Cheesy FL-Vol
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Post by Cheesy FL-Vol on Oct 6, 2024 10:28:55 GMT -5
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Knee Deep in Water Chloe
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Post by Knee Deep in Water Chloe on Oct 6, 2024 11:02:56 GMT -5
Oh, that's a good idea!
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seriousthistime
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Post by seriousthistime on Oct 6, 2024 11:05:09 GMT -5
That sounds great!
I made a pork tenderloin in the crock pot yesterday. It was not delicious. Will have to try this.
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chiver78
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Post by chiver78 on Oct 6, 2024 11:49:56 GMT -5
that's a very long cook time. I cook a 3.5-4lb pork roast on low for like 6h in order to shred for pulled pork. what particular cut do you use? I use a "picnic roast" which is a small shoulder cut. sounds tasty, though. I should try that with some local cranberries.
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busymom
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Post by busymom on Oct 6, 2024 12:04:46 GMT -5
 What time is dinner? 
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Cheesy FL-Vol
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Post by Cheesy FL-Vol on Oct 6, 2024 12:35:19 GMT -5
that's a very long cook time. I cook a 3.5-4lb pork roast on low for like 6h in order to shred for pulled pork. what particular cut do you use? I use a "picnic roast" which is a small shoulder cut. sounds tasty, though. I should try that with some local cranberries. It has been 2 or 3 years since I’ve made it, so I cannot remember timing. I do know crockpot heat can vary from device to device. |
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haapai
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Post by haapai on Oct 6, 2024 16:29:09 GMT -5
Whole cranberries are being shipped now. There is no reason to cook cheap pork shoulder with expensive and insipid, dried cranberries. Use the whole berries and adjust the liquid. Just to be clear on this, you will have to adjust the amount of cranberries and liquid significantly. You should also pay attention to the sugar content. Some dried cranberries have sugar added to them, others are just waxy bits of skin with minimal amounts of dried fruit attached to them. You might have to make an awful lot of adjustments, but anything has to be better than cooking two and a half pounds of pork with a cup of dried cranberries that cost more than the slab of pork.
I'll admit that I am not much of a cook, but shouldn't this recipe call for some sort of onion or black pepper or some other type of zuz that I don't know how to use? When I back away and look back at the recipe, I see something that could be either soup or shoe leather and pretty tasteless no matter how tender or tough it gets.
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