Sorry for the extended nonposting. I had a cold and I (should have) spent a lot of time on the couch. Unfortunately, my 5-year-old wouldn’t have that, so I was constantly thinking of ways to entertain him as it was rain/misting most of the weekend. Yesterday, I couldn’t fake it anymore, and I collapsed on the couch and slept
I did manage to make two dishes in my Crock Pot: Chicken Tortilla Soup, which sounded good, but really wasn’t, and an excellent rerun of the Pulled Pork that I wrote about last summer.
John, who like the chicken soup, said he’d like to make this the “winter of the Crock Pot,”which sounds like a really good idea, but the Crock Pot recipes I’ve found are hit and miss. I’ve made so many lousy ones, I’m afraid to try new ones.
If anyone has a good Crock Pot recipe, please share. You can post it here, e-mail it to firstname.lastname@example.org, or send it in snail mail to Jennie Geisler, 205 W. 12th St., Erie, PA 16534
While eating the soup reluctantly (the recipe made tons), it occurred to me that because I’m always writing about new recipes, that I never go back and make the best ones I’ve already tried. I mentioned this to my husband, who rolled his eyes and gave me that look that means we’ve already had this conversation. He said, again, for the benefit of my addled brain, “Yes. I don’t know why you don’t.”
So here you go. It’s a rerun, but in my opinion, it’s a classic.
3-pound pork shoulder
2 cups chopped onions
3 green peppers, chopped
1/2 cup brown sugar
1/4 cup vinegar
1 (6-ounce) can tomato paste
11/2 tablespoons chili powder
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons salt
1. Combine all ingredients in a slow cooker.
2. Cover and cook on high 8 hours.
3. The meat should fall off the bone. Shred meat with 2 forks. It should not be difficult. Remove bone and mix meat with sauce and heat through.
4. Serve on hamburger buns, topped with shredded cheese and coleslaw, if desired.
Makes 20 cups, meat, beans and seasonings only, not including toppings
-Per cup: 201 calories, 8.1 grams fat, 2.9 grams fiber, 15.5 grams protein, 16.1 grams carbohydrate, 403 milligrams sodium, 37 milligrams cholesterol