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.



--

sf

On 4/22/2015 5:07 PM, sf wrote:
>
> 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

I like how you leave some of the cilantro stalk in there - lots more
flavor that way.

> 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.

The best way to pull it apart is with these:

http://www.amazon.com/Bear-Paw-Produ.../dp/B003IWI66W

They also make a dandy stand in for brass knuckles if you're out for
walk in a dodgy area.

On Wed, 22 Apr 2015 16:07:54 -0700, sf > wrote:

>
>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.

You are early. Cinco de Mayo isn't for a couple of weeks yet.
Everything looks good.
Janet US

On Wed, 22 Apr 2015 17:34:27 -0600, "W. Lohman" > wrote:

> The best way to pull it apart is with these:
>
> http://www.amazon.com/Bear-Paw-Produ.../dp/B003IWI66W
>

Thanks, but we like it pulled into chunks, not shredded, and two forks
work just fine for that. If I was doing 20-100 pounds at a time, I
might have a different attitude but I work with small amounts.

> They also make a dandy stand in for brass knuckles if you're out for
> walk in a dodgy area.

LOL - I could probably use them to murder someone and get away with it
by blaming a stray cougar.

--

sf

On 4/22/2015 5:48 PM, sf wrote:
> On Wed, 22 Apr 2015 17:34:27 -0600, "W. Lohman" > wrote:
>
>> The best way to pull it apart is with these:
>>
>> http://www.amazon.com/Bear-Paw-Produ.../dp/B003IWI66W
>>
>
> Thanks, but we like it pulled into chunks, not shredded, and two forks
> work just fine for that. If I was doing 20-100 pounds at a time, I
> might have a different attitude but I work with small amounts.

I can see where braised might be good chunked, it's so tenderized anyway.

>> They also make a dandy stand in for brass knuckles if you're out for
>> walk in a dodgy area.
>
> LOL - I could probably use them to murder someone and get away with it
> by blaming a stray cougar.

Indeed!

I can not overstate how sharp and strong these are. The kind of thing
you keep in a high cabinet if you have kids in the house.

If you've seen any of the X-Men films...think Hugh Jackman as Wolverine.

Frightening.

On Wed, 22 Apr 2015 17:41:26 -0600, Janet B >
wrote:

> On Wed, 22 Apr 2015 16:07:54 -0700, sf > wrote:
>
> >
> >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.
>
> You are early. Cinco de Mayo isn't for a couple of weeks yet.

I don't need to wait for Cinco de Mayo to cook anything remotely
Southwestern or South of the Boarder. I like to eat it, so I cook it.

> Everything looks good.

Thank you!


--

sf

On Wed, 22 Apr 2015 17:53:51 -0700, sf > wrote:


the carne advoda - it was *outstanding*! I'm doing that again.


--

sf

On 4/22/2015 8:44 PM, sf wrote:
> On Wed, 22 Apr 2015 17:53:51 -0700, sf > wrote:
>
>
> the carne advoda - it was *outstanding*! I'm doing that again.
>
>


+1