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Slow-Cooking Tips…

Slow-Cooking Tips:vegetables

Just before we stash our slow-cookers away for yet another year, let’s wrap it up with a few hints & lessons learnt with this style of cooking. And a recipe or two…

This is the shoulder season where, along with the warming of the days & new green tips shooting through, there’s still a few drenching rains & chilly winds around. Times when you want to stay inside with the delicious wafts of cooking permeating the home, tantalizing your tastebuds, hungry with anticipation that feeds the soul & warms the cockles of your heart :))pulled pork

**Best Cuts…

Chuck steak, round steak, skirt, gravy beef, osso bucco, silverside, bone in cuts of chicken, whole chicken, lamb shanks, forequarter, neck, shoulder, pork leg steaks, diced shoulder pork, loin chops, ribs.

Tips: trim off excess fat & brown first, to lock in juices & add colour & flavour.

**When to add ingredients…

Hard veggies-at the beginning. Peas, corn & cooked pasta-last 30 mins. Leafy greens, canned beans, dairy products like cream, fish-last 15 mins. Fresh herbs-just on service time.

Tips: cut veggies same size. Saute garlic, onion, spices before adding to slow-cooker, frozen veggies take longer.

Slow-cooking requires less liquid so reduce liquid by half when converting recipes.leeks & fennel

**Conversion times…

On stove top 15-30 mins. 1 1/2- 2 1/2 hrs. on high 4-6 hrs. on low

On stove 30-45 mins. 2-3 hrs. on high 6-8 hrs. on low

On stove 45 mins-3hrs 4-6 hrs. on high 8-12 hrs on low

Most dishes can be cooked on either setting.

Converting from high to low:

High 3hrs.= Low 7hrs. 4hrs=8hrs. 5hrs=9hrs. 6hrs=10hrs. 7hrs=11hrs. 8hrs=12hrs.

**Secrets to success…

Fill cooker only 1/2 -3/4 full to cook food evenly.

Keep lid on to maintain temp.

If to much liquid, remove lid & turn on high for last 30mins. Or add cornflour blended with pan juices.bacon & leeks

**Safety first…

Always thaw ingredients before cooking.

Don’t store cooked foods in cooker in fridge.

Don’t reheat in slow cooker.

My tastebuds have been yearning for all things pork lately, lots of porky bits…. So in the slow-cooker it goes & invite the family over as a bit of a catch-up & a reason for making so much food :))

Mumma Mia! Imagine the smells all day, teasing…pulled pork & coleslaw

**Slow Cooked Pulled Pork:

  • 2 kg shoulder of pork
  • sea salt, freshly ground black pepper
  • 1 tblspn packed dark brown sugar
  • 1 tblspn chilli powder
  • 1/2 tspn ground cumin
  • 1/4 tspn ground cinnamon
  • 2 onions, halved
  • 2 carrots, peeled & halved
  • 2 sticks celery, halved
  • 1 bulb garlic, skin on
  • 500 ml water or stock
  1. Put all veggies in even layer in the slow cooker & pour in stock. Combine sugar, chilli powder, salt, pepper, cumin, & cinnamon in a small bowl. Pat pork dry with paper towels. Rub the spice mixture all over the pork & place on top of veggies. Cover & cook until the pork is tender, about 6-8 hours on high or 8-10 hours on low.
  2. Turn off slow cooker, remove pork to cutting board. We took the skin off at this point & popped it under the grill to get nice & crackly. Pour veggies from the slow cooker through a strainer & set aside the liquid.
  3. If the pork has a bone, remove it. Using 2 forks, shred meat into bite-sized pieces, discarding any large pieces of fat. Return shredded meat to the slow cooker, add barbecue sauce if using, & mix to combine. If you’re not using barbecue sauce, (I used Hoisin,) skim some of the strained cooking juices, & add a little at a time until the pork is just moistened. Taste, season as needed.pulled pork

We put it all in the middle of the table with lots of serviettes, crispy roast potatoes in their jackets, some crunchy rainbow coleslaw & big bowl of homemade Hoisin sauce. Delish!

Don’t forget the many sweet things you can create too….

I invite you to add your experiences, sensations, flops & findings for us all to learn from. Just pop them in below… & thanks heaps for sharing.soup

  1. I had to laugh at pulled pork in the slow cooker. That’s how I make mine too but my son, the purist of all things BBQ wrote to me last year and said, “Mom, it’s time you stepped up to a smoker.”

    I haven’t made the leap yet.

    Great post.

    • Oh thanks Maureen :))
      Yep, I really wanted to go Hoisin way….& I’d never made it before so was keen to give it a go.
      It is a fabulous sauce & I’ve since found so many other uses for it as well.
      Would’ve put the recipe up but there were way to many words already xx

  2. I heart my slow cooker! Good tip RE the liquids – I always add waaaay too much and am left with soggy sauces.

    • Great name :)) So glad you picked up a tip. If we can all get just one tip that works for us then it’s a win win for all.
      Oh & thanks so much for stopping by….It’s what keeps us running….cheers Roni xx

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