CROCK POT BAR-B-Q

 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 Allrecipes.com. 

CROCK POT BAR-B-Q   
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. 

A nice slow cooked pork shoulder

Our lazy Sundays are coming to winter's end.  Soon our Sundays will be mostly composed of sunrises, crashing waves and walks on the beach.   Having a Sunday to lounge and a pork shoulder to cook, I thought I would fire up the slow cooker before storing it for the summer.  I found what looks to be a fabulous recipe, again courtesy of Allrecipes.com.


A Nice Slow-Cooked Pork

INGREDIENTS:
1 (3 pound) pork shoulder roast
1 quart vegetable broth  (I used chicken broth and cut it in half)
1 cup sherry (per others input, used 1/2 a cup)
3 cups peeled, chopped potatoes (I used 3 potatoes as that's all I had)
2 cups pearl onions (I used a large, white onion quartered)
2 cups sliced fresh mushrooms (only because Paul doesn't eat mushrooms)
1 tablespoon dried rosemary (I used fresh and more because I LOVE rosemary)
1 teaspoon ground black pepper
salt to taste

DIRECTIONS:
1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper. (I set everything on top)
2. Cover, and cook on Low at least 8 hours, to an internal temperature of 160 degrees F (70 degrees C). Season with salt to taste.

As you can see, I almost never follow directions.  It's sort of a thing for me but I live with it.  :)  I also added five carrots, two cloves of garlic and a little red wine vinegar.  Many of the comments said that there was too much liquid so I cut way back and will check it throughout the day.  It looks delicious.