Foods look and taste better if meats
are browned and vegetables sauteed before they are added to the slow cooker. You
can get a head start by chopping and measuring ingredients and sauteing the
vegetables the night before.
For safety's sake, saute meat just before it is added to the cooker, and
refrigerate meat separately from the other ingredients until you are ready to
Keeping the lid on the slow cooker is also key to safety.
"The direct heat from the pot, lengthy cooking and steam created within the
tightly covered container combine to destroy bacteria and make the slow cooker a
safe process for cooking foods," says a fact sheet from the U.S. Department of
Agriculture's Food Safety and Inspection Service.
Crock Pot Old South Pulled Pork on a Bun
1 T. vegetable oil
2 onions, finely chopped
6 cloves garlic, minced
1 T. chili powder
1 t. cracked black peppercorns
1 C. tomato-based chili sauce
1/4 C. packed brown sugar
1/4 C. cider vinegar
1 T. Worcestershire sauce
1 t. liquid smoke
1 boneless pork butt, trimmed of excess fat, about 3 pounds
Kaiser or onion buns, halved and warmed
In a skillet, heat oil over medium heat. Add onions; cook until soft. Add
garlic, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili
sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to
combine; bring to a boil.
Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to
12 hours or on HIGH for 6 hours, until pork is falling apart.
Transfer pork to a cutting board; pull the meat apart in shreds, using two
forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork
and sauce over warm buns.
Yield: 6 to 8 servings.
Note: You can prepare sauce in advance and refrigerate overnight. The next
morning, proceed as directed.