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[paxamicus AT earthlink.net]

Welp, it's cold, gray and wet here.....Shall we share favourite crock  
pot recipes?

This is one of mine:

This is meant to be cooked in a pot on the stove, adding the milk  
incrementally over three hours. It works just fine in a crock pot,  
though.
2.5 lbs. pork rib roast
2 Tbsp. olive oil
1 Tbsp. butter
salt
pepper
2.5 cups whole milk
Turn on crock pot, put in butter and oil, allow butter to melt.

Put meat into crock pot, fat side up.

Add salt, pepper, and milk.

Cook very, very slowly, (low heat) allowing milk to coagulate into  
small nut brown clusters. How long this actually takes depends on your  
crock pot's heat, and the thickness of your pork. Allow at least three  
hours, longer and slower is better. If the milk evaporates entirely  
before the meat is cooked through, add more milk in 1/2 c. increments.

When the meat is cooked through, remove and let rest. Spoon fat off  
the top of the pan juices. Add a few spoonfuls of hot water and scrape  
away all the fond in the pot. Spoon over sliced meat and serve.


Notes:
You can add any seasoning you like when you add the salt and pepper,  
but it's really delicious on it's own. A few whole cloves of garlic  
cook down and become lovely and sweet. A rosemary sprig is nice too,  
just put it down on top of the meat and leave it alone, remove it  
before serving.