Recipes to cook on the stove all day

Red beans and rice
Cassoulet
Beef bourguignon
Chicken stock and chicken soup
Beef stock and beef vegetable soup

Sunday gravy/red sauce

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Sunday gravy/red sauce

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This. If you don't go at least 8 hours you aren't done.

Homemade chicken stock for chicken soup

Homemade Saturday White Bread from Flour, Water, Salt, Yeast

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Can cook in oven if you don't have a smoker

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I second the oven slow roasted pork butt. Delicious, simple and amazing smell to work up an appetite.

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Care to share your technique?

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Here's how I do mine, other may agree or disagree:

I will cut deep slits in the roast and salt and pepper each hole, place a clove of garlic, a piece of green onion and a sprig of parsley in each hole. For a typical 10 lb. butt, I'll make about 10 slits and fill with the above.

After that I season the outside real good with salt and pepper and in a heavy cast iron pot I'll add just a bit of bacon grease and let that get almost smoking hot. Put the roast in the pot and brown it long enough to get a nice crust on all sides of the meat. My cast iron pot is a 12 qt. beast. The pot and lid probably weigh 20+ lbs.

Have the oven preheating to 275 degrees while doing the roast prep and browning off.

In the same cast iron pan I used to brown the roast I'll remove the meat and put thick slices of onions on the bottom of the pot, add about 12 oz. of liquid (I use either chicken or beef stock) but water will suffice.

Place the roast on top of the onions and put the roast in the oven to slow cook. I will cover the pot with the heavy lid from my cast iron pot.

You can cook this roast for a good 4-5 hours at that temperature. It is almost impossible to ruin a pork butt since it contains a good bit of fat that will keep the meat moist.

When done, the blade bone will easily pull out with a pair of tongs and the meat should be "fall apart" tender.

If you want a 1 pot meal, you can add potatoes, carrots and any other vegetable you want to the pot while the roast is cooking for the last 1 1/2 hours or so.

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Care to share your technique?

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Glad to.

I look for a whole Boston Butt similar to what you would smoke for pulled pork.

I season with kosher salt and pepper only and score the fat side to make some “cracklin’ like” chunks and bark on top.

Line a shallow baking sheet with foil, set a rack in the pan to keep the bottom of the butt out of the drippings to get some bark going on the bottom too.



Roast around 250-275 until you hit the normal temp for pulled pork - around 200 degrees internal.

Depending on the size of the butt, this might take 8 hours or more. It seems to go faster than on the smoker.



Rest and use like you would a smoked butt.

My favorite thing to do is make Cubans out of the leftovers.

It’s one of my favorite things to cook on a lazy weekend. It’s worth it just to get the taste of the graton like pieces on top.

I’ve tried different seasonings and rubs, and I’ve decided I prefer kosher salt and black pepper only for this method.

Serving tip: after it has rested, take some tongs and grab one of those fat cap squares, push down and twist and pull out a big chunk of meat along with the crunchy parts. Makes me want some right now!!