I had good luck with pork shoulder, slow cooked
- TastyJon Dec 2, 2004 01:12 AM
I'm new to crockpot - slow cooking and have not had the best results. O.K. - but nothing real fab. I'm still learning to balance the cooking time with sauces and cuts.
Yesterday I bought a large pork shoulder from the market. It was very inexpensive (I guess due to the few options one has to cook this cut), just a few dollars or so. But I had no plan on how to prepare it. So I tossed it in the crockpot and added a few cups of whole green chiles and other peppers. I also threw in a jar of Santa Fe-style New Mexico green chile sauce. I was worried that the sauce would overcook and burn (like some BBQ sauces in the same environment), but it simmered nicely for hours.
The result? A heaping pot full of perfectly cooked, tender meaty dish where the pork drifted off the bone. I had to pick out some boney chunks, but overall I was very happy. We made burritos off the bat and I put the rest into the fridge to skim off fat. The following day I did just that and ended up scooping 8 or so meals packed away for later enjoyment.
It was simple and a great return on invesment. I guess my point here is to encourage everyone to keep on trying different dishes and see what works for you. Please share or pop me a note with any Qs.
I have also found the crock pot to be ideally suited for cooking a pork shoulder. I trim off the outside layer of fat and skin first and then brown the outside in a cast iron skillet before putting it into the crock pot. I let it cook slowly cook for 10-11 hours. It always turns out great.
That's one of the things I use my crockpot for most often- especially smoked pork shoulder. Yum. I chop up most of the meat, freeze it, skim and strain the cooking liquid and use it for bean soup.
Then we have pulled pork sandwiches ready any time we feel lazy.