Slooooooow Cooker Recipes
Discussion
SoulBroNo1 said:
Does anyone have any recipes for smokey BBQ sauce?
From Kenny's Cajun & Creole Cookbook (home of the famed Jailhouse Chili), it's a belter:1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tbs Louisiana hot sauce (Tabasco to you and me)
1 tbs soy sauce
1 tbs Worcestershire sauce
1 medium red onion, grated
1 tsp garlic salt
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tbs red wine vinegar
1 tsp liquid smoke flavouring (optional)
Combine all in a heavy-based saucepan or double boiler and cook on loooooow for 20 minutes, covered.
juice said:
1 x 5lb Pork Shoulder
lots of Onions
1 x bottle BBQ sauce
10 hours on low
Pulled Pork.
I plan to do this tonight but have 2 questions:lots of Onions
1 x bottle BBQ sauce
10 hours on low
Pulled Pork.
1) I bought a Sainsburys boneless pork joint with crackling layer as it was on special offer - should I take the crackling layer off to avoid the sauce swimming in fat by the end of cooking?
2) I plan to use Reggae Reggae sauce - do y'all think this would work ok?
Legend83 said:
I plan to do this tonight but have 2 questions:
1) I bought a Sainsburys boneless pork joint with crackling layer as it was on special offer - should I take the crackling layer off to avoid the sauce swimming in fat by the end of cooking?
2) I plan to use Reggae Reggae sauce - do y'all think this would work ok?
I'd say yes & yes.1) I bought a Sainsburys boneless pork joint with crackling layer as it was on special offer - should I take the crackling layer off to avoid the sauce swimming in fat by the end of cooking?
2) I plan to use Reggae Reggae sauce - do y'all think this would work ok?
Shaw Tarse said:
Legend83 said:
I plan to do this tonight but have 2 questions:
1) I bought a Sainsburys boneless pork joint with crackling layer as it was on special offer - should I take the crackling layer off to avoid the sauce swimming in fat by the end of cooking?
2) I plan to use Reggae Reggae sauce - do y'all think this would work ok?
I'd say yes & yes.1) I bought a Sainsburys boneless pork joint with crackling layer as it was on special offer - should I take the crackling layer off to avoid the sauce swimming in fat by the end of cooking?
2) I plan to use Reggae Reggae sauce - do y'all think this would work ok?
Ok two more questions (can you tell I am gash in the kitchen?):
1) re the pork itself - sweat off onions, plop in slow cooker with joint on top, pour over sauce. But what is the preferred method once it is cooked? Shred it forks then bung it back in the pot with the sauce? Presumably then 'drain' it somehow so it's not too wet for sandwiches?
2) best way to turn that fat layer into lovely snackable pig skin?
1) re the pork itself - sweat off onions, plop in slow cooker with joint on top, pour over sauce. But what is the preferred method once it is cooked? Shred it forks then bung it back in the pot with the sauce? Presumably then 'drain' it somehow so it's not too wet for sandwiches?
2) best way to turn that fat layer into lovely snackable pig skin?
Legend83 said:
Ok two more questions (can you tell I am gash in the kitchen?):
1) re the pork itself - sweat off onions, plop in slow cooker with joint on top, pour over sauce. But what is the preferred method once it is cooked? Shred it forks then bung it back in the pot with the sauce? Presumably then 'drain' it somehow so it's not too wet for sandwiches?
2) best way to turn that fat layer into lovely snackable pig skin?
1. Yes - shred it with forks and then back into the slow cooker on high for 30 mins. I then just lift the pork out with a slotted spoon if I don't want too much sauce - but I usually DO want too much sauce. Serve the pork on a nice toasted ciabatta bun and let it soak up the juice. You may have to eat it with a knife and fork though. Lovely. If by some miracle you've got enough left over for sarnies the next day you'll probably find that the pork has soaked up most of the sauce by then, assuming you've not drowned it in liquid when cooking.1) re the pork itself - sweat off onions, plop in slow cooker with joint on top, pour over sauce. But what is the preferred method once it is cooked? Shred it forks then bung it back in the pot with the sauce? Presumably then 'drain' it somehow so it's not too wet for sandwiches?
2) best way to turn that fat layer into lovely snackable pig skin?
2. Cut the layer of fat off the pork before it goes in the slow cooker, cover the fat in plenty of salt, leave it on a plate in the fridge for a few hours and then just whack it in a hot oven for some great crackling. Don't tell anyone else you've done it and then you get it all to yourself. Cook's treat!
