My slow cooker is best put to use making chicken stock and I used some
of what I made for a late lunch: Chicken Tortilla Soup.
http://oi58.tinypic.com/o60fg6.jpg

Dinner is an experiment. For me, pork and beer (even near beer) were
made to go together. So I'm using half a bottle of (near) beer,
seasonings and a couple of big spoonfuls of the red chili sauce that I
made from a combination of dried chilies a couple of weeks ago and
froze. Call it my version of carne adovada (which is one of those
recipes that varies by maker). I'm braising it in a covered cast iron
dutch oven. I check the meat once an hour and turn it each time
because the side that's not submerged browns and I like an even color.
Pork will create its own jus, so the pot should have significantly
more liquid in an hour or so. If it doesn't, I'll add some (which I
never need to). http://oi59.tinypic.com/eagps7.jpg
The butt will cook in a 300° oven at least 3 hours. In my experience,
that should be enough time for a butt this size to be pulled.



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sf