Had a request for what was in that crock pot the other night. The one that made Ava do a happy meat jig. And since I am not above a good EASY crock pot recipe or casserole dish, I'm obliged to share a little foodie love. By the way, I love me a casserole and have some American thighs to show for it. Especially in the winter, smothered with cheese, bubbling up at 350 degrees for 1 hour in the oven. You know the kind you can still smell in the morning? And it is too cold to open the windows so you have to burn a Yankee candle? Oh yeah. Not one shred of east coast urban gal left in me...color me Indiana.
Well, here it is.
1. 1 big hunk of pork (I used a huge slab of pork shoulder that had probably been in the freezer since 1996. Kidding, I cleaned the freezer in '98 so it couldn't have been that old.) Defrost the thing, however you might.
2. Pour one can of beer in the crock pot.
3. Pour one jar of banana peppers juice and all into the crock pot.
That's it folks. The whole kit and kaboodle. Now, I let it simmer for 2 hours on high and then another 5-6 on low. But if you are a working stiff...put that puppy on low for 10 hours.
When you open the crock pot use a big fork to sort of pull it all apart, making it shredded. I swear I'd never eat loose meat never mind swoon over it. Good God, I feel as though I'm channeling my inner Paula Dean. Don't you just love her?
Now I know you are wondering...did she make that up? Oh hell no, you know me by now. Why invent it when you can steal it? I give full credit to a gal named Courtney, she hostessed a Pink Evita event recently and told me what was making her house smell yummylicious. It's her recipe or maybe her mother-in-laws, who really knows?
Go forth and make pulled pork. May the force be with you.