Tag Archive for crockpot

Slow Cooker “Carolina BBQ” Recipe

The scare quotes around “Carolina Barbecue” are deliberate; real barbecue requires wood coals and wood smoke: Wood smoke defines Real Barbecue. Without it, one has merely roast meat – “faux ‘cue.” (The Campaign for Real Barbecue – Truecue.org)

But this is a very nice vinegar-braised pork roast, cooked for 12 hours on low in the crock-pot.

Here’s what it looked like when we made it tonight:

Deconstructed fauxbecue sandwich (vinegar-braised pork roast, cole slaw, bread.)

Deconstructed fauxbecue sandwich (vinegar-braised pork roast, cole slaw, bread.)

 

1 (5 pound) bone-in pork shoulder roast
1 tablespoon salt
ground black pepper
1 1/2 cups apple cider vinegar
2 tablespoons brown sugar
1 1/2 tablespoons hot pepper sauce
2 teaspoons cayenne pepper
2 teaspoons crushed red pepper flakes

 

 

 

 

1. Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover, and cook on Low for 12 hours. Pork should easily pull apart into strands.

2. Remove the pork from the slow cooker and discard any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs or two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on Low setting until serving.

Recipe here: Slow Cooker Carolina BBQ Recipe – Allrecipes.com.

(P.S. Mama Dip’s Cole Slaw recipe here.)

Simple slow cooker tomato soup

Simple slow cooker tomato soup – CSMonitor.com:

Sure, opening a can is quick, but making this soup is as quick and easy as it gets. Maybe a few minutes more works, but the pay-off in taste is worth the minimal extra effort. No unpronounceable ingredients, no metallic aftertaste, no unnecessary added sodium. The slow cooker and some ready prepared ingredients make it a snap to have fresh, flavorful soup with ingredients you chose, seasoned the way you like…

Simple slow cooker tomato soup

Make sure your vegetables and tomatoes have no added ingredients.

Serves 6 – 8

1/4 cup (1/2 stick) unsalted butter

1 package frozen carrots, celery and onions (“mirepoix blend”), thawed and drained

2 teaspoons minced garlic (freshly minced or from a jar)

2 28-ounce cans crushed tomatoes

1 32-ounce box low-sodium chicken broth

5 sprigs fresh thyme

5 sprigs fresh oregano

Salt and pepper to taste

1/2 cup heavy cream (optional)

1. Cut the butter into small pieces and place in the crock of a 7-quart slow cooker. Partially cover and leave for a few minutes to melt. Add the vegetables and garlic, stir to coat with the butter, cover the slow cooker and leave to soften, about 20 minutes.

2. Pour the tomatoes and broth into the slow cooker and stir to combine. Tie the sprigs of thyme and oregano together with kitchen twine to make a neat little bundle. It is OK if leaves come off, but you don’t want stems in your soup. Tuck the herb bundle into the soup, cover the slow cooker and cook for 5 to 6 hours on high, or 7 to 8 hours on low.

3. When ready to serve, fish out the herb bundle and discard. Use an immersion blender to purée the soup until smooth (you can also do it carefully in batches in a blender). Season with salt and pepper to taste. If you want a creamier soup, stir in the heavy cream and leave to warm through.

Variations:

Add 1 tablespoon curry powder to the vegetables, omit the herbs, and stir in 1/2 cup coconut milk instead of heavy cream.

Add a small can of chopped green chiles to the vegetables, omit the herbs

Stir in a can of rinsed and drained cannellini beans 20 minutes before the end of cooking time and warm through.

Stir in some cooked pasta or rice at the end of cooking until warmed through.

30 minutes before the cooking time ends, stir in some finely chopped spinach and cook until wilted and warmed through.

Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers

Ingredients

1 1/2 tablespoons olive oil
Kosher salt
Cracked black pepper
3 pound beef brisket
1 medium onion, minced
2 bell peppers, seeded and sliced
2 pounds small potatoes, such as fingerlings
2 14.5-ounce cans fire-roasted, diced tomatoes
1 tablespoons brown sugar
1 1/2 tablespoons balsamic vinegar
1/4 cup dry red wine
1 tablespoon Worcestershire sauce

Procedures

1. Heat olive oil in a large sauté pan until shimmering. Season brisket with salt and pepper and brown on both sides.

2.Transfer brisket to a slow cooker and add remaining ingredients. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook on low setting for 8 to 10 hours or until tender.

3. Remove brisket from slow cooker and let rest for 5 minutes. Slice against the grain. Place on a platter along with vegetables. Spoon sauce on top or place in a gravy boat to pass alongside.

Tangy Slow Cooker Brisket With Potatoes and Sweet Peppers | Serious Eats : Recipes.