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[paxamicus AT earthlink.net]

Oops. Melt the butter and oil in the crock pot, THEN put the meat in.  
Doh!


On Oct 27, 2008, at 8:54 AM, paxamicus AT earthlink.net wrote:

> 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.
>
>
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