What’s Cookin?

[Onomir]

Made my first Slow Cooker Beef Stew yesterday.
Turned out good.
Usual suspects;1 red onion, 2 celery stalks, 2 gold potatoes, 1 large carrot,
2 one pound sirloin cuts seasoned with a smear of bacon fat, mustard, salt, pepper, Paprika, few drops of liquid smoke, sprinkles meat tenderizer, and two cups water with cube of vegetable bullion, and broccoli florets around The edges.
Set on high for six hours, turned meat over at three hours.
The addition of bacon fat and mustard gave the meat a German Rouladen flavor.
The vegetables all retained structures not mushy. Good sauce.

Next Up: Pulled Pork!

[Ashlyn]

[DoctorGamgee]

Sounds yummy! Just got an instant pot knock off. May have to try that one of these days!

[Strange Elf]

Just one carrot? If my recipe says one, I add four. I do so love my carrots.

[Onomir]

Lol, it was a very large carrot, about three worth.

Made Pulled Pork last night. My Big Pop’s BBQ Sauce recipe is below.
2 lbs Pork Sirloin, 4 hours on High.
Amounts can be adjusted. I made mine with 2 lbs of Pork, 1 large onion, 2 garlic cloves

Pulled Pork Recipe From Chowhound.com
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium chicken broth
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional, I made my own, recipe below.)

Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
3
 If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

BIG POP’S BBQ SAUCE
Recipe can be doubled or tripled

One 8 oz. can Tomato Sauce
1/3 cup Brer Rabbit Molasses
1/4 cup Apple Cider Vinegar
2 tbsp. Worcestershire Sauce
2 tbsp. Dijon Mustard
1 Clove Garlic, minced
1 tsp. Chili Powder ( Or 1/2 tsp. Cayenne for heat)
1/2 tsp. Black Pepper
Dash Salt

Combine all ingredients in a small saucepan. Bring to a boil, reduce heat to low, stir and simmer for 10 minutes.
Makes about 1 cup of barbecue sauce.