Crockpot Pulled Pork
Crockpot Pulled Pork
Categories: Entrees, Pork, 98 wordsSend feedback •1 pork butt or shoulder roast
recipe dry rub
1 bottle beerIn the evening, pat the rub into the roast and cover in plastic wrap.
The next morning put it in the crockpot, fat side up. Add a bottle of beer (I used a stout).
Cook on low for 9-10 hours. It's done when it pulls apart easily.
Shred with two forks, mix with BBQ sauce. I like the vinegar-based Lexington-style: Mix 1/2 c malt vinegar with a half teaspoon each salt & pepper, a quarter teaspoon red pepper flakes, a teaspoon of brown sugar, and a squirt of ketchup.
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Crockpot Jambalaya
Categories: Entrees, Pork, Chicken, Seafood, 118 wordsSend feedback •I made this tonight and it was a huge hit. I tend to find crockpot dishes bland and disappointing but this one was perfect.
1 pound smoked sausage, sliced into 1/2" rounds
1 pound boneless, skinless chicken thighs, cut into 1" chunks
1 pound raw shrimp, peeled, deviened (I use 26/30 count)
1 28 oz can crushed tomatoes
2 cups chicken stock (or one 15 oz. can)
2 yellow onions, diced
2 celery ribs, diced
1 jalapenoe, seeded and deviened, minced
4-6 garlic cloves, minced
2 bay leaves
.5 tsp dried thyme
.5 tsp cayenne
2 tsp kosher saltDump everything except shrimp in crockpot and stir. Cook on high for a 3-4 hours, adjust seasonings, then reduce heat to low. Stir in shrimp and cook until shrimp is opaque, 15-30 minutes. Serve over rice.
Crockpot Ribs
Categories: Entrees, Photo, Pork, 250 words2 feedbacks •
Adapted from Good Eats.
2 whole slabs pork baby back ribs
Dry Rub:
8 tablespoons light brown sugar, tightly packed (3.75 oz)
1.5 tablespoons kosher salt (the original rec. calls for 3T which makes the sauce too salty when it reduces)
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powderBraising Liquid:
12 oz. beer or wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, choppedIn a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
Place the ribs and liquid in a crockpot and cook on high for six hours.
Transfer the braising liquid into a skillet (the larger surface area will help it reduce faster.) Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Meanwhile, transfer the ribs to a foil-lined half sheet pan. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
*This recipe makes several batches of dry rub. I make a double batch and keep it in the pantry.
Rotisserie Ribs
Categories: Entrees, Pork, 112 words2 feedbacks •Made these tonight, forgot to take a picture. I overcooked them a bit (45 minutes would have been perfect, I went to 55) since I was expecting the "falling off the bone" I get with the crockpot, but they were still delicious. A very different beast, sort of like bacon on the bone. :D
Two racks baby back ribs
1/4 extra virgin olive oil
1 tbs fresh lemon juice
1 tbs chopped rosemary
2 tsp herbes de provence
salt & freshly ground black pepperRemove membrane from ribs.
Place ribs in rotisserie.
Combine oil, lemon, and rosemary. Brush on ribs. Sprinkle with salt, pepper, and herbes de provence. Let sit for 20 min.
Rotisserie 40min to 1 h on high.
