Slooooooow Cooker Recipes

Author
Discussion

Mobile Chicane

20,735 posts

211 months

Sunday 2nd February 2014
quotequote all
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.



Legend83

9,947 posts

221 months

Thursday 6th February 2014
quotequote all
juice said:
1 x 5lb Pork Shoulder
lots of Onions
1 x bottle BBQ sauce
10 hours on low

Pulled Pork. lick
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?

smile

Shaw Tarse

31,543 posts

202 months

Thursday 6th February 2014
quotequote all
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?

smile
I'd say yes & yes.

Melman Giraffe

6,759 posts

217 months

Thursday 6th February 2014
quotequote all
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?

smile
I'd say yes & yes.
Pop that skin in the oven don't let it go to wa

Legend83

9,947 posts

221 months

Thursday 6th February 2014
quotequote all
thumbup

Legend83

9,947 posts

221 months

Thursday 6th February 2014
quotequote all
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?

Evil Monkey

354 posts

145 months

Thursday 6th February 2014
quotequote all
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.

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.

Legend83

9,947 posts

221 months

Thursday 6th February 2014
quotequote all
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?

Evil Monkey

354 posts

145 months

Thursday 6th February 2014
quotequote all
Legend83 said:
Brilliant thanks!

Will the crackling keep? If I blasted it tonight would it still be edible for a couple of days worth of snacking?
It's never lasted more than 10 minutes in my house so no idea!

skinny

5,269 posts

234 months

Friday 7th February 2014
quotequote all
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.

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

zygalski

7,759 posts

144 months

Friday 7th February 2014
quotequote all
+1 on the reducing liquor whilst shredding the pork & then pouring back over it.
That instinctively makes most sense to maximise flavour.

Legend83

9,947 posts

221 months

Friday 7th February 2014
quotequote all
In the pot last night ready to go:



Shredded:



Mixed with the sauce and ready to devour, nom nom:



Thanks for all the help people!

SoulBroNo1

11 posts

122 months

Sunday 9th February 2014
quotequote all
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 Amazon

tedmus

1,882 posts

134 months

Sunday 9th February 2014
quotequote all
I have some pork cheeks, found this recipe online which looks good, anybody have any other recipes they recommend?

Mobile Chicane

20,735 posts

211 months

Sunday 9th February 2014
quotequote all
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 Amazon
Amazon I think it is. Never seen it in supermarkets.

However go easy with the liquid smoke flavouring: I personally don't think you need it.

Murph7355

37,646 posts

255 months

Monday 10th February 2014
quotequote all
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...

69 coupe

2,433 posts

210 months

Monday 10th February 2014
quotequote all
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.

Pixel-Snapper

5,321 posts

191 months

Friday 14th March 2014
quotequote all
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.

anonymous-user

53 months

Friday 14th March 2014
quotequote all
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!


Edited by anonymous-user on Friday 14th March 18:28


Edited by anonymous-user on Friday 14th March 19:11

Mobile Chicane

20,735 posts

211 months

Friday 14th March 2014
quotequote all
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?