Pork picnic slow cooker recipes

OLS · 12-06-2012, 08:30 AM

To me the fun of smoking is standing out by the smoker. That's where stories are swapped, cigars are enjoyed
and clothes are ruined for the day. What I like to do, and this has nothing to do with cubing or slow cookers,
but I like to soak 1.5 - two pounds of pinto beans overnight, then make a roux, then throw in onions to stop it cooking
once it gets caramel dark brown, stir that with some garlic powder and black pepper til the onions wilt, then pour
in the beans along with a half gallon of water and the chunked, raw meat (brown in a skillet first if you prefer) and
bring to a rolling boil, then simmer on low, covered, with a small steam gap for a few hours, then continue cooking
on low for another 40 minutes uncovered until the meat is falling apart. Salt to taste. Add water when needed to
keep it thinned out to stew consistency.

THAT is some good eatin'. When I do it I use all the meat that I trim off of rib racks to make them uniform.
To some that is too much cartilage in the pot, but the bones and cartilage make for a nice, creamy, delicious dish.
It will work just as well with a picnic. For the roux, I'd say 3 tablespoons of oil and two of flour. If she is from
Haiti, she will dig this dish, since all that good LA cookin is accented by the West Indies anyway.

12-06-2012, 08:30 AM	#2
OLS Suck It Join Date: Oct 2008 First Name: Brad Location: TN Posts: 7,912 Trading: (19)	Re: Pork picnic slow cooker recipes To me the fun of smoking is standing out by the smoker. That's where stories are swapped, cigars are enjoyed and clothes are ruined for the day. What I like to do, and this has nothing to do with cubing or slow cookers, but I like to soak 1.5 - two pounds of pinto beans overnight, then make a roux, then throw in onions to stop it cooking once it gets caramel dark brown, stir that with some garlic powder and black pepper til the onions wilt, then pour in the beans along with a half gallon of water and the chunked, raw meat (brown in a skillet first if you prefer) and bring to a rolling boil, then simmer on low, covered, with a small steam gap for a few hours, then continue cooking on low for another 40 minutes uncovered until the meat is falling apart. Salt to taste. Add water when needed to keep it thinned out to stew consistency. THAT is some good eatin'. When I do it I use all the meat that I trim off of rib racks to make them uniform. To some that is too much cartilage in the pot, but the bones and cartilage make for a nice, creamy, delicious dish. It will work just as well with a picnic. For the roux, I'd say 3 tablespoons of oil and two of flour. If she is from Haiti, she will dig this dish, since all that good LA cookin is accented by the West Indies anyway. Last edited by OLS; 12-06-2012 at 08:38 AM.