use the crock pot every Sunday.  I am  a BIG fan of crock pots. 

Here's what is on the menu for tomorrow courtesy of 


1 fresh pork picnic or pork shoulder
2 c. vinegar
2/3 c. Worcestershire sauce
2 tbsp. salt
2 tsp. crushed red pepper
2 tsp. thyme
6 tbsp. prepared mustard
Few shakes of hot sauce to taste

Remove as much fat as possible from meat before cooking. Mix sauce ingredients and pour over pork in crock pot. Cook 12 hours (all night on low setting).

The next morning after cooking, remove meat from crock pot and cool until able to handle. Spoon fat from top of sauce in pot. When meat has cooled, separate all fat from meat and cut into pieces. Put meat back in sauce and cook over low setting until dinnertime.

Follow up on Monday!  Happy eating. 

1 comment:

Deirdre said...

A couple of comments.

I would cut the vinegar down to 1 1/2 cups. Not 2.
I would cut the mustard.

At no point did I remove the fat. Sorry.

In the AM, I added some bbq sauce and a little red wine.

This we will make again.