.....to visit me and he's tearing the house apart (good thing cuz Imma
lazy ol' geezer).

Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
buns). Any suggestions on how to make pull-pork or jes follow the
intructions (recipe) that came with the pot?

Recommend any good crock-pot recipe sites?

nb

On 17 Jun 2020 13:15:26 GMT, notbob > wrote:

>....to visit me and he's tearing the house apart (good thing cuz Imma
>lazy ol' geezer).
>
>Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
>innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
>buns). Any suggestions on how to make pull-pork or jes follow the
>intructions (recipe) that came with the pot?
>
>Recommend any good crock-pot recipe sites?
>
>nb
crock pot recipe is probably good. Those kind of recipes usually
appeal to everyone and are generally easy to do. Have fun.
Janet US

On 2020-06-17, U.S Janet B > wrote:

> appeal to everyone and are generally easy to do. Have fun.

Thanks, Janet.

nb

On Wednesday, June 17, 2020 at 8:31:38 AM UTC-5, U.S. Janet B. wrote:
>
> crock pot recipe is probably good. Those kind of recipes usually
> appeal to everyone and are generally easy to do. Have fun.
> Janet US
>
The meat will be very, very tender, too.

On 6/17/2020 9:15 AM, notbob wrote:
> ....to visit me and he's tearing the house apart (good thing cuz Imma
> lazy ol' geezer).
>
> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
> buns). Any suggestions on how to make pull-pork or jes follow the
> intructions (recipe) that came with the pot?
>
> Recommend any good crock-pot recipe sites?
>
> nb
>
Loin is very lean to make pulled pork. I'd use a butt or picnic and
roast the loin.

On Wednesday, June 17, 2020 at 10:32:16 AM UTC-5, Ed Pawlowski wrote:
>
> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.
>
Remember several weeks ago I said I had a pork loin in the freezer I'd give
away to the first one to show up at my door? Well, a few weeks ago I dug it
out and let it thaw then sliced it into ¾ inch thick slices. Those went into
a HOT skillet to brown on both sides then I added mushrooms and the dreaded
can of diluted cream of mushroom soup. Simmered all very slowly for about
an hour.

Served with fried corn and green beans. Heavenly!

" wrote:
>
> Remember several weeks ago I said I had a pork loin in the freezer I'd give
> away to the first one to show up at my door? Well, a few weeks ago I dug it
> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> can of diluted cream of mushroom soup. Simmered all very slowly for about
> an hour.
>
> Served with fried corn and green beans. Heavenly!

I do that occasionally with pork chops. I like to add
mashed potatoes on the side too for that good "gravy."
I also only dilute the can with about 1/3 can water.

Just curious:
If it turned out heavenly, why did you describe the can of
cream of mushroom soup as "the dreaded can of...?"

On Thu, 18 Jun 2020 05:39:30 -0400, Gary > wrote:

" wrote:
>>
>> Remember several weeks ago I said I had a pork loin in the freezer I'd give
>> away to the first one to show up at my door? Well, a few weeks ago I dug it
>> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
>> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
>> can of diluted cream of mushroom soup. Simmered all very slowly for about
>> an hour.
>>
>> Served with fried corn and green beans. Heavenly!

Corn, green beans and a dead animal. American heaven!

Bruce wrote:
>
> Gary wrote:
>
> " wrote:
> >>
> >> Remember several weeks ago I said I had a pork loin in the freezer I'd give
> >> away to the first one to show up at my door? Well, a few weeks ago I dug it
> >> out and let it thaw then sliced it into ¾ inch thick slices. Those went into
> >> a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> >> can of diluted cream of mushroom soup. Simmered all very slowly for about
> >> an hour.
> >>
> >> Served with fried corn and green beans. Heavenly!
>
> Corn, green beans and a dead animal. American heaven!

Get back to us once you quit eating dead animals.

On Thursday, June 18, 2020 at 4:43:25 AM UTC-5, Bruce wrote:
>
> " wrote:
> >>
> >> Served with fried corn and green beans. Heavenly!
>
> Corn, green beans and a dead animal. American heaven!
>
Hot damn, it was!! I cook corn about 2-3 times a year so it was a treat.
When I cook corn I don't have any other starches with the meal and that
includes bread. The piggy was dang good, too.

