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Crockpot / Slow Cooking! - Page 3

post #31 of 65
I've only ever used my crock pot for chili - just seems to be the way to make it.
post #32 of 65
Yesterday, I made the carnitas recipe from crockpot365. It's fantastic. Next time, I think I'll go a little heavier on the cumin...but ti's still great.
post #33 of 65
Any recipes for pork shoulder without the bone? I can get it fairly cheap from Costco pre-deboned and carved up. Will the lack of bone affect the anything more than the flavor?
post #34 of 65
Quote:
Originally Posted by Rambo View Post

Any recipes for pork shoulder without the bone? I can get it fairly cheap from Costco pre-deboned and carved up. Will the lack of bone affect the anything more than the flavor?

Cut it into large (4 inch or so) pieces. Season, then brown it in a pan, Then stick in your crock pot with cinnamon, a couple cloves of crushed garlic, chili powder and cumin. Add boiling water to come half way up then cook uncovered until it is falling apart. Take it out, let it cool, shred it. Reduce the remaining liquid until only a cup or so remains, then add the shredded meat and cook it on your stove until it is nice and brown. Of course, normal people do this on top of a stove, but you could do it in a crockpot as well. If you must.
post #35 of 65
Quote:
Originally Posted by gort View Post

I am going to unbox my crock pot tomorrow and try this. Will let you know how it turns out.

This was excellent. icon_gu_b_slayer[1].gif
post #36 of 65

Made Carnitas on Sunday.  3# Pork Loin End Roast.  Seasoned with cumin, chili pepper, kosher salt, pepper, garlic, oregano.  Covered it in a jar of canned mixed peppers from our garden.  Cook all day, shred, and stuff into wheat tortillas with guac, salsa, and cheese....mmm mmm good!

post #37 of 65
can someone rec a good carnitas recipe? ^^ looking for more details than above smile.gif

might try iammatt's recipe for pork shoulder.
post #38 of 65
Quote:
Originally Posted by delirium View Post

can someone rec a good carnitas recipe? ^^ looking for more details than above smile.gif
might try iammatt's recipe for pork shoulder.

My recipe is carnitas.
post #39 of 65
Quote:
Originally Posted by iammatt View Post

My recipe is carnitas.

Measurements usually help to denote a recipe. Otherwise, its just a paragraph.
post #40 of 65
Quote:
Originally Posted by Rambo View Post

Measurements usually help to denote a recipe. Otherwise, its just a paragraph.

Sorry, chef.
post #41 of 65
Quote:
Originally Posted by iammatt View Post

Sorry, chef boyardee.

Fixed for correctedness
post #42 of 65
Seriously though, if you could give an actual recipe, I'd appreciate it. I also have a Le Cruset-style dutch oven if that is preferable.
post #43 of 65
Quote:
Originally Posted by Rambo View Post

Seriously though, if you could give an actual recipe, I'd appreciate it. I also have a Le Cruset-style dutch oven if that is preferable.

This is the best carnitas I've had. Just perfect. I think I poasted a pic once along with the rest of a Mexican meal.

http://www.davidlebovitz.com/2007/09/carnitas/
post #44 of 65
DUTCH OVENNNNNNNN
post #45 of 65
Quote:
Originally Posted by iammatt View Post

This is the best carnitas I've had. Just perfect. I think I poasted a pic once along with the rest of a Mexican meal.
http://www.davidlebovitz.com/2007/09/carnitas/

That sounds awesome. 2 Q's:

1) What does the salting of the meat accomplish? And, have you experimented with differing lengths of time (author states 1-3 days, so have you noticed a difference in flavor between 1 and 3 days)?

2) About how long do you keep it in the oven for on the second pass? I'm assuming its still at 350 degrees, correct?

I'm a bit drunk, so apologies if this sounds anal retentive. Only a bit though.
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