Everyone on the internet says one should use the slow cooker in the summer as it keeps the kitchen cooler.
I have news, folks….
Having mon mari do all the cooking outside on the barbecue keeps my kitchen cooler.
However, I had these strange pork loin ends lurking in the freezer from the last time I cut pork chops. (I buy whole pork loins and slice my own). I decided doing a slow barbecued pork was just the thing.
We could have done it on the smoker, but why not experiment with the slow cooker?
It was wonderful. I had smoked paprika and some smoked salt that I used to add a bit of ‘outdoor’ flavor.
I broke it up a bit and served it over polenta but it would be wonderful in a bun for sandwiches.
I’ll do it again – next week….
I did this in my smaller, 2.5 litre, slow cooker.
Slow-Cooker Barbecued Pork
Total time: 8 hours
- 24oz (700gr) pork
- 1 red onion, sliced
- 1 cup (8oz, 250ml) tomato sauce
- 2 tbs molasses
- 2 tbs sherry vinegar
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp dry mustard
- 1/2 tsp ground celery seeds
- 1/4 tsp smoked salt
- 2 tsp instant tapioca (to thicken)
- Put pork and onions in the slow cooker.
- Mix the remaining ingredients and add to pork.
- Cover and cook, low, for 8 hours.
- Optional: uncover half way through and turn pork.
- Serve when ready
Here are a few final photos of Verona.
This is the Ponte Pietra (Stone Bridge) which is a Roman arch bridge crossing the River Adige in Verona. It was finished in 100 BC.
And the view of the river from the bridge:
And the view of the bridge from the river:
As long as we’re looking at Roman construction here is the the Verona Arena (amphitheatre) which was opened in 30 AD. It’s still in use today.
It originally had seating for 30,000 people but, with today’s standards, it now seats 15,000.
It’s famous (today) for large opera performances.
At the time it was being set-up for Aida.
If I had only known in time to get tickets……
I guess we’ll just have to go back.