― Vicky (Vicky), Tuesday, 17 October 2006 10:07 (thirteen years ago) link
Pulled Pork in a Crock Pot
-boneless pork roast (about 2 pounds) with the layer of fat removed
Rub:-1 tablespoon coarsely ground black pepper-1 tablespoon dark brown sugar-1 tablespoon paprika-2 1/2 teaspoons coarse salt-1/2 teaspoon cayenne pepper
Mop:1 cup apple cider vinegar1/2 cup water2 tablespoons Worcestershire sauce1 tablespoon coarsely ground black pepper1 tablespoon coarse salt2 teaspoons vegetable oil
Mix together the rub ingredients, and rub all over pork, pressing to make sure it sticks. Throw mop ingredients into Crock Pot, and add the roast. Cook on low for 8 hours, turning once. Take out of pot and shred with forks. Mix with a little bbq sauce and serve on buns.
― Vicky (Vicky), Tuesday, 17 October 2006 10:08 (thirteen years ago) link
Slow cooking, hmm. Sounds like an ideal excuse to eat mutton to me.
― Matt (Matt), Tuesday, 17 October 2006 13:55 (thirteen years ago) link
― The Milkmaid (82375538-A) (The Milkmaid), Tuesday, 17 October 2006 15:34 (thirteen years ago) link
― The Milkmaid (82375538-A) (The Milkmaid), Tuesday, 17 October 2006 15:36 (thirteen years ago) link
We made a pretty good stew called "Three Sisters" with corn beans and squash. Maybe later I'll find the recipe and post it if I'm not too lazy.
― A-ron Hubbard (Hurting), Wednesday, 18 October 2006 01:45 (thirteen years ago) link
― Colin Meeder (Mert), Wednesday, 18 October 2006 07:04 (thirteen years ago) link
Wanna hit me up with some more of these?
― Abbott, Thursday, 18 October 2007 21:37 (twelve years ago) link
Country style pork ribs + sauerkraut.
― Rock Hardy, Friday, 19 October 2007 02:28 (twelve years ago) link
WTF can I make with the pressure cooker I decided I just HAD to have and have used once?
― quincie, Saturday, 20 October 2007 17:30 (twelve years ago) link
It's getting to Christmas pudding time. Using a pressure cooker reduces cooking time from 8 or 9 hours to 2.5.
― Madchen, Monday, 22 October 2007 11:49 (twelve years ago) link
poule au pot, whole chicken goes in with leek, onion, fennel, bay, bouquet garni, cook three hours or so, bin the veg and add fresh, a few sliced waxy spuds as well, another half an hour to cook the veg and serve with vinaigrette mixed with egg yolk and diced egg white. You get beautfully tender chicken, veg, spuds and a beautiful broth. You also get a whole bunch of leftovers. Fan-fucking-tastic.
― Matt, Monday, 22 October 2007 19:48 (twelve years ago) link
I got a nice slow-cooker for Xmas from my friends!! What do I do with this???― WHY DON'T YOU JUST LICK THE BUS DIRECTLY (Laurel), Wednesday, January 6, 2010 4:33 PM (4 days ago) Bookmark
― WHY DON'T YOU JUST LICK THE BUS DIRECTLY (Laurel), Wednesday, January 6, 2010 4:33 PM (4 days ago) Bookmark
on the "what's cooking" thread, reminded me that i really wanted one of these, so now i have one and used it for the first time yesterday. adapted this recipe from the moro cookbook: it's like rabo de toro, but with shin of beef rather than oxtail, and a bit simpler.
2 onions, roughly chopped2 carrots, roughly chopped1 stick of celery, roughly chopped2 cloves garlic1.5 kg shin beef, off the bone, cut into 5cm chunks120g chorizo, cut into 1cm piecesflour2 bay leaves10 stalks flat-leaf parsley4 sprigs thyme4 cloves1/4 teaspoon ground fennel seeds2 teaspoons sweet smoked paprika1/2 teaspoon of hot smoked paprikacouple of tablespoons of tomato puree1 bottle red winesalt and pepper
fry the onions, carrots, celery and garlic for a few minutes until they soften. lightly coat the beef in seasoned flour, then add to the pot and stir. then add the chorizo, cover with the red wine, and add the herbs, spices and tomato puree, season, and cook on "low" for six to eight hours.
― joe, Sunday, 10 January 2010 21:00 (ten years ago) link
my attempt to recreate/rip off a recipe from Lasan restaurant in Birmingham. They make it with veal shin, I've used lamb shank.
1.5kg lamb shank2 large onions, sliced8 cloves garlic2 in piece root ginger, finely choppedoil2 tbsp ground coriander4 tsp ground cumin2 tsp ground turmericpinch grated nutmegpinch ground cinnamonpinch ground clovessalt and pepper500ml stock
blend one onion with the garlic and ginger until smooth. fry the other until soft, then put it to one side. brown the meat, then put it aside with the onions. fry the blended mixture for 5 minutes, lower the heat and add coriander, cumin and turmeric. cook for a couple more minutes then add the remaining spices, cooking on a gentle heat for 5 minutes. add the onions and meat to the pan, add the stock, season, bring to the boil then cook on low for 8 hours.
― joe, Friday, 15 January 2010 20:33 (ten years ago) link
duh, forgot - 1 tsp hot chilli powder, add at the same time as the coriander, cumin and turmeric.
