why did they spilt up, sattie? it was those big breasted canadian chickens showing off, wasn't it?
ok, today i hit one out of the park. i made my bone-in loin end pork rib roast in the crock pot, and it was awesome! it was a pork rib roast with a big hunk of fattier meat still attached around the leaner loin part. i knew it was good when dw ate 2 chops, gnawing on the bones at the end, and requested that i make it again, exactly
the way i made this one.
i rendered the fat from a coupla strips of maple bacon, then browned the s&p rubbed roast on all sides in the fat. my boy and i snacked on the crisped bacon as we browned the meat. 2 medium onions were cut into 1/2 inch rings, and were placed on the bottom of the crock pot. the browned roast was placed on top of the onions, bone side down. 4 peeled and cored apples (2 gala, 2 granny smith) were halved then nestled around the roast, along with 4 large sage leaves, and about 10 whole sprigs of fresh thyme were placed over top of everything. the lid went on and it cooked on high for 3 1/2 hours.
when it was done, the meat was removed to a cutting board, the thyme and sage discarded, the onions and apples carefully scooped/drained into a side dish, and the remaining liquid was poured off into a large skillet, reduced by a third, and thickened with a corn starch slurry.
it was delicious - sweet and savory. i think i'll post this as an actual recipe, if i get some time later.