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Started By
Message
Pork Shoulder slow cook
Posted on 5/1/13 at 7:10 pm
Posted on 5/1/13 at 7:10 pm
Roasting 2 lbs of pork shoulder in a Le Crosset pot in the oven.
Trying a simpler recipe this time.
2 lbs pork
salt & pepper
roasted red peppers
half can of Cream of Mushroom
half can of Cream of Celery
four tablespoons of chopped garlic
siracha
one tablespoon of basil paste
A little water
Cooking on 325 for about three hours
Serving over rice.
I'll let yall know how it turns out around 9pm.
Trying a simpler recipe this time.
2 lbs pork
salt & pepper
roasted red peppers
half can of Cream of Mushroom
half can of Cream of Celery
four tablespoons of chopped garlic
siracha
one tablespoon of basil paste
A little water
Cooking on 325 for about three hours
Serving over rice.
I'll let yall know how it turns out around 9pm.
4
Posted on 5/2/13 at 12:46 pm to The Levee
Posted on 5/2/13 at 2:05 pm to The Levee
you ruined it with all the canned stuff in my opinion. And I don't understand what the basil paste is doing in it. But hey if you like it go for it. Hope you like it.
Posted on 5/2/13 at 2:06 pm to The Levee
quote:
Trying a simpler recipe this time.
quote:
2 lbs pork
salt & pepper
roasted red peppers
half can of Cream of Mushroom
half can of Cream of Celery
four tablespoons of chopped garlic
siracha
one tablespoon of basil paste
A little water
Does not compute.
Posted on 5/2/13 at 2:22 pm to The Levee
Leave out the
and the
At the halway point take out 3 cups of liquid and make a roux with mushrooms and medley and return it to the pot....it makes a difference.
quote:
half can of Cream of Mushroom
half can of Cream of Celery
and the
quote:
siracha
one tablespoon of basil paste
At the halway point take out 3 cups of liquid and make a roux with mushrooms and medley and return it to the pot....it makes a difference.
This post was edited on 5/2/13 at 2:25 pm
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