Text 30264, 70 rader
Skriven 2015-08-27 16:03:40 av mark lewis (1:3634/12.73)
Ärende: my slow cooker pork
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1 ea 10 to 12 pound pork shoulder or picnic - skin on!

 1. remove the pork from the package and rinse it.
 2. place it skin side up in a *large* slow cooker.
 3. set the cooker on HIGH for 2 hours.
 4. set the cooker on LOW for 15 to 17 hours.
 5. during the cooking process, use a basting bulb to remove the juices to a
bowl for later use. check it every two to three hours. you do not want to
remove all the juices but you also do not want too much that the pork basically
boils.
 6. the pork is done when all the bones can be removed with no resistance. just
use a cooking glove or tongs to grab the bone and pull. the end bones will come
out first and the central one may require another hour or so of cooking to
release.
 7. when the bones are removed, remove the top layer of skin with all the
attached fat and meat to a sheet pan. place it skin side down and let it cool.
 8. remove all the rest of the meat to another sheet pan and let it cool for a
bit.
 9. when you can confortably handle the meat without burning your fingers,
start breaking it apart. remove the meat parts from the skin pan and place with
the main meat portion. place some of the fat and connective tissue with the
meat, too.
10. spread the meat out evenly over the sheet pan and sprinkle it with about 1
teaspoon of salt, 1 teaspoon of fine ground black pepper, 2 teaspoons of ground
garlic, 3 tablespoons of George's vinegar BBQ sauce, about 1/4 to 1/3 bottle of
Badia mild chipolte sauce and finally add some of the juices removed during
cooking. maybe 3 or 4 basting bulbs full.
11. mix the meat well to distribute the spices and juices.
12. spread the meat out evenly over the sheet pan, again, and add another 1
teaspoon of salt, 1 teaspoon of fine ground black pepper, 2 teaspoons of ground
garlic, 1 tablespoon of ground sage, some more George's if desired and either
some more Badia chipolte sauce or some Badia ground chipolte powder. add
another 3 or 4 basting bulbs of the pork juices.
13. mix the meat well to further distribute the spices and juices.
14. spread the meat out evenly over the sheet pan and cover well with heavy
foil. poke three slits in a line across the center of the length of the sheet
pan.
15. place the covered sheet pan in a 150F to 175F oven and leave to finish
slowly for about an hour.

steps 10 to 15 are rough. you can add more spices if you like. you can add
different spices if you like. the main goal is to get some additional flavours
to compliment the pork as well as putting some juices back into the mixture.
the low cooking temp in the oven is mainly to bring the juices up to temp and
allow the spices to open up and bloom.

when you feel the meat has warmed enough and the spices have bloomed, sample
it! add some more spices and juices if you desire. otherwise, allow the meat to
cool and package it into containers for freezing and enjoying later.

the left over pork broth? freeze it and use it for flavoring in soups or in the
final cooking stage of pinto, navy or white beans and ham hocks, pork neckbones
or pork knuckles. if you know how, you might even cook it down and dehydrate it
for pork bouillion (which i can never find when i want some).

that large chunk of skin and fat removed earlier? after it has cooled, you can
take it and cut it into strips for frying in a deep fryer to make some fried
pork skins of chicharones<sp?> of you like. otherwise, the pets may surely
enjoy having the little pieces for treats or added to their food. it is all we
can do to keep our foxhound from jumping the five foot field fence and coming
to the house to swipe some :)

i found this hunk of pork on sale at the local Piggly Wiggly for 99 cents a
pound. it was something i just couldn't pass up :)

)\/(ark

... No, no, nurse! I said SLIP off his SPECTACLES!!
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 * Origin:  (1:3634/12.73)