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Season pork with salt and pepper and place in slow cooker. Cook until pork is very tender and easily shreds with two forks, 5 to 6 hours on high or 10 to 11 hours on low. Transfer pork to a ...
Place the onion and garlic in the bottom of the slow cooker with the chicken stock poured on top. In a small bowl, combine the dry ingredients: sugar, chili powder, salt, cumin and cinnamon.
This pot of thick and creamy soup is an easy way to find a crowd for cheap. ... Pulled Pork. Just five ingredients and eight to 10 hands-off hours of slow cooking makes piping-hot and indulgent ...
Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat. Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender. Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.
Perpetual stews are speculated to have been common in medieval cuisine, often as pottage or pot-au-feu: . Bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available.
pot-au-feu à la languedocienne – the basic pot-au-feu with the addition of a piece of fat bacon. [7] pot-au-feu provençal – lamb or mutton replaces some of the beef. [24] pot-au-feu aux pruneaux – the meats are beef and lightly-salted pork knuckle, cooked with the usual vegetables but adding prunes soaked in Armagnac. [25]
In Paris suburbs in 1965, he opened his first restaurant Le Pot au Feu. [1] It earned two Michelin stars. [1] Le Pot-au-Feu in 1967 earned Guérard his first star in the Michelin Guide. The restaurant gained a second star in 1971, and was successful until it was compulsorily acquired for the purposes of a road-widening.
Turn slow cooker to low and cook for 8-10 hours and until meat is fork-tender. Transfer roast to cutting board; discard of liquid. Pull pork by tearing meat into thin shreds with two forks.