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Crockpot / Slow Cooking!

Discussion in 'Social Life, Food & Drink, Travel' started by Tck13, Dec 25, 2011.

  1. Crawford

    Crawford Senior member

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    I've only ever used my crock pot for chili - just seems to be the way to make it.
     


  2. gladhands

    gladhands Senior member

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    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.
     
    Last edited: Jan 9, 2012


  3. Rambo

    Rambo Senior member

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    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?
     
    Last edited: Jan 9, 2012


  4. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  5. gort

    gort Senior member

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    This was excellent. :slayer:
     


  6. dwcopple

    dwcopple Well-Known Member

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    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!
     


  7. delirium

    delirium Senior member

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    can someone rec a good carnitas recipe? ^^ looking for more details than above :)

    might try iammatt's recipe for pork shoulder.
     
    Last edited: Jan 10, 2012


  8. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    My recipe is carnitas.
     


  9. Rambo

    Rambo Senior member

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


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Sorry, chef.
     


  11. Rambo

    Rambo Senior member

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    Fixed for correctedness
     


  12. Rambo

    Rambo Senior member

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    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.
     


  13. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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/
     


  14. Mr. Moo

    Mr. Moo Boxercise Toughguy

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  15. Rambo

    Rambo Senior member

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    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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