fingerlickin'
Quintessential Chatty Farker
Training for these throwdowns is mighty hard work sometimes. In order to keep myself in tip top throwdown shape with the crockpot TD coming up and all I decided to smo-boil some pork.
Some of you may wish to look away.
We had a party last Friday to break in the basement and watch the Flyers actually win a game. We ate pork sandwiches, Guerry's slaw (with carrots:-D) and fried pierogies which also spent some time shriveling in the crockpot as the night went on.
10.5 lb butt and about a 3 lb tied up sholder roast. I thought I needed more meat last minute and they were out of whole butts. Turns out I had plenty to start with, as usual. :tsk: Rubbed with SM Cherry and Tasty Licks Original.
This is what they looked like in the AM after about 8 hrs on the egg at 225* with a couple big chunks of cherry.
I think that's a 6 qt crock pot I have. I had to cut it up into big pieces to jam all the meat in there. I also dumped in the juice from the bottom of the pan.
I probably didn't need the pan juices and it's lucky I decided to lock the lid on my super duper traveling crockpot because it was pretty much overflowing when I got home from work, and pretty much boiling, even on low.
At this point I took out the chunks, pulled it, separated the fat out of the juice, mixed in some bbq sauce and put the pork and half the juice/sauce back in the crockpot for safe keeping.
Here's my plate.
I gotta be honest. It wasn't half bad. I can't wait to see if this technique works as well on ribs. :-D
eace:
Some of you may wish to look away.
We had a party last Friday to break in the basement and watch the Flyers actually win a game. We ate pork sandwiches, Guerry's slaw (with carrots:-D) and fried pierogies which also spent some time shriveling in the crockpot as the night went on.
10.5 lb butt and about a 3 lb tied up sholder roast. I thought I needed more meat last minute and they were out of whole butts. Turns out I had plenty to start with, as usual. :tsk: Rubbed with SM Cherry and Tasty Licks Original.
This is what they looked like in the AM after about 8 hrs on the egg at 225* with a couple big chunks of cherry.
I think that's a 6 qt crock pot I have. I had to cut it up into big pieces to jam all the meat in there. I also dumped in the juice from the bottom of the pan.
I probably didn't need the pan juices and it's lucky I decided to lock the lid on my super duper traveling crockpot because it was pretty much overflowing when I got home from work, and pretty much boiling, even on low.
At this point I took out the chunks, pulled it, separated the fat out of the juice, mixed in some bbq sauce and put the pork and half the juice/sauce back in the crockpot for safe keeping.
Here's my plate.
I gotta be honest. It wasn't half bad. I can't wait to see if this technique works as well on ribs. :-D
eace:
