Posted: 9/20/2011 9:25:19 PM EDT
| I am looking for a good crock pot recipe for meat in the crock pot, boston butt,sirloin tip,7 bone, spare/country style ribs... |
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Boston butt
1/4 cup water, apple vinegar or whatever Slice an onion into 4-8 chunks Minced garlic Salt and pepper the meat and place fat side up. Scatter onions and garlic on and around the meat. Add liquid. Cover and cook on low for 8-10 hrs. I do this in the morning and let it cook all day while I'm at work. Once I get home I pull all of the meat out and shred it. Add BBQ sauce as necessary. You can also use it for Spanish/Cuban style dishes without the BBQ sauce. |
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Quoted:
If you buy an already-smoked Boston butt, all you need to do is throw it in the crock pot all day, let it get hot and fall apart, then pull it and mix it with your favorite BBQ sauce. That's my favorite thing to do in a crock pot. This is a very good recipe. |
| I like meat as simple as it can get. With the exception of chicken, which is pretty bland without some doctoring up. Salt, pepper, and garlic powder are all I use on burgers and steaks. So, for a Boston butt, the best thing is to smoke it, pull it, and add just enough BBQ sauce to flavor it. You don't want to cover up the taste of the pork or the smoke. |
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For beef roasts....
Take a package of onion soup mix and mix it with about two cups of water. Pour it over the roast (3-4lb) in the bottom of the crock pot. Make sure that the roast is not completely covered in liquid. It should only come up about halfway. Cut up about 7-8 red skinned potatoes and throw them in, too. Put approximately 1-1 1/2 lbs of baby carrots on top of the potatoes. Break about 15 leaves off of a stalk of celery and crush them in your fingers. Spread them around in the pot (can be done between the potatoes and carrots). Cover and cook on low for about 10 hours. |
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Quoted:
I like meat as simple as it can get. With the exception of chicken, which is pretty bland without some doctoring up. Salt, pepper, and garlic powder are all I use on burgers and steaks. So, for a Boston butt, the best thing is to smoke it, pull it, and add just enough BBQ sauce to flavor it. You don't want to cover up the taste of the pork or the smoke. The best way is to smoke it...I cant leave my egg outside while I am not home... |
i take a roast, inject it with Cajun Injector garlic creole, chop up potatoes, onions, carrots, add cream of mushroom soup and cook on low all day. i added texas pete to tatste and morton season salt, serve over white rice with butter, salt and pepper. it's a throw together dish, but it's awesome 
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Quoted:
For beef roasts.... Take a package of onion soup mix and mix it with about two cups of water. Pour it over the roast (3-4lb) in the bottom of the crock pot. Make sure that the roast is not completely covered in liquid. It should only come up about halfway. Cut up about 7-8 red skinned potatoes and throw them in, too. Put approximately 1-1 1/2 lbs of baby carrots on top of the potatoes. Break about 15 leaves off of a stalk of celery and crush them in your fingers. Spread them around in the pot (can be done between the potatoes and carrots). Cover and cook on low for about 10 hours. Add a can of cream of mushroom soup mixed in with onion soup...you won't regret it
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| Yes, the key to cooking very quick and easy meals with the crock is to use soups as a cooking sauce. IMO BBQ in a crock pot violates all the laws of nature and could open up a deadly wormhole in the space-time continuum so best to avoid that. Take any beef roast type meat, really doesn't matter. Throw it in with couple cans of campbells french onion soup. Whatever veggies you like. Add some water so it doesn't dry out too much and let her go all day. If you want to thicken up the gravy for use on mashed potatoes that night, just mix a few tablespoons of corn starch into a small amount of water and add that. For chicken, we buy the split breasts on sale and freeze them. We'll take two or three of those and put them in (thawed) along with a couple of cans of cream of chicken or cream of mushroom and some water. Later after work when done, we pull the chicken off the bone and put the meat/sauce mixture over egg noodles. You can season any of this however you want. I also do pintos and ham in mine. I let the beans soak the night before. In the morning I rinse them and start them inn the crock with the ham shank or whatever type I throw in. Hell sometimes I use a pack of bacon. I don't add any salt until I get home that afternoon and then season to taste. Hope this helps. |
