Friday, August 31, 2007
Thursday, August 30, 2007
Wednesday, August 29, 2007
Saturday, August 25, 2007
Saturday, August 18, 2007
Saturday, August 11, 2007
Friday, August 10, 2007
Wednesday, August 08, 2007
Monday, August 06, 2007
6 pork rib chops, cut 3/4" thick (about 2-1/2 lb.)
1 can (15 oz.) Mexican style or Tex-Mex style chili beans
1-1/4 cups bottled salsa
1 cup fresh* or frozen whole kernel corn
2 cups hot cooked rice
Chopped fresh cilantro, optional
Trim excess fat from chops. Place chops in the bottom of a 3-1/2 or 4 quart crock pot.
Add chili beans and salsa.
Cover; cook on HIGH heat setting for 2-1/2 hours or on LOW heat setting for 5 hours.
When that step is complete, turn to HIGH heat setting, if necessary. Stir in corn. Cover and cook 30 minutes longer on HIGH heat setting. Serve over rice. Sprinkle with cilantro, if desired.
For all day cooking: Substitute 8 boneless pork chops for the 6 rib chops. (When cooked this long, chops with bone may leave bony fragments in the cooked mixture.) Cover and cook on LOW heat setting for 9-1/2 hours. Turn to HIGH heat setting Stir in corn. Cover and cook 30 minutes longer.
Serve as above.
Makes 6 servings.
*Note: 2 medium ears of fresh corn equal about 1 cup of whole kernel corn.
Friday, August 03, 2007
1 (4 to 5 lb.) pork shoulder roast or pork shoulder blade Boston butt
3/4 cup cider vinegar
2 TB packed brown sugar
1/2 tsp. salt
1/2 tsp. crushed red pepper
1/4 tsp. ground black pepper
16 Kaiser rolls, split and toasted
Coleslaw, as garnish
Place meat in a 4 to 6 quart crock pot/slow cooker.
In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.
Cover; cook on LOW heat setting for 10 to 12 hours or on HIGH heat setting for 5 to 6 hours.
Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop.
In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve garnished with coleslaw.
Makes 16 servings.