Recipe Review: Crockpot Pulled Pork -Paleo-style... kind of

Recipe: http://primalbitesblog.com/2013/06/22/easy-crockpot-pulled-pork-and-paleo-tacos/

I found this while on pinterest. It's one of several pulled pork recipes I've bookmarked and I decided that Sunday was the night I was going to try it. I love when I can think ahead on a weekend and just set up something in my favorite kitchen accessory because sure enough we went grocery shopping and the last thing I would have wanted to do upon getting home is come up with dinner.

Alterations: I used both a shoulder roast and some pork chops. I coated them in the spice mix as directed and added to the crockpot.

Taste: The chops were a bit over done. They had the spicy coating, but were rather dry/bland inside. I was not impressed with the overall flavor of it and know that I've made better pulled pork and pork chops in the crockpot in the past.... now if only I could remember what I did?!?


I'd give it 2/5 forks (Is that what I used to use? Who knows, I'll go with it!). As it didn't quiet live up to expectations, I removed it from my board. It was a success, but not one I plan to recreate anytime soon.

Improvised chicken in the crockpot

I had chicken to use up. Part of my evolution as a cook has involved more improvisation. Often my go to recipes rarely taste the same each time as I forgo measurement letting instinct, google and taste be my guide. I'm not quite to the point I can taste a dish and identify what its lacking. Someday... maybe. :)

Working 2nd shift, I tend to cook only a couple times a week and subsist on leftovers. Today I decided to put my new crockpot to use. 

Improvised Chicken in the crockpot

2 boneless skinless chicken breasts

olive oil

onion

shallots

vegetable stock

crushed red pepper

oregano

salt 

pepper

diced tomatoes

a squirt of roasted red pepper dressing

a splotch of pesto

I browned the chicken in the oil with everything except the tomatoes. Put it in the crockpot, used some extra stock to deglaze the pan and then dumped the tomatoes over the chicken. Cooked on high for 4 hours. In my head it would almost form a sauce that would be good over penne noodles with a bit of mozzarella/parmesan cheese sprinkled on for good measure. 

I did not get to enjoy this dish yet as I was at work but I did sneak a bite of the chicken when I got home and I'm ranking it a success! Maybe i'll call it an unbreaded deconstructed chicken parmesan?

Homemade Beef Stew

2pm: Preparation, Cooking, Thoughts

 Today it's a little rainy and dreary so I decided it'd be the PERFECT day to try out a new recipe I found for Beef Stew. I've never made it before, so I am looking forward to seeing how it'll turn out.

I tweaked a recipe that I found on allrecipes.com (Beef Stew)  I set it up in the crock pot, and then started reading the bad reviews. I'm a little nervous now. Although, I'm always nervous in trying a new recipe that it'll fail and I'll have wasted money and time on a dud.

In reading the reviews, it sounded a little bland so I added more Worcestershire sauce and a couple drops of balsamic vinegar. I was also worried that 1.5 cups of broth/stock wasn't enough so I used more. I figured that I can always add corn starch or more flour to thicken it as dinner approaches. Pre-taste tests tell me that I may have too much salt in there. I also did not have celery to add, nor did I add bay leaves. Right now it's really watery. Hopefully 4 hours of cooking on high will thicken it and make it the right amount of flavorful.

I'm also worried about the vegetables cooking as they are supposed to.  I do not have luck with potatoes cooking fully in recipes. I'm hoping the 15 minutes of boiling that I did in order to remove the skins (check out this neat way to remove potato skins) will help the potatoes be more cooked. *crosses fingers*.  If I'm ever making this in a hurry, I may use canned carrots and potatoes.


7pm: The reviews are in

Ok for a first attempt. Branden felt it was a little too onion/carroty and not enough beef. I thought it was pretty flavorful but the meat I used was subpar.

Improvements: 

• use 2 lbs better quality meat, not 1lb stew meat (too fatty, blah for cooking)
• sear meat first, deglaze with stock. could result in better flavor
• chop vegetables better (smaller pieces of onion)

Will I make it again? Yes, with aforementioned changes.

Crock Pot Hot Beef Sandwhiches

Make ahead meals are great... when you have the forethought to actually plan ahead and make them. Crock pots are awesome for the make ahead meals. Not that it's a secret or anything. One of my favorite recipes to make in the crock pot is shredded beef.

Recipe:

• 1 can Campbells French Onion Soup
• 1 package Lipton Beefy Onion soup mix (dry)
• 1 beef chuck roast
• 1 soup can water

This is how I fit it into a working schedule:
PM: Mix all together
Cook on low overnight.

AM (before leaving): shred beef
put in fridge for finishing later

After Work: remove from fridge, cook for 2 hrs on high.

Serve on buns.