― joe, Friday, 15 January 2010 21:17 (ten years ago) link
I think I have found the silliest slow cooker recipe ever, and there's pretty stiff competetion. Mulled Dr Pepper:
* 8 cups Dr. Pepper * 1/4 cup packed brown sugar * 1/4 cup lemon juice * 1/2 teaspoon ground allspice * 1/2 teaspoon whole cloves * 1/4 teaspoon salt * 1/4 teaspoon ground nutmeg * 3 cinnamon sticks (3 inches)
* In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until desired temperature is reached. * Discard cloves and cinnamon sticks before serving. Yield: 8-10 servings.
― sedentary lacrimation (Abbott), Monday, 18 January 2010 19:00 (ten years ago) link
Hot, flat soda pop!
That sounds blergh. I did use the slow cooker for mulled wine at our holiday party, and it was great.
Mr. Jaq made a pot-au-feu yesterday by packing in 6 chicken thighs and a 2 lb pot roast with a quartered onion, garlic cloves, 2 turnips, 4 carrots, a bunch of crimini mushrooms, 2 big leeks, a bay leaf and two cloves, then as much water as possible. Cooked on low for 10 hours - smelled and tasted great, but looked unlovely at the end. The chicken meat is just mush when you do this, but the broth is amazing.
― Jaq, Monday, 18 January 2010 19:11 (ten years ago) link
hullo cheese board i have a question:
what capacity of slow cooker do i need to cook a whole chicken in?
― mark s, Saturday, 1 September 2018 11:47 (one year ago) link
I don’t know the size required but I can strongly recommend any whole chicken recipes where the bird isn’t covered with liquid - I did one where it was supposed to slow roast in top of vegetables and it was so undercooked after 8 hours I had to throw it in the oven or risk poisoning. I just this minute finished doing this pulled pork recipe which is criminally easy and SO good. https://therecipecritic.com/slow-cooker-sweet-carolina-pulled-pork-sliders/
― an incoherent crustacean (MatthewK), Saturday, 1 September 2018 12:36 (one year ago) link
I’m guessing the chickens in the UK aren’t quite as enormous as the ones in the US but we would use a 6 or 7 quart one - so 6 liters I assume
― Paleo Weltschmerz (El Tomboto), Saturday, 1 September 2018 12:57 (one year ago) link
I would never inflict a whole chicken recipe upon myself, though, they all seem like a pain in the tuchus
― Paleo Weltschmerz (El Tomboto), Saturday, 1 September 2018 12:58 (one year ago) link
whole chickens aren't hard to cook. we use a le creuset casserole of 6.3l capacity for it. guessing a slow cooker of the same capacity would work, but just a regular oven cook works great.
― droit au butt (Euler), Saturday, 1 September 2018 14:17 (one year ago) link
btw when this thread was revived it took my breath away briefly because I regularly haunt Crock Pot Ladies for culinary lols and in fact had spent some time doing so earlier this afternoon, so it felt like some cosmic serendipity.
― droit au butt (Euler), Saturday, 1 September 2018 14:19 (one year ago) link
roasting or poaching whole chickens is fine and i often do this but i wanted to make sure i got a large enough slow cooker that i could slow cook them also when i choose (i am going for a 6.5l)
anyway thx all and happy cosmic serendipity euler :)
― mark s, Saturday, 1 September 2018 14:23 (one year ago) link
ok nice! with your slow cooker you can try CROCK-POT JAPANESE CLEAR ONION SOUP which has as much to do with Japanese cooking as potato chips do to French cooking. I love this site.
― droit au butt (Euler), Saturday, 1 September 2018 14:26 (one year ago) link
OPINION: chicken stock made from normal-poaching a whole chicken is nicer than chicken stock made from slow-cooking just the bones of a roast chicken
next time i will slow-poach a whole chicken i think -- also maybe vary what goes in with the chicken
― mark s, Thursday, 6 September 2018 14:05 (one year ago) link
so a thing i find it IMPOSSIBLY HARD to do is not lift the lid and stir
I KNOW IT'S BAD AND TAKES TWICE AS LONG, i do it without thinking
― mark s, Monday, 12 November 2018 17:49 (one year ago) link
in conclusion probably don't slowcook the chicken overnight for a salmagundy, yes it saves labour (i.e. washing my largest poaching pot which i will also need for mulled wine later) BUUUUUUT it makes the chicken much too soft and tender and basically crumbly -- really for this salad it needs to be more firm and "cold-chickeny" i feel
(obviously i can "fast-cook" using the slow cooker and will try this next time)
― mark s, Monday, 17 December 2018 11:53 (one year ago) link
I lift lids and stir too often too. I only recently found out this is detrimental to rice. I really need to use my instant pot more often. I tried to make a coq au vin the first time out which was too much too soon.
I would be in love if I could figure out the perfect way to make a roast chicken in it.
― Yerac, Monday, 31 December 2018 19:18 (one year ago) link
Fwiw I find that Brunswick Stew or 50 Cloves of Garlic type recipes work well in the slow cooker for chicken, but generally find pork shoulder is more tolerant to the slow cooker.
Use it when you're not home and you won't stir it!
― fajita seas, Tuesday, 1 January 2019 03:00 (one year ago) link
We got a multipot for the holidays (the ugly-named Mealthy one). I'm exclusively a cast-iron pot guy so I'm looking at this thing with suspicion.
― Elvis Telecom, Sunday, 6 January 2019 04:06 (one year ago) link