I've always wanted a Crock-Pot, so, naturally, I jumped on the chance to snag a sample and give it a test drive. The timing couldn't have been more perfect, as we head into prime slow-braise season.
A recent segment on one of my favorite food shows -- America's Test Kitchen on PBS -- really got the juices flowing, focusing on preparing an indoor version of pulled pork. On another show, they named the beautiful Crock-Pot I was trying as their top choice for slow cookers, citing its size, the ability to program it and its sleek look.
After living in the South, I have to admit I was a bit skeptical about preparing a pork shoulder this way. Seems like it would miss the crucial smokiness of being cooked over in-direct coals. Just for good measure, I embellished the recipe by sprinkling some Rendezvous Dry Rub over the top of the hunk of meat before adding the rest of the ingredients.
Pressed a button and eight hours later, the meat was truly tender enough to pull. It even had a slightly dark "bark" on top, thanks to the wonderful seasoning rub. For dinner, I piled the pulled pork on toasted buns, showered it in my favorite sauce and topped the messy sandwich with slaw. So tasty! Was it as good as a barbecue sandwich at one of my go-to places in Memphis? Nope. But it was good enough to cut through the chill of an autumn evening.
I'm looking forward to playing around with this fun kitchen toy throughout the fall and winter, but I am a bit stumped about what to do beyond a big roast. Going to experiment today with some dried beans! Would welcome some suggestions!
-- Leslie Kelly
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