Oink! oink! oink!

On Wednesday, June 17, 2020 at 11:41:50 PM UTC-10, Gary wrote:
> " wrote:
> >
> > Remember several weeks ago I said I had a pork loin in the freezer I'd give
> > away to the first one to show up at my door? Well, a few weeks ago I dug it
> > out and let it thaw then sliced it into ž inch thick slices. Those went into
> > a HOT skillet to brown on both sides then I added mushrooms and the dreaded
> > can of diluted cream of mushroom soup. Simmered all very slowly for about
> > an hour.
> >
> > Served with fried corn and green beans. Heavenly!
>
> I do that occasionally with pork chops. I like to add
> mashed potatoes on the side too for that good "gravy."
> I also only dilute the can with about 1/3 can water.
>
> Just curious:
> If it turned out heavenly, why did you describe the can of
> cream of mushroom soup as "the dreaded can of...?"

I used to cook pork chops in mushroom soup back in the day. These days it feels so retro to cook like that. We have a lot of cans of the soup because my son uses it in his green bean casserole. I was almost going to open a can for my hamburger steak but chickened out. As they say, "you can't ever go back again..."

"dsi1" wrote in message
...

On Wednesday, June 17, 2020 at 11:41:50 PM UTC-10, Gary wrote:
> " wrote:
> >
> > Remember several weeks ago I said I had a pork loin in the freezer I'd
> > give
> > away to the first one to show up at my door? Well, a few weeks ago I
> > dug it
> > out and let it thaw then sliced it into ž inch thick slices. Those went
> > into
> > a HOT skillet to brown on both sides then I added mushrooms and the
> > dreaded
> > can of diluted cream of mushroom soup. Simmered all very slowly for
> > about
> > an hour.
> >
> > Served with fried corn and green beans. Heavenly!
>
> I do that occasionally with pork chops. I like to add
> mashed potatoes on the side too for that good "gravy."
> I also only dilute the can with about 1/3 can water.
>
> Just curious:
> If it turned out heavenly, why did you describe the can of
> cream of mushroom soup as "the dreaded can of...?"

I used to cook pork chops in mushroom soup back in the day. These days it
feels so retro to cook like that. We have a lot of cans of the soup because
my son uses it in his green bean casserole. I was almost going to open a can
for my hamburger steak but chickened out. As they say, "you can't ever go
back again..."

===

Sounds better to me))

dsi1 wrote:
>
> I used to cook pork chops in mushroom soup back in the day.
> These days it feels so retro to cook like that.

If the food is right and you love it, why change?

On Thursday, June 18, 2020 at 4:41:50 AM UTC-5, Gary wrote:
>
> Just curious:
> If it turned out heavenly, why did you describe the can of
> cream of mushroom soup as "the dreaded can of...?"
>
Some people take great offense and become righteous when canned soup is
mentioned being used as part of a dish that is prepared.

On Thu, 18 Jun 2020 13:13:12 -0700 (PDT), "
> wrote:

>On Thursday, June 18, 2020 at 4:41:50 AM UTC-5, Gary wrote:
>>
>> Just curious:
>> If it turned out heavenly, why did you describe the can of
>> cream of mushroom soup as "the dreaded can of...?"
>>
>Some people take great offense and become righteous when canned soup is
>mentioned being used as part of a dish that is prepared.

Adding a can of industrial soup ruins the idea of home cooking. Just
buy yourself a TV dinner.

But as the philosopher said: To each their own.

On 2020-06-17 11:32 a.m., Ed Pawlowski wrote:
> On 6/17/2020 9:15 AM, notbob wrote:
>> ....to visit me and he's tearing the house apart (good thing cuz Imma
>> lazy ol' geezer).
>>
>> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
>> innit.Â* Plan to make pull-pork sliders with (w/ King Hawaiian slider
>> buns).Â* Any suggestions on how to make pull-pork or jes follow the
>> intructions (recipe) that came with the pot?
>>
>> Recommend any good crock-pot recipe sites?Â*
>>
>> nb
>>
> Loin is very lean to make pulled pork.Â* I'd use a butt or picnic and
> roast the loin.

I have always used butt, but.... as cheap as it is per pound, it ain't
cheap. Between the bone, the skin and the huge wads of fat, there is a
lot of waste. I guess what is important is that it turns out so well.

