Recipes

[guido911]

Pulled pork shoulder.  You can use this for any number of other recipes during the week, breakfast, lunch, or dinner.

You said "pulled pork" and "bone in". 

Sorry, it's New Years' eve.

[Ibanez]

Southern Comfort Slow Cooker Pork Roast

INGREDIENTS:
2 1/2 pound pork roast
1 cup yellow mustard
2 teaspoons ground cayenne pepper
2 teaspoons white pepper
1 teaspoon cumin
1 teaspoon salt
2 Bay Leaves
3 tablespoons Worcestershire sauce
1/4 cup Southern Comfort whiskey (I sometimes use ½ cup)
8 to 10 cloves of garlic depending on size
4 cups low sodium beef broth
2 cups water
1 small red onion diced
1 20oz bottle of barbecue sauce

DIRECTIONS:

1.  Remove the roast from packaging and rub all over with yellow mustard. Set roast aside to let the mustard dry until the next step is completed.

2.  Combine cayenne pepper, white pepper, cumin and salt in a small bowl and mix well.

3.  Rub spice mixture over roast and place in slow cooker on low with the Worcestershire sauce, Southern Comfort, beef broth, water, garlic cloves, Bay Leaves and diced onion. Let cook 4 to 5 hours.

4.  Remove roast from cooker and drain off 3/4 of the remaining liquid in the slow cooker leaving as much of the diced onion and garlic as you can.

5.  With roast on cutting board use two strong forks to shred the roast and then return to slow cooker while stirring in the barbecue sauce. Let cook on low 1 to 2 more hours.

6.  Serve on toasted hamburger or hoagie buns

[Ibanez]

Louisiana Potato Soup

INGREDIENTS:
4 tablespoons butter
2 tablespoons olive oil
1 sweet onion, diced
5 cloves garlic, minced
2 pounds andouille sausage,
sliced into rounds
6 russet potatoes, peeled and
cut into bite-sized pieces   3 cups chicken broth
1 3/4 cups milk
2 cups heavy cream
1 tablespoon Tony Chachere's Creole seasoning
2 teaspoons Italian seasoning
1 bunch fresh greens (spinach or collard work best), chopped
1/4 cup grated Parmesan cheese



DIRECTIONS:

Heat the butter and oil together in a large stockpot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent. Add the sausage slices; cook and stir another 5 minutes or until sausage is browned. Stir in the potatoes; cook and stir 15 minutes. Pour in the chicken broth, milk, heavy cream,Creole seasoning and Italian seasoning. Bring to a simmer and cook 10 to 15 minutes until the potatoes are tender. Mix in the greens. Remove from heat. Top with Parmesan cheese.

[RecycleMichael]

get in car
drive to restaurant drive-thru
yell order at speaker
pay
eat while driving

[Ed W]

I fixed it for you, Michael:

get in car
drive to restaurant drive-thru
yell order at speaker
pay
eat while driving
arrive at destination with "special" sauce dribbled on your shirt

[Ed W]

Here's an easy one for today.  Our big Polish family tradition includes pork and sauerkraut for good luck on New Year's day.

Put spare ribs or cubed pork roast in slow cooker.
Cover with cold-packed sauerkraut, maybe some sauteed onion.
Cook all day on low, 4 hours on high.
Serve with mashed potatoes, applesauce, and (obviously) beer.

[Red Arrow]

get in car
drive to restaurant drive-thru
yell order at speaker
pay
eat while driving

Quick. Easy.  I am not sure it really answers the original question though.

The Lady of the house is always complaining that she does not know what to cook. And is bored with the same old thing week in and week out.

Also, see Ed's comment about special sauce enhancing your shirt.

[Red Arrow]

Here's an easy one for today.  Our big Polish family tradition includes pork and sauerkraut for good luck on New Year's day.

Put spare ribs or cubed pork roast in slow cooker.
Cover with cold-packed sauerkraut, maybe some sauteed onion.
Cook all day on low, 4 hours on high.
Serve with mashed potatoes, applesauce, and (obviously) beer.

I love that.  My grandmother must have known your grandmother.   

Too much salt for mom though so I haven't had it for many years.

Corned Beef and cabbage with potatoes is another yummy one.

Dad and I used to have all that salty stuff when mom was out of town judging a dog show (obedience).

[Ed W]

You can rinse the 'kraut to remove some of the salt, Red, though it also takes away some flavor.  I've added half a bottle of beer to it on occasion to mellow the flavor somewhat.  Not good beer, mind you, 'cause cheap stuff is better for cooking.  The good stuff goes into the cook.

[Red Arrow]

You can rinse the 'kraut to remove some of the salt, Red, though it also takes away some flavor.  I've added half a bottle of beer to it on occasion to mellow the flavor somewhat.  Not good beer, mind you, 'cause cheap stuff is better for cooking.  The good stuff goes into the cook.

Maybe I'll make it the regular way the next time mom goes to visit my sister.

[Red Arrow]

Pulled pork shoulder.  You can use this for any number of other recipes during the week, breakfast, lunch, or dinner.

We made this today.  It turned out absolutely delicious.

Be advised that an 8 lb pork shoulder will just barely fit in a 7 qt (the big oval one) crock pot.

