On Tue, 14 Aug 2007 07:59:35 -0500, Melba's Jammin'
> wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> We just got a hunk of pork from WalMart for $1.87/pound. I don't
>> remember the cut, but it was held together with one of those hairnets
>> for meat. Took off the hairnet and tossed it in the crockpot over
>> night. It's shredding beautifully, and in a couple hours, will be
>> part of some very tasty enchiladas. Lots cheaper than the cheapest
>> cut of beef would have been, and pork has such better flavor!
>
>All right, you've almost got me convinced to ruin yet another piece of
>meat in the crockpot -- I've got a lousy track record with the damned
>things. Did you put *anything* else in the pot with the meat?
>Seasonings? Water? Beer?
>
>Inquiring Mind, ever the optimist, Wants to Know.

I didn't add any seasonings because we're using the meat for a couple
different things. I'll bet beer would be excellent, though. I didn't
add any liquid (as I would have with 100% meat) because the crockpot
collects the "juices" as they're released, so there's no problem with
the meat drying out.

The crockpot is perfect if you want to shred the meat for some
purpose. Just turn it on low and let the stuff cook overnight.

Here's a recipe to go with your beered-up shredded pork (don't tell
anyone here that I said this, but a couple drops of liquid smoke
stirred into the meat liquid, then mixed with the shredded meat might
not be all bad) You could skip the ham hocks, I'd imagine. I put the
meat in them because I like it, not because it's traditional.

(My Chicago Beef sammiches turned out okay for ya, didn't they?)


* Exported from MasterCook *

Drunk Pinto Beans (Frijoles Borracho)

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Beans/Legumes Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Soak ---
1 pound dried pinto beans -- (450 grams)
4 cups water -- for soaking
--- Beans ---
1 tablespoon bacon drippings
2 medium yellow onions -- chopped
4 cloves garlic -- minced
2 smoked ham hocks -- or 1/2 pound diced ham
12 ounces beer -- up to 16 ounces, plus...
water -- to total 8 cups liquid
--- Seasonings ---
granulated onion
granulated garlic
salt
coarsely ground pepper
--- Optional Toppings ---
shredded cheddar cheese
chopped yellow onions
salsa
chopped cilantro -- (coriander leaves)

Pick over beans, removing small stones and clods of dirt. Soak beans
in 4 cups of water overnight, or for 6-8 hours. Drain and rinse
soaked beans.

Sauté chopped onions in hot bacon drippings until onions are
translucent; add minced garlic and heat briefly. Add ham hocks,
onions, garlic, beer and water to beans. Heat to boiling, then reduce
heat. Boil gently, with lid ajar, for 60-90 minutes, until soft but
not mushy. Add liquid as needed. Remove ham hocks, separate and chop
meat, and add back to the pot. Season to taste.


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NOTES : Best if eaten one or more days after cooking.