Another thing I like about my crock pot

[Jenise]

(That until four months ago, saw the light of day only about once a year.)

Even taco filling makes the house smell great all afternoon.

Oh, you bet it does. I even love making pulled pork from pork tenderloins. Believe it or not, they come out fabulous. I like using a good salsa with a pile of thinly sliced onions and fresh garlic. Low fat and by using a little more sauce, you ensure the meat is moist.

Karen, I have a pork tenderloin in the freezer and I have a crock pot that needs dusting off. Any chance you can post your pulled pork RCP, or direct me to where you have already posted it?

Karen, I have a pork tenderloin in the freezer and I have a crock pot that needs dusting off. Any chance you can post your pulled pork RCP, or direct me to where you have already posted it?

I don't have a recipe but here is what I do.

Put two onions, which you have peeled, cut in half and sliced into thin slices on the bottom of crock pot. Add fresh garlic, your favorite salsa (we like Trader Joe's Spicy Chipotle Salsa) and one small can of tomato sauce. Cook until pork can be shredded with two forks, mix well into the sauce and warm again in crock pot.
Serve in yellow corn tortillas that you have crisped in oil, and top with coleslaw. We like a mixture of green cabbage, sliced very thin, carrot, jicama, green onions and cilantro. Whisk fresh lime juice, olive oil, a little white balsamic, and a little cinnamon and ancho chili powder, taste and adjust seasonings to your liking, and mix into coleslaw.

You can also cook the tenderloins with sauerkraut, green apple, garlic and caraway seed. Very tasty over mashed potatoes.

i use my slow cooker so much that i burned it up & had to buy a new one!

this recipe works well for beef or pork. when i use the leftovers to make a panini for my husband he says, and i quote verbatim: "this is the best sandwich i have ever put in my mouth - grunt/mmm"

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here is my recipe:
• 3-4 lbs. of beef chuck short ribs (boneless)
• kosher salt & course ground pepper
• 1/2 large yellow onion, choppeed
• 2-3 large cloves of garlic, minced

rinse the meat under cool water & pat dry. rub it with a generous amount of kosher salt & coarse ground pepper. layer the meat in a slow cooker with:
• 1/2 large yellow onion, chopped
• 2-3 large cloves of garlic, minced
• 3-4 roma tomatoes, chopped
• about 3/4 cup of red wine
• 1 veg. bouillon cube
• 2 bay leaves

add enough water to just cover the meat - slow cook on low for eight hours.

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[Jenise]

Patty, that would bet a grunt from my hubby too. Not that I'd turn it down--short ribs are one of my favorite cuts of meats in the world. I think it's because I love beef fat. There, I've said it. I love beef fat. I dutifully trim it off, but if it weren't so freakin' unhealthy, I wouldn't.

And to think that some people believe crockpots are unsafe. Go figger.

And to think that some people believe crockpots are unsafe. Go figger.

Those must be the same people who toss out the yoghurt, milk, and other dated items when they are one day past the "use by" date. Ridiculous.

I've known those kind of people. And if I'm in the area, I sometimes score some free food.

[Jenise]

And to think that some people believe crockpots are unsafe. Go figger.

Well, I did know someone whose house burned down and the fire was believed to have been started by the crock pot....

And a Dell laptop burned down a house.

And to think that some people believe crockpots are unsafe. Go figger.

Well, I did know someone whose house burned down and the fire was believed to have been started by the crock pot....

Was that your In-Law's house in Texas? If so, that would certainly make me think twice before leaving a crockpot on and unattended all day long. I have done it, but would not say I am totally carefree about doing it.

I don't have a recipe but here is what I do.

Thank you, Karen. It give it a try Friday.

Karen, I have a pork tenderloin in the freezer and I have a crock pot that needs dusting off. Any chance you can post your pulled pork RCP, or direct me to where you have already posted it?

Jon, a pork tenderloin is WAY too good for pulled pork. Pulled pork is usually made from the shoulder, which is also called a Boston butt. These take a long slow cook, but they really turn out great In fact what is normally (around here) called "country or western style ribs", is really sliced up shoulder. I have had three meals of late from some of these. I sliced them rather thin, breaded them with some seasoned flour, browned them in some EVOO and then braised them by adding some water. The water and beading made a great sauce, and one night I made a mushroom sauce to sorta offset the EVOO. finished the last of them tonight, and still got compliments.

[Jenise]

Was that your In-Law's house in Texas? If so, that would certainly make me think twice before leaving a crockpot on and unattended all day long. I have done it, but would not say I am totally carefree about doing it.

No, someone I worked with long before that. In the case you're referring to, Ol' Fred was a pipe smoker, and either there was an electrical fire or he inadvertently torched the place by falling asleep while smoking. We'll never know.

Jon, a pork tenderloin is WAY too good for pulled pork. Pulled pork is usually made from the shoulder, which is also called a Boston butt. These take a long slow cook, but they really turn out great In fact what is normally (around here) called "country or western style ribs", is really sliced up shoulder. I have had three meals of late from some of these. I sliced them rather thin, breaded them with some seasoned flour, browned them in some EVOO and then braised them by adding some water. The water and beading made a great sauce, and one night I made a mushroom sauce to sorta offset the EVOO. finished the last of them tonight, and still got compliments.

I like to use the pork tenderloin when I need to watch calories. It has much less fat calories than the shoulder and done right makes a very tasty pulled pork.

I like to use the pork tenderloin when I need to watch calories. It has much less fat calories than the shoulder and done right makes a very tasty pulled pork.

Every one has their own way of doing things Karen. Myself, when I do pulled pork it is shoulder (s) done on the Kamado (Hot Mama) and cooked at 210F for 18-20 hours. Not a heck of a lot of fat left, but yes there is of course some. I remove a lot of what fat there is and pull/shred with two forks making a digging motion.