On Wed, 17 Jun 2020 12:20:02 -0400, Dave Smith
> wrote:

>On 2020-06-17 11:32 a.m., Ed Pawlowski wrote:
>> On 6/17/2020 9:15 AM, notbob wrote:
>>> ....to visit me and he's tearing the house apart (good thing cuz Imma
>>> lazy ol' geezer).
>>>
>>> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
>>> innit.Â* Plan to make pull-pork sliders with (w/ King Hawaiian slider
>>> buns).Â* Any suggestions on how to make pull-pork or jes follow the
>>> intructions (recipe) that came with the pot?
>>>
>>> Recommend any good crock-pot recipe sites?Â*
>>>
>>> nb
>>>
>> Loin is very lean to make pulled pork.Â* I'd use a butt or picnic and
>> roast the loin.
>
>I have always used butt

Dave, there are better newsgroups for this kind of talk.

On 2020-06-17, Ed Pawlowski > wrote:

> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.

Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.

Even then, I didn't remove ALL the fat cap as instructed). Left a
little fer flavor.

nb

On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> On 2020-06-17, Ed Pawlowski > wrote:
>
> > Loin is very lean to make pulled pork. I'd use a butt or picnic and
> > roast the loin.
>
> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
>
> Even then, I didn't remove ALL the fat cap as instructed). Left a
> little fer flavor.
>
> nb

I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.



About a 3-4 lb pork butt - bone in is fine or not
4-5 slices of bacon
5-6 large cloves of garlic, chopped
1 1/2 T. Black Hawaiian Lava Salt
2 T. Liquid Smoke

Cut the raw bacon pieces in half and line the bottom of the crock pot with them.

Chop the garlic and sprinkle over the bacon.

This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.

Poke holes in the pork butt and rub it well with the Black Hawaiian salt.

Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.

Sprinkle the Liquid Smoke over the pork butt.

Do not add any other liquid to the pot. Â*You want the pork to roast in the crock pot, not braise. Â* It puts out enough of it's own juices.

I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.

You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have. Â*Probably start out on hi and go to low after 4 hours. Â*You want it to be fall apart tender.

Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.

This pulled pork can be used in a myriad of ways€¦

I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
Then I use it for carnitas or tacos or burritos etc.
You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.

ImStillMags wrote:
> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>> On 2020-06-17, Ed Pawlowski > wrote:
>>
>>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
>>> roast the loin.
>>
>> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
>>
>> Even then, I didn't remove ALL the fat cap as instructed). Left a
>> little fer flavor.
>>
>> nb
>
> I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
>
>
>
> About a 3-4 lb pork butt - bone in is fine or not
> 4-5 slices of bacon
> 5-6 large cloves of garlic, chopped
> 1 1/2 T. Black Hawaiian Lava Salt
> 2 T. Liquid Smoke
>
> Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
>
> Chop the garlic and sprinkle over the bacon.
>
> This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
>
> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>
> Place the pork butt fat side down (trim as much fat as you like, your preference) on top of the bacon and garlic.
>
> Sprinkle the Liquid Smoke over the pork butt.
>
> Do not add any other liquid to the pot. ÂÂ*You want the pork to roast in the crock pot, not braise. ÂÂ* It puts out enough of it's own juices.
>
> I cooked mine 10 hours on low because that's how long I was out of the house at work, etc.
>
> You can vary your cooking time and cook in the crockpot on either hi or low depending on how much time you have. ÂÂ*Probably start out on hi and go to low after 4 hours. ÂÂ*You want it to be fall apart tender.
>
> Pull the pork apart and stir around in the crock pot to mix all the juices and bacon and garlic around in the pork.
>
> This pulled pork can be used in a myriad of ways€¦
>
> I like to serve it initially with cole slaw and potato salad like a good ol pulled pork dinner.
> Then I use it for carnitas or tacos or burritos etc.
> You can mix the pulled pork with bbq sauce and serve as pulled pork sandwiches, etc.
>
>
>


2 tablespoons of liquid smoke? I bet it tastes like an old
stovepipe from a wood burning heater.

I like just enough smoke flavor to taste it's there, but I reckon
some folks do like a stronger smoke flavor.

