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Post by Peegoo 🏁 on Feb 20, 2020 17:23:25 GMT -5
Lay 6-8 slices of uncooked smokey bacon in the bottom of the crock pot.
Slice a pork tenderloin into 2"-long sections and stand them on end on the bacon.
In a measuring cup or small bowl, mix 1/4 cup apple cider vinegar, 1/4 cup dark beer, two tbsp liquid smoke, a few cranks of fresh ground black pepper, and a few pinches of salt. Pour this over the pork, put the lid on, and cook on low for five hours.
It will come out super tender. Break up the pork with two forks and pile some atop a toasted garlic roll. Add a blob of your favorite BBQ sauce (warm it up first) and serve with crispy cole slaw and BBQ beans.
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Post by jazzguy on Feb 27, 2020 19:42:44 GMT -5
Peegs, I saw a new crock pot tonight @ the thrift store for $15 and thought of this recipe, can't wait to try it. Can I use a regular lager instead of the dark beer?
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Post by Peegoo 🏁 on Feb 27, 2020 20:48:34 GMT -5
You bet. You can use any beer you like. You can even use Coke or Dr. Pepper.
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Post by jazzguy on Feb 27, 2020 20:51:09 GMT -5
How much pork are we talking using the ingredients you posted
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Post by Peegoo 🏁 on Feb 27, 2020 23:15:39 GMT -5
Two pork loins will fit in a large pot. If it's a small pot, use one. The liquid amount is not critical.
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Post by jazzguy on Feb 28, 2020 0:32:10 GMT -5
Its about 8.5 X 5.5 (4.5 qt)
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Post by Peegoo 🏁 on Feb 28, 2020 16:34:17 GMT -5
You could probably fit two in there. Chop it up in there when done to help distribute the bacon fat because loins are pretty lean.
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Post by jazzguy on Feb 28, 2020 16:43:36 GMT -5
if I put 2 in I should double the ingredients, no? sorry for all the questions, want to get it right the first time
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Post by Peegoo 🏁 on Feb 28, 2020 19:21:18 GMT -5
Yeah. Can't go wrong!
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Post by jazzguy on Mar 2, 2020 20:10:34 GMT -5
Aok!
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Post by jazzguy on Mar 3, 2020 14:53:29 GMT -5
one last dumb question, I found a couple marinated boneless pork roasts in the freezer, do you think it's possible to sub for the tenderloins? and if so, do I still add all those ingredients? I know you may not be able to answer this one, but thanks
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Post by Peegoo 🏁 on Mar 3, 2020 20:17:52 GMT -5
Sure, why not?
Cooking meats is not hard science like baking--which requires specific quantities of ingredients to make the chemistry do its thing.
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Post by Mfitz804 on Mar 3, 2020 22:06:14 GMT -5
one last dumb question, I found a couple marinated boneless pork roasts in the freezer, do you think it's possible to sub for the tenderloins? and if so, do I still add all those ingredients? I know you may not be able to answer this one, but thanks Peegoo? Not have the answer?? Hardly.
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Post by jazzguy on Mar 3, 2020 23:30:26 GMT -5
yeah I know, was just trying to bait him into answering another dumb question ;^)
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Post by jazzguy on Mar 4, 2020 1:28:06 GMT -5
I read a few other recipes online [several said to use ketchup or tomato paste, I think not] I'm going to do a mish mosh of yours w/the apple cider vin, liquid smoke and theirs w/ some sriracha, Sweet Baby Rays, fresh chopped garlic, onions, already have all that stuff layin around. I'm gettin hungry now but probably get to it this Sun afternoon after the gigs are done.
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Post by Peegoo 🏁 on Mar 4, 2020 17:28:00 GMT -5
Don't add too much flavoring other than smoke to the cooking pot because too much will cover the taste of the meat.
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Post by jazzguy on Mar 5, 2020 13:23:29 GMT -5
gotcha, the meat is already dry rubbed anyway I have one Texas smokehouse and one italian herb. I was gonna throw them both in the pot, but I'm thinking since they're so different I may cook them seperately.
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Post by jazzguy on Mar 9, 2020 16:55:32 GMT -5
first batch ready about midnight yesterday, delish, couldn't resist eating a few forkfulls, I added 1/2 an onion and some sriracha and let it cook for 8 hrs second batch underway, pulled pork could be in the rotation now, thanks Peeg!
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Post by jazzguy on Dec 16, 2020 18:03:50 GMT -5
haven't made any since just before covid hit, but today's a snow day so fired up the crock pot. didn't have any fatty pork shoulder but threw a couple pork roasts in there and in addition to the seasonings I melted about 1/4 cup of bacon fat and poured it over everything. still 6 hours of cooking to go.....
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Post by Peegoo 🏁 on Dec 19, 2020 2:01:47 GMT -5
Oh yum... Now I gotta dust this one off too!
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Bopper
Wholenote
Motor City USA
Posts: 503
Age: 72
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Post by Bopper on Dec 19, 2020 11:01:34 GMT -5
Our supermarket has pork shoulder on special this weekend for $1.49/lb. Hmmm...
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Post by jazzguy on Dec 19, 2020 18:35:00 GMT -5
came out great, talk about a quick meal. toast a bun heat up some pork, squirt some sweet baby rays spicy and mix it in. voila!
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Post by Peegoo 🏁 on Dec 19, 2020 21:19:14 GMT -5
It freezes well too; two or three cups shredded in a 1-qt Ziploc. Flatten it out to remove the air and stack 'em up in the freezer.
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Post by K4 on Dec 19, 2020 23:29:37 GMT -5
I had the smoker fired up today, A prime brisket, a pork butt and 3 racks of baby backs.
Most of which is now in the freezer. Not as good frozen but it is hard to smoke when it is snowing or raining.
The drippings from the shoulder drop onto the ribs and that drops onto the brisket. Keeps everything moist without having to baste.
Oops sorry to hijack but I figured this would fit here. If not PM me and I will start a new thread.
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