Taming The Diabeastie

the low carb way

  • Pages

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 16 other followers

  • September 2007
    M T W T F S S
    « Aug   Oct »
     12
    3456789
    10111213141516
    17181920212223
    24252627282930
  • Categories

  • Most Popular Recipes

  • Older Posts

  • Recent Comments

    Solitary Dancer on Resurrection
    Katy on Resurrection
    Neyla Craven on 3 Minute Microwave Bread
    Solitary Dancer on Time Out
    roz on Time Out
    Solitary Dancer on Cauliflower ‘Tater…
    Melinda on Cauliflower ‘Tater…
    Low Carb Breakfast O… on Egg Salad
    Solitary Dancer on 3 Minute Microwave Bread
    Kristin on 3 Minute Microwave Bread
    Arleen Skidmore on Sweetened Condensed Milk …
    Margaret on Brussels Sprouts with Pecans a…
    Bekah on Cheesy Chicken Cabbage Ca…
    Mock danish | ZyDra on Mock Danish
    lowcarbconfidential on Revival
  • Meta

  • Blog Stats

    • 269,438 visitors

Crock Pot Pork Shoulder

Posted by Solitary Dancer on September 25, 2007

Crock Pot Pork Shoulder

Found this recipe at Low Carb Confidential. I am quoting the entire post because I like the post information and the modifications from the original recipe.

This sounds delicious and I hope everyone enjoys this great find.

Crock Pot Pork Shoulder

This is from a recipe lifted from Cooks.com. As simple as their recipe was, it wasn’t simple enough for me – and they are certainly fat phobic – which I am not.


Important to note: make sure the pork shoulder you buy fits in the crock pot! I have the larger, oval version and it barely fit with the top not quite touching the rim. My suggestion is to go for the smaller sizes.


The modified recipe was as follows:


1 pork shoulder
2 cups red wine vinegar
2 tablespoons Lea & Perrins Sauce
2 teaspoons salt
2 tablespoons cayenne pepper
2 teaspoons thyme
6 tablespoons brown mustard
6 shakes of Tabasco sauce


I put the shoulder in, poured the ingredients mixed in a separate bowl over the top, and put the crock pot on high at about 11am, figuring 8 hours will give me our evening meal.


After about 2 hours, the top began to bulge – I suppose the meat expanded? As a crock pot doesn’t do it’s magic with the top off, I had to jerk around with the loin to make it fit. After dealing with the top issue, it was ok for a few more hours until the juices began to overflow. I took out 8 ladles of the stuff and the rest of the cooking was uneventful.


I let it cook for 9 hours. The pork came out fall-off-the-bone tender and with a mild flavor – not what I’d expected with the ingredients, which mellowed considerably in the long cook time.


The ’soup’ left by this cooking, with the pork fat, the vinegar, and the hot pepper, makes a fine hot and sour soup.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: