![]() ![]() Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. also think you could use your favority bbq sauce and get similar results. Layer the pork and onion in a 3 1/2-quart slow cooker. ![]() key was to broil at the end to get the crust and thicken up the sauce (even though it was a lot more thick sauce then a lot of stuff from the crock pot.) - have found a new way to make all sorts of meat in the crock pot. two picky kids loved it, and gobbled it up like it was the best thing they've ever had. probably could have gone longer if you like a real black crust (and I'm positive it would NOT dry the pork chops out if you tried this. and after about 5 minutes the sauce started to get a bit of a crust and turn black in spots. after 5 hours exactly - i put on the Broiler of the Oven, 2nd rack and let it warm up for 3-4 minutes, cracked open the door -then put them in there on top of the broiler pan. ![]() no water needed in the crock, never opened the lid once. browned them for ~5 minutes on each side. i also used emeril Essence instead of seasoning salt (as I think seasoning salt is quite 'salty'. This wonderful little recipe can cook itself in your slow cooker while youre at work. Add the beans and garlic to the sauce around the pork. After, add cornstarch and water mixture to the saucepan, whisking well until sauce thickens. In a cup, mix cornstarch and cold water to dissolve. Stir to combine and cook until the sauce starts to simmer. Made this, used walmart thick cut pork chops (no bone) - made the sauce the night before (I also added a 4-5 second squirt of honey (not sure it matters to do night before) - probably didn't need as much pepper in the sauce itself. Add browned pork to the barbecue sauce and turn to coat in the sauce. Next, add all the ingredients, except for the last two: cornstarch and water. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |