pork shoulder

it's higher temperatures that typically denature vitamins an all that good shit - the lower temps of a slow cooker should be fine. i used have one, i wish i still did.

  On 6/2/2010 at 12:03 AM, ms-dos said:

i should really learn how to cook. i think i'll make the crock pot my tool of choice. i like mush.

Well, you just have to follow the recipe. People around me say i'm a good cook (most of all i'm a good carbonizer lol). I'm actually a good recipe follower. It's not that hard. The trap is to customize the recipe on your first cook. It's okay to want to enhance the recipe (i've been improving my lemon pie recipe over the previous few months), but never do it on the first time.

  On 6/2/2010 at 12:10 AM, uptown devil said:

  On 6/2/2010 at 12:03 AM, ms-dos said:

i should really learn how to cook. i think i'll make the crock pot my tool of choice. i like mush.

 

it's tough when your ingredients are limited to peanut butter, jelly and bread. but maybe the crock pot could really bring them to the next level

I bought some peanut butter (found in the exotic aisle of my supermarket), and some american harris bread. Every now and then i make some sandwiches with wild strawberries (from the garden) inside. Yummy.

  On 6/2/2010 at 12:18 AM, dr lopez said:

funny this thread popped up as I am 30 min away from a 6 hour roast pork shoulder.

 

I'm doing korean lettuce wraps, with pureed kimchi, korean red pepper/bean paste and some steamed sushi rice.

 

to complete the party food I've got 75 pieces of futomaki feeding about 30 people. i hope it's enough. should be good eatin

I'll be there in ten minutes!

watmm potluck gathering

We would surely put the 'pot' in 'potluck'!

I'm taking a vacation day next monday so i can do nothing but sit around outside in my back yard and slow smoke some ribs. This is truly the good life. I guess growing up in texas embedded this shit into my dome.

  On 6/2/2010 at 5:19 PM, Fred McGriff said:

watmm potluck gathering

motion for a recipe subforum

  On 6/2/2010 at 11:02 AM, keltoi said:

  On 6/1/2010 at 10:27 PM, Joyrex said:

  On 6/1/2010 at 9:28 PM, jules said:

this is one of the best recipes i know for pork shoulder. the tacos are incredible. the potatoes take these tacos to a new level. one of my all time favorites.

 

 

 

Pork Tinga with Potatoes, Avocado and Fresh Cheese

 

Serves 4 to 6

 

 

1 tablespoon vegetable or olive oil

1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

4 ounces chorizo sausage, removed from its casing

4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered

1 large white onion, sliced 1/4–inch thick

1 garlic clove, minced

1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)

2 to 3 canned chipotle chiles, en adobo, finely chopped

4 teaspoons chipotle canning sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon dried oregano, preferably Mexican

Salt

About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese

1 ripe avocado, pitted, flesh scooped from the skin and diced

Warm corn tortillas

Directions

 

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

 

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

 

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.

 

ORALE, PINCHE TINGA! ES EL PERRON!

 

if you're saying that this recipe sounds tasty as fuck joyrex, i agree strongly!

 

i need to get me a slow cooker.

 

but doesn't cooking stuff for like 6 hours cook out all the nutrition?

No.