On Wednesday, June 17, 2020 at 6:21:39 PM UTC-7, Hank Rogers wrote:
> ImStillMags wrote:
> > On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
> >> On 2020-06-17, Ed Pawlowski > wrote:
> >>
> >>> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> >>> roast the loin.
> >>
> >> Yes, I know, Ed. But, I following Crock-Pot's intructions to the T.
> >>
> >> Even then, I didn't remove ALL the fat cap as instructed). Left a
> >> little fer flavor.
> >>
> >> nb
> >
> > I'm probably late to this party. But here's my favorite recipe to do a crock pot pork butt. I use it for a lot of different things.
> >
> >
> >
> > About a 3-4 lb pork butt - bone in is fine or not
> > 4-5 slices of bacon
> > 5-6 large cloves of garlic, chopped
> > 1 1/2 T. Black Hawaiian Lava Salt
> > 2 T. Liquid Smoke
> >
> > Cut the raw bacon pieces in half and line the bottom of the crock pot with them.
> >
> > Chop the garlic and sprinkle over the bacon.
> >
> > This is a very fatty cut of pork so you will have lots of good fat in the finished product. Or trim off as much fat as you prefer.
> >
> > Poke holes in the pork butt and rub it well with the Black Hawaiian salt.

On 6/17/2020 9:21 PM, Hank Rogers wrote:
> ImStillMags wrote:
>> On Wednesday, June 17, 2020 at 1:26:00 PM UTC-7, notbob wrote:
>>> On 2020-06-17, Ed Pawlowski > wrote:
>>>
>>>> Loin is very lean to make pulled pork.Â* I'd use a butt or picnic and
>>>> roast the loin.
>>>
>>> Yes, I know, Ed.Â* But, I following Crock-Pot's intructions to the T.
>>>
>>> Even then, I didn't remove ALL the fat cap as instructed).Â* Left a
>>> little fer flavor.Â*
>>>
>>> nb
>>
>> I'm probably late to this party.Â* But here's my favorite recipe to do
>> a crock pot pork butt.Â* I use it for a lot of different things.
>>
>>
>>
>> About a 3-4 lb pork butt - bone in is fine or not
>> 4-5 slices of bacon
>> 5-6 large cloves of garlic, chopped
>> 1 1/2 T. Black Hawaiian Lava Salt
>> 2 T. Liquid Smoke
>>
>> Cut the raw bacon pieces in half and line the bottom of the crock pot
>> with them.
>>
>> Chop the garlic and sprinkle over the bacon.
>>
>> This is a very fatty cut of pork so you will have lots of goodÂ* fat in
>> the finished product.Â* Or trim off as much fat as you prefer.
>>
>> Poke holes in the pork butt and rub it well with the Black Hawaiian salt.
>>
>> Place the pork butt fat side down (trim as much fat as you like, your
>> preference) on top of the bacon and garlic.
>>
>> Sprinkle the Liquid Smoke over the pork butt.
>>
>> Do not add any other liquid to the pot. ÂÂ*You want the pork to roast
>> in the crock pot, not braise. ÂÂ* It puts out enough of it's own juices.
>>
>> I cooked mine 10 hours on low because that's how long I was out of the
>> house at work, etc.
>>
>> You can vary your cooking time and cook in the crockpot on either hi
>> or low depending on how much time you have. ÂÂ*Probably start out on hi
>> and go to low after 4 hours. ÂÂ*You want it to be fall apart tender.
>>
>> Pull the pork apart and stir around in the crock pot to mix all the
>> juices and bacon and garlic around in the pork.
>>
>> This pulled pork can be used in a myriad of ways€¦
>>
>> I like to serve it initially with cole slaw and potato salad like a
>> good ol pulled pork dinner.
>> Then I use it for carnitas or tacos or burritos etc.
>> You can mix the pulled pork with bbq sauce and serve as pulled pork
>> sandwiches, etc.
>>
>>
>>
>
>
> 2 tablespoons of liquid smoke? I bet it tastes like an old stovepipe
> from a wood burning heater.
>
> I like just enough smoke flavor to taste it's there, but I reckon some
> folks do like a stronger smoke flavor.
>
>
>
>
>
You really have to be careful with the liquid. I've used it a couple of
times where it gave that hint of smoke but it is very easy to ruin
something.

On 2020-06-18, ImStillMags > wrote:

> 4-5 slices of bacon

I like the idea of "bacon". I'll try it, next time.

