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Old 06-17-2008, 02:01 PM   #11
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Join Date: May 2008
Location: Massachusetts
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Sounds like a great recipe will definitely have to give it a try......the cooking times now is that pre-modern or modern crockpot cooking times... hmmm lets see if P= IE divided by the square root of ........

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Old 06-17-2008, 02:48 PM   #12
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Originally Posted by pdswife View Post
Sounds good to me.

I've made soup in the slow cooker before but.. have always been there to watch and keep track of what it's doing. I really have to be brave and try this.

Can I cook the pork the night before? No time for that in the morning hours.??
You would be surprised what I have done in my slow cooker !

One of the things we discussed last time around was how hot the slow cooker got. Some new ones today do not get that hot, and as a result are not safe for much more than soups or stews. Mine does get fairly hot, and I have done whole chickens in it, roasts, stews, soups, and of course slow cooked BBQ country style ribs.
So for me, this recipe is not a stretch. I would say the determining factor for you is how hot your slow cooker gets, and does it have an 'auto' setting?
With mine, I could do the searing and prep work the night before, then the next morning put it all in the slow cooker, set it to auto, and leave for the day. By the time I got back maybe 8 hours or so later it would be done and ready to go. The Auto setting brings the slow cooker and its contents up to 165F, then lowers it back down to slow cook, so in the case of refridgerated foods placed in it, that just means it stays on the higher heat longer as it will take longer to bring it up to temp.

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Old 06-17-2008, 06:48 PM   #13
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thawing out pork chops for tomorrow. no sweet baby ray but do have masterpiece bbq sauce. can hardly wait.


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