All of the commercial "chile powder" in our cabinet and WalMart, Reasor's etc that I found did have cumin in it.  Other ingredients included salt, oregano, other spices, and silicon dioxide (sand) to prevent caking.  I just happened to have some New Mexico style chiles that I grew and dried this year.  I ground up some of my dried chile pods using a mortar and pestle.  I have seen dried chiles in both WalMart and Reasor's but haven't checked to see if they have the Anaheim/New Mex type.  Mecca Coffee has a big selection of spices but they were closed yesterday.  Another option might be the Hispanic grocery stores.  

I also substituted 1/2 cup of red wine vinegar (Conan's substitution suggestion) for the cup of red wine at my mother's request.

Good stuff, give it a try.

Edit:
Looking at the model number our Crock Pot may be 6 qt but the model number doesn't show on the Crock Pot web site.  I guess I'll have to take a tape measure to WalMart.

[heironymouspasparagus]

Put bread in toaster.
Push button down and wait till it comes back up.
Remove toast.
Add butter and or jelly as desired.

Ah...another Heywood Banks fan!!

Yay, toast!!

[heironymouspasparagus]

Here's an easy one for today.  Our big Polish family tradition includes pork and sauerkraut for good luck on New Year's day.

Put spare ribs or cubed pork roast in slow cooker.
Cover with cold-packed sauerkraut, maybe some sauteed onion.
Cook all day on low, 4 hours on high.
Serve with mashed potatoes, applesauce, and (obviously) beer.

That's what I did today for lunch.  Excellent!  Fall apart good!
With black eyed peas instead of the mashed potatoes.  And cornbread.  With lots of butter and honey!

[Conan71]

We made this today.  It turned out absolutely delicious.

Be advised that an 8 lb pork shoulder will just barely fit in a 7 qt (the big oval one) crock pot.

All of the commercial "chile powder" in our cabinet and WalMart, Reasor's etc that I found did have cumin in it.  Other ingredients included salt, oregano, other spices, and silicon dioxide (sand) to prevent caking.  I just happened to have some New Mexico style chiles that I grew and dried this year.  I ground up some of my dried chile pods using a mortar and pestle.  I have seen dried chiles in both WalMart and Reasor's but haven't checked to see if they have the Anaheim/New Mex type.  Mecca Coffee has a big selection of spices but they were closed yesterday.  Another option might be the Hispanic grocery stores.  

I also substituted 1/2 cup of red wine vinegar (Conan's substitution suggestion) for the cup of red wine at my mother's request.

Good stuff, give it a try.

Edit:
Looking at the model number our Crock Pot may be 6 qt but the model number doesn't show on the Crock Pot web site.  I guess I'll have to take a tape measure to WalMart.

Yep, should just barely cover the roast.  I usually do put cumin in there, it's just that Cain's or other "prepared" chili powders are not the same as chile powder which has that pure, earthy flavor that is the reason you crave real chile after you've had it a time or two

We do posole for New Year's Day now as our tradition.  

-Soak hominy corn for 48 hours in water, rinse, rinse, and rinse again.  You can use canned hominy if you don't want to soak.
-Place in crock pot with 1 quart of home-made chicken stock, or Swanson's chicken broth or chicken stock in the cardboard container.  Do NOT use chicken bouillon, it's nothing but a salt lick!
-One 2-3 pound boneless pork shoulder roast cut into 1" cubes or thereabout. Be careful to remove any stringy connective tissue.  Fat is good, fat is flavor!
-6 cloves garlic chopped
-1/2 medium yellow or white onion chopped
-1 Tbsp New Mexican medium red chile powder
-2 TBSP coarse sea salt
-1 tsp white pepper (always brings out the pork flavor!)
-1 tsp ground cumin (I like to start with cumin seed and crush in mortar and pestle)
-1/2 pound green Hatch chiles-mild to medium (you can substitute with anaheim which you can find year round in the store, or dried pasillo chiles)

Note that my measurements are very approximate, I season until I either get a color, taste, or aroma I think is right.  I've made a marinara recipe for 25 years that I still don't really have a written recipe for, I just start cooking and it's amazing every time.  That's the way cooking should be- a totally organic experience in the kitchen (not necessarily "organic" as it's been popularized into- something that just happens and evolves as you do it is how I'm referring to the term).

Place all ingredients in crock pot on high for 4-6 hours.  If you need to do an all day cook, put it on low.  Really tender and the hominy is a flavor sponge!  Hominy is something most of us don't think to cook with daily, but it's got huge corn taste which really works well with the natural sweetness of pork and the earthiness of chile peppers.

[Red Arrow]

Yep, should just barely cover the roast.  I usually do put cumin in there, it's just that Cain's or other "prepared" chili powders are not the same as chile powder which has that pure, earthy flavor that is the reason you crave real chile after you've had it a time or two

In our case it almost but didn't quite cover the roast.  Worked out fine anyway.  Since I had unprepared peppers, I put in a Tbs of ground cumin.

It's amazing what goes into prepared food that we don't think about.  It's almost as bad as ordering a bottle of water and getting a soda pop.  The thought of buying sand in my food is also repulsive, even if it does prevent caking.