I WILL put it on low heat after 4 hrs. though.

I found another smaller bottle of Baby Ray's bbq sauce. Half full,
but added some beer (Coors Banquet) and ketchup. Also added some
pwdrd garlic, sweet ginger, and red ppr. Got some WW house brand
slider buns (not as good as King Hawaiin).

Got NO liquid smoke but wouldn't use that much, anyway (unless it was
waaaaay better than the bottle I threw away. Like the "stove pipe" anology).

The last batch turned out, OK, but had potato salad and cole slaw to
go with it. Only got some fresh grn onions and hummus, this time.

Oh, and quinoa ain't bad, either. Better'n "rice".

nb

Ed Pawlowski wrote:

> On 6/17/2020 9:15 AM, notbob wrote:
> > ....to visit me and he's tearing the house apart (good thing cuz
> > Imma lazy ol' geezer).
> >
> > Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> > innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
> > buns). Any suggestions on how to make pull-pork or jes follow the
> > intructions (recipe) that came with the pot?
> >
> > Recommend any good crock-pot recipe sites?
> >
> > nb
> >
> Loin is very lean to make pulled pork. I'd use a butt or picnic and
> roast the loin.

Actually I cut loin to 1inch thick and marinate then fast pan fry in
cast iron. Pork Butt is (agreed) more the thing for pulled pork.

Sqwertz wrote:

> On Wed, 17 Jun 2020 11:32:13 -0400, Ed Pawlowski wrote:
>
> > On 6/17/2020 9:15 AM, notbob wrote:
> >> ....to visit me and he's tearing the house apart (good thing cuz
> Imma >> lazy ol' geezer).
> >>
> >> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> >> innit. Plan to make pull-pork sliders with (w/ King Hawaiian
> slider >> buns). Any suggestions on how to make pull-pork or jes
> follow the >> intructions (recipe) that came with the pot?
> >>
> >> Recommend any good crock-pot recipe sites?
> >>
> >> nb
> >>
> > Loin is very lean to make pulled pork. I'd use a butt or picnic
> > and roast the loin.
>
> Even roasting would be better than the crock pot. It concentrates
> the pork juices ad lets the fat drip away rather than squeezing them
> out into the crock put and making a slop. Then pull and mix with
> BBQ sauce and heat briefly again.
>
> I made pulled pork last night - on the smoker using butt.
>
> -sw

Thats only because ou do not get crockpot cooking. The *same* fat is
leached out in the oven or smoker. You DECANT that then shred.

On Saturday, June 20, 2020 at 5:21:39 PM Sqwertz wrote:
>
> > I made pulled pork last night - on the smoker using butt.
> >
> > -sw
>
I did my normal shopping on Thursday and Kroger had Boston butts advertised
at 99¢ per pound. I wasn't expecting much and I wasn't disappointed. Way
too fatty even for pulled pork. The ratio for lean to fat was at about 50%
plus a hefty fat cap.

Sheldon's brother came out too, here he is letting
Shelly know -

https://imgur.com/a/hFCN0

On Wednesday, June 17, 2020 at 8:15:30 AM UTC-5, notbob wrote:
>
> ....to visit me and he's tearing the house apart (good thing cuz Imma
> lazy ol' geezer).
>
> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
> buns).
>
> nb
>
I want to know how the crockpot pulled pork turned out; you haven't reported
back. Was it fabulous? Did your brother leave you any or is he no longer
speaking to you after you did the dish in the slow cooker?

notbob wrote:

> ....to visit me and he's tearing the house apart (good thing cuz Imma
> lazy ol' geezer).
>
> Anyhow, I got a new 4 qt Crock-Pot and a 3-1/2 lb pork loin to cook
> innit. Plan to make pull-pork sliders with (w/ King Hawaiian slider
> buns). Any suggestions on how to make pull-pork or jes follow the
> intructions (recipe) that came with the pot?
>
> Recommend any good crock-pot recipe sites?
>
> nb

I do that all the time.

Loin actually isn't optimal here but will work. Tuck pork in and add 2
TB or so of soy sauce. I recommend 1/2 TB of worstershire. Now 1TB
vinegar (brown cane sugar or spiced).

No other liquids are added unless you want 'soup'.