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Quoted:
Boston butt 1/4 cup water, apple vinegar or whatever Slice an onion into 4-8 chunks Minced garlic Salt and pepper the meat and place fat side up. Scatter onions and garlic on and around the meat. Add liquid. Cover and cook on low for 8-10 hrs. I do this in the morning and let it cook all day while I'm at work. Once I get home I pull all of the meat out and shred it. Add BBQ sauce as necessary. You can also use it for Spanish/Cuban style dishes without the BBQ sauce. my favorite way of making pork carnitas is to cook a Boston butt in a crock pot with seasonings (chili powder, cumin, salt, & pepper), chopped onion and some fresh minced garlic. I cook it about 10-12 hours until it can be pulled apart with a fork. I drain the fat off and serve on tortillas with cilantro, onion, and some lime juice. |
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Quoted:
Boston butt 1/4 cup water, apple vinegar or whatever Slice an onion into 4-8 chunks Minced garlic Salt and pepper the meat and place fat side up. Scatter onions and garlic on and around the meat. Add liquid. Cover and cook on low for 8-10 hrs. I do this in the morning and let it cook all day while I'm at work. Once I get home I pull all of the meat out and shred it. Add BBQ sauce as necessary. You can also use it for Spanish/Cuban style dishes without the BBQ sauce. That is how my Mom does it. If she does it that way, then that is how it should be done. |
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You guys made me buy groceries. I hope you're happy.
Dinner tonight will be applewood smoked pepperjack bacon burgers with jalepenos fried in bacon grease. Tomorrow will be slow-cooked split chicken breast. I got a couple cans of cream o' chicken, some carrots, some red taters, and a sweet onion. Split chickens are on sale for 99 cents/lb at Kroger right now. They have that sale pretty often, but you can take the split breasts and clean them down to a boneless breast and come out cheaper than the $1.99/lb sale they have sometimes on boneless-skinless. |
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http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/
I've cooked the above recipe a few times, very good stuff. The recipe uses an oven but a crock pot should be fine. |
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OK here is is:
4.5lbs of meat (boston butt) 1 cup of vinegar 1/2 cup of ketchup 1/4 cup of Worcestershire sauce* 1/8 liquid smoke* 1/8 hot sauce* salt, pepper, oregano to taste (we used a mixed small plastic bowl to hold it all in as a house seasoning) 1/2 onion sliced Mix sauce together with a wisk then pour over meat. Drop into pot and put on low for 10 hours * notes fix to taste... these are approximates |
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8 big chicken breasts, a jar of salsa the heat you like, 1/4 cup of oil, 2 little packs of goya veggie/cilantro powder.
Let if cook until falling apart (hours and hours). Pull out the meat, strain it a bit, and either eat with warm tortillas or: Roll up in warm tortillas with jack cheese inside, then put in pan. Cover with enchilada sauce, a bit more jack cheese, and bake. Killer side dish if you dont want enchiladas: 1 can goya pink beans 1 can goya red beans half a bag of frozen onion/3pepper mix, chopped up. 2 packs goya veggie/cilantro powder 2 packs goya jamon powder Low boil in pot while you are straining the chicken Serve over rice, with a pile of salsa chicken next to it. Add sour cream. Drink tecate till you almost pass out. |
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Here's what I did:
1 split chicken breast, seasoned liberally with Montreal Chicken seasoning, threw it in the crock pot. Covered with two small cans of cream of chicken soup. Chunked about 6-8 red potatoes and one sweet onion. Threw in a handful or two of baby carrots. Let it cook for about 10-12 hours, moving things around every few hours, refrigerated it, and gave it another couple hours the next day. Served over rice. It was great. Like a chicken and rice stew. The only problem is that the split breasts came apart. I mean completely apart. As in, every tiny little bone in the chicken got mixed up into the stew. Made it more work than it was worth to pick around the bones, some of which were so small you only found them inside your mouth. |