Saturday, March 19, 2011

Cajun pulled pork time

Ladies and Gentlemen, my new best friend is our Hamilton Beach programable Stay or Go Slow Cooker. I started out last Saturday with chicken adobo, and I made another batch on Monday. So, I wondered what to make next and I stumbled onto this recipe for Cajun pulled pork.



This picture isn't the most flattering one in the world...



...and this one makes the meat look a lot more pink than it actually turned out. The beauty of the slow cooker is that if you work at night like I do, you can set the thing and go to sleep, and your main course is ready when you wake up.



This, is how it actually turned out. I would add about a little less than a tablespoon to the spice rub, but otherwise, it was a perfect recipe. Laissez les bon temps rouler.

5 comments:

Princess LadyBug said...

I just LOVE my slow cooker. I use it to make everything from a simple pot roast with potatoes & carrots to pasta e fagioli soup to the chicken & black bean filling for enchiladas. It's a fabulous tool! :D

Cormac Brown said...

Princess,

Ooh, pasta e fazzol, that's a great idea! I agree about the versatility of the slow cooker, it's probably one of the best inventions ever. Not to mention that it makes it easy to cook with little or no fat.

David Cranmer said...

Looks damn good, Cormac.

Cormac Brown said...

David,

It was, man, excellent stuff. Not as good as grilled, but pretty close.

travelingandinbetween said...

Stumbled upon your blog and saw Adobo. Wow! This Filipino dish is just delicious! Using slow cookers is great too!