Pork - Slow Cooker Recipes wanted!
11-18-2019, 01:33 AM
#11
Senior Member
Thread Starter
Join Date: Feb 2018
Location: North-East England
Posts: 681
I was surprised recently when I had to pick up a new bottle of liquid smoke to find more than one flavor/brand, it was up top (sometimes it is down at the bottom) in the spice area of my regular chain grocery store. I've been using it since the 70s when I was growing up in Alaska, the "preferred" coating for salmon steaks was crushed Ritz crackers, you'd dip the salmon in a milk/egg wash with a little liquid smoke in it, a sprinkle of Johnnies Season Salt, and the crushed Ritz crackers. Halibut didn't use the smoke or the crackers, but cubed and rolled crushed Corn Flakes.
For a holiday dip, one "tall" can salmon (or two tuna size), drained deboned and skinned (8-12 oz??), one 8 oz cream cheese, small amount of finely minced onion, 1-2 tsp liquid smoke. Mix all together well and let sit at least a couple hours/overnight. To be fancy, finely chop approximately equal parts fresh parsley and walnuts and make a log with chilled dip and roll in the mixture. You can also add some of both to the log, especially the parsley to tie it all together. Since we are low carb, we get the mini sweet peppers (hubby does a few jalepenos for himself), cut them in half and fill with some of the dip, and then dip into the nut/parsley mixture. These have been a big hit at company potlucks and other gatherings since the hubby went Keto.
I used to do a big pot of pinto beans in the crock pot, more of a baked bean style than a chili style but I'd usually start with half a bottle or so of BBQ sauce in the bean liquid started the day before. The day of serving in the morning I'd just cube up some pork (we usually had loins available) and throw it in, everything was done lovely in the evening. You could also throw some of that smoke in there too, but a little goes a long way. Really open it away from your food and measure, you don't want a spill.
For a holiday dip, one "tall" can salmon (or two tuna size), drained deboned and skinned (8-12 oz??), one 8 oz cream cheese, small amount of finely minced onion, 1-2 tsp liquid smoke. Mix all together well and let sit at least a couple hours/overnight. To be fancy, finely chop approximately equal parts fresh parsley and walnuts and make a log with chilled dip and roll in the mixture. You can also add some of both to the log, especially the parsley to tie it all together. Since we are low carb, we get the mini sweet peppers (hubby does a few jalepenos for himself), cut them in half and fill with some of the dip, and then dip into the nut/parsley mixture. These have been a big hit at company potlucks and other gatherings since the hubby went Keto.
I used to do a big pot of pinto beans in the crock pot, more of a baked bean style than a chili style but I'd usually start with half a bottle or so of BBQ sauce in the bean liquid started the day before. The day of serving in the morning I'd just cube up some pork (we usually had loins available) and throw it in, everything was done lovely in the evening. You could also throw some of that smoke in there too, but a little goes a long way. Really open it away from your food and measure, you don't want a spill.
Liquid Smoke is definitely something new to me here in the UK.
I’ll be shopping today so will look out for it.
Do any other UK members use it?
11-18-2019, 05:42 AM
#12
Member
Join Date: Oct 2019
Posts: 29
I have no recipe, I just add stuff to the crock pot
add pork
1 lg bottle BBQ sauce
1 pack of McCormicks I like the smokey habenaro. your mileage may very
water to cover
add pork
1 lg bottle BBQ sauce
1 pack of McCormicks I like the smokey habenaro. your mileage may very
water to cover
Last edited by QuiltnNan; 11-18-2019 at 09:01 AM. Reason: copyright pic
11-18-2019, 10:11 AM
#15
Senior Member
Thread Starter
Join Date: Feb 2018
Location: North-East England
Posts: 681
11-18-2019, 01:47 PM
#17
Senior Member
Join Date: Sep 2012
Location: VA
Posts: 464
My favorite recipe for pork loin roast in a crock pot is to get a sharp knife and make small slits into the roast. Insert a garlic clove in each slit (I do a lot but that is up to you). Cover roast with chopped onions, salt, pepper and thyme. Add some water. I sometimes lay potatoes next to the roast.
11-18-2019, 03:39 PM
#18
Senior Member
Thread Starter
Join Date: Feb 2018
Location: North-East England
Posts: 681
11-18-2019, 05:14 PM
#19
Super Member
Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
Posts: 6,127
I looked at Amazon.uk and they have quite the assortment available. I think what I remember from the 70s was Colgin's Liquid Smoke, what I most recently got is Wrights (both which is there on Amazon). My store didn't have Stubbs, but I've actually had Stubbs bbq (hubby and I used to do a lot of eating back in the day) and I probably would have gotten it instead.
I'd say go for Hickory. Small bottle goes a long way and keeps a long time. BTW, the ingredients in Liquid Smoke is -- liquid smoke. Seriously that's what is on the label.
Mesquite for me is more like forest fire than a smoke I like but it was a big craze for awhile. I think it has it's uses but is not my favorite flavor profile.
I'd say go for Hickory. Small bottle goes a long way and keeps a long time. BTW, the ingredients in Liquid Smoke is -- liquid smoke. Seriously that's what is on the label.
Mesquite for me is more like forest fire than a smoke I like but it was a big craze for awhile. I think it has it's uses but is not my favorite flavor profile.
11-18-2019, 06:34 PM
#20
Super Member
Join Date: Jul 2012
Location: Vancouver Island, Beautiful BC
Posts: 2,090
My favourite is basically the same as yours. Instead of adding the veggies, I add a jar of salsa. I love it.
I like pork cooked with what I consider Greek seasoning too. Lemon zest and juice, garlic and oregano. I toss in the lemon halves after zesting and juicing them.
I like pork cooked with what I consider Greek seasoning too. Lemon zest and juice, garlic and oregano. I toss in the lemon halves after zesting and juicing them.
Thread
Thread Starter
Forum
Replies
Last Post
craftybear
Recipes
0
06-27-2011 12:32 PM
