Sunday 6 September
Yesterday Barbara went to Bigg's
and bought a pork shoulder so big it wouldn't fit in the freezer. So for almost-immediate consumption, she seasoned
it for Barbara's Big Ol' Butt and marinated it in the fridge overnight.
This morning, instead of searing the
butt as usual, she just threw it in the Canadian Tire slow cooker, fat side up, adding
enough water along with the usual Worcestershire and Liquid Smoke to bring the
level about 3/4 way up the meat.
It cooked on low all day, and when
we got home in the evening, there was no appreciable difference between this
unseared crock pot version and the usual seared butt, except that there was
less trouble and one less pan to wash. Good to know.
We needed a quick vedge, so we ladeled
off some meat juice from the crock and simmered three or four chopped parsnips
in a separate saucepan. Tasty.
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