Oh god I really want some pulled pork now.
Evil Monkey said:
2. Cut the layer of fat off the pork before it goes in the slow cooker, cover the fat in plenty of salt, leave it on a plate in the fridge for a few hours and then just whack it in a hot oven for some great crackling. Don't tell anyone else you've done it and then you get it all to yourself. Cook's treat!
Brilliant thanks!Will the crackling keep? If I blasted it tonight would it still be edible for a couple of days worth of snacking?
Legend83 said:
Ok two more questions (can you tell I am gash in the kitchen?):
1) re the pork itself - sweat off onions, plop in slow cooker with joint on top, pour over sauce. But what is the preferred method once it is cooked? Shred it forks then bung it back in the pot with the sauce? Presumably then 'drain' it somehow so it's not too wet for sandwiches?
i don't sweat off the onions, just stick everything in raw.1) re the pork itself - sweat off onions, plop in slow cooker with joint on top, pour over sauce. But what is the preferred method once it is cooked? Shred it forks then bung it back in the pot with the sauce? Presumably then 'drain' it somehow so it's not too wet for sandwiches?
once it's cooked, i like to pour 90% of the juice out and reduce it down as it's quite watery, whilst you're doing that you can shred the pork with a few forks, and then pop the gravy back in. to me, it should be moist but not dripping wet.
homemade coleslaw is also 10x nicer than any premade pot you can buy and very easy to make. you can even buy the coleslaw ingredients from waitrose and then you just add the wet stuff
Mobile Chicane said:
From Kenny's Cajun & Creole Cookbook (home of the famed Jailhouse Chili), it's a belter:
1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tbs Louisiana hot sauce (Tabasco to you and me)
1 tbs soy sauce
1 tbs Worcestershire sauce
1 medium red onion, grated
1 tsp garlic salt
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tbs red wine vinegar
1 tsp liquid smoke flavouring (optional)
Combine all in a heavy-based saucepan or double boiler and cook on loooooow for 20 minutes, covered.
Thanks I will give this a try. Any ideas on where to get the liquid smoke? So far I can only find it on Amazon1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tbs Louisiana hot sauce (Tabasco to you and me)
1 tbs soy sauce
1 tbs Worcestershire sauce
1 medium red onion, grated
1 tsp garlic salt
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tbs red wine vinegar
1 tsp liquid smoke flavouring (optional)
Combine all in a heavy-based saucepan or double boiler and cook on loooooow for 20 minutes, covered.
I have some pork cheeks, found this recipe online which looks good, anybody have any other recipes they recommend?
SoulBroNo1 said:
Mobile Chicane said:
From Kenny's Cajun & Creole Cookbook (home of the famed Jailhouse Chili), it's a belter:
1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tbs Louisiana hot sauce (Tabasco to you and me)
1 tbs soy sauce
1 tbs Worcestershire sauce
1 medium red onion, grated
1 tsp garlic salt
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tbs red wine vinegar
1 tsp liquid smoke flavouring (optional)
Combine all in a heavy-based saucepan or double boiler and cook on loooooow for 20 minutes, covered.
Thanks I will give this a try. Any ideas on where to get the liquid smoke? So far I can only find it on Amazon1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tbs Louisiana hot sauce (Tabasco to you and me)
1 tbs soy sauce
1 tbs Worcestershire sauce
1 medium red onion, grated
1 tsp garlic salt
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tbs red wine vinegar
1 tsp liquid smoke flavouring (optional)
Combine all in a heavy-based saucepan or double boiler and cook on loooooow for 20 minutes, covered.
However go easy with the liquid smoke flavouring: I personally don't think you need it.
Did a slight variation on the bbq pork today.
Skin and most of the fat removed. Some Thai 7-spice rubbed into the meat (as much because I had it to hand and it smelled like it'd work than anything else). Pork covered in a jar of hoisin sauce. 3in piece of ginger sliced thinly plus half a dozen cloves of garlic. Bit of salt and pepper.
Slow cooker for 8hrs or so.
Removed and shredded (a little dry in places but not to worry).
Juices sieved into a pan and reduced with some ketchup, soy, honey and peanut butter added.
Meat added back in and mixed up to spread the sauce through.
Tasted lovely. Will be having the rest tomorrow in wraps with lettuce and spring onions....maybe some vietnamese coleslaw added...
Skin and most of the fat removed. Some Thai 7-spice rubbed into the meat (as much because I had it to hand and it smelled like it'd work than anything else). Pork covered in a jar of hoisin sauce. 3in piece of ginger sliced thinly plus half a dozen cloves of garlic. Bit of salt and pepper.
Slow cooker for 8hrs or so.
Removed and shredded (a little dry in places but not to worry).
Juices sieved into a pan and reduced with some ketchup, soy, honey and peanut butter added.
Meat added back in and mixed up to spread the sauce through.
Tasted lovely. Will be having the rest tomorrow in wraps with lettuce and spring onions....maybe some vietnamese coleslaw added...
Mobile Chicane said:
From Kenny's Cajun & Creole Cookbook (home of the famed Jailhouse Chili), it's a belter:
1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tbs Louisiana hot sauce (Tabasco to you and me)
1 tbs soy sauce
1 tbs Worcestershire sauce
1 medium red onion, grated
1 tsp garlic salt
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tbs red wine vinegar
1 tsp liquid smoke flavouring (optional)
Combine all in a heavy-based saucepan or double boiler and cook on loooooow for 20 minutes, covered.
Mobile, I know this is a slow cooker thread but have you tried this recipe in a saucepan or double boiler (whatever that is) as suggested? Could be a good alternative if in a hurry.1 cup chicken stock
2 cups tomato ketchup
1 cup brown sugar
1 tbs Louisiana hot sauce (Tabasco to you and me)
1 tbs soy sauce
1 tbs Worcestershire sauce
1 medium red onion, grated
1 tsp garlic salt
1 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tbs red wine vinegar
1 tsp liquid smoke flavouring (optional)
Combine all in a heavy-based saucepan or double boiler and cook on loooooow for 20 minutes, covered.
25 guests on Sunday coming over for my mother 60th birthday gathering.
Going to dig out the slow cooker and bash out some pulled pork!
Not everyone will arrive at the same time so thought what better way than pulled pork in the slow cooker. That way people can dig into it as and when they like.
Going to dig out the slow cooker and bash out some pulled pork!
Not everyone will arrive at the same time so thought what better way than pulled pork in the slow cooker. That way people can dig into it as and when they like.
Easy Jamaican Stew!
Can be done with Pork, beef or Lamb
Dice desired meat into thick chunks
Do the same with onions and sweet peppers and shred some carrot with a peeler into long thin strips
Heat some oil in a heavy pan
Brown and stir in some Jerk paste, toss around until evenly covered.
Transfer to Slow Cooker
Add Veg and a tin of sweetcorn
Add coconut milk
cook on low for 4-5 hours {if the sauce splits stir in some cornflower) has happened a couple of times, the key is not to get it too hot.
Serve with rice and peas
Delish!
Can be done with Pork, beef or Lamb
Dice desired meat into thick chunks
Do the same with onions and sweet peppers and shred some carrot with a peeler into long thin strips
Heat some oil in a heavy pan
Brown and stir in some Jerk paste, toss around until evenly covered.
Transfer to Slow Cooker
Add Veg and a tin of sweetcorn
Add coconut milk
cook on low for 4-5 hours {if the sauce splits stir in some cornflower) has happened a couple of times, the key is not to get it too hot.
Serve with rice and peas
Delish!
Edited by anonymous-user on Friday 14th March 18:28
Edited by anonymous-user on Friday 14th March 19:11
digimeistter said:
Easy Jamaican Stew!
Can be dine with Pork, beef or Lamb
Dice desired meat into thick chunks
Do the same with onions and sweet peppers and shred some carrot with a peeler into long thin strips
Heat some oil in a heavy pan
Brown and stir in some Jerk paste, toss around until evenly covered.
Transfer to Slow Cooker
Add Veg
Add coconut milk
cook on low for 4-5 hours {if the sauce splits stir in some cornflower) has happened a couple of times, the key is not to get it too hot.
Serve with rice and peas
Delish!
That sounds good - I'd not thought of using jerk paste for a stew. Which paste are you using?Can be dine with Pork, beef or Lamb
Dice desired meat into thick chunks
Do the same with onions and sweet peppers and shred some carrot with a peeler into long thin strips
Heat some oil in a heavy pan
Brown and stir in some Jerk paste, toss around until evenly covered.
Transfer to Slow Cooker
Add Veg
Add coconut milk
cook on low for 4-5 hours {if the sauce splits stir in some cornflower) has happened a couple of times, the key is not to get it too hot.
Serve with rice and peas
Delish!
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