Have a look at what was cooking: Crock Pot Hirino Psito, Slow-Roasted Pork

while I was outside looking at my plants adorned in their sexiest, showiest, come hither-iest, please polinate me best--aka flowers. It just sounds better the first way, don't you think? Let me show you what I am talking about, but first, let me do homage to Cat Cora and A year of Crockpotting. They both did their showiest, come hither-iest, please make me recipe that I want to tell you about. It was so good all I can say is Wow! And of course, thank you! And Uh, Uh-- Let's Eat!

Crock Pot Hirino Psito, Slow Roasted Pork
Adapted from ayearofcrockpotting, Cat Cora, and ABC's website
3-4 pound boneless pork butt or shoulder (I used pork butt)
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (I used Amber Bock)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours. Serve over rice or pasta, or on your favorite sandwich rolls.

Verdict: I will make again, but first, I will make the oven roasted CC (Cat Cora) version, compare and report to you. I have the shoulder rubbed already and in the fridge. I made the Alma's Fruited Mustard also and it is in the fridge. Roasting takes place tomorrow.

Now, let me show you what my plants have been up to! Pistils and Stamens, pretty sexy, no?















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If chocolate could sing-Die Lorelei would be the songstress

This would be the recipe to drive a person crazy with desire and craving for chocolate.  The aroma gradually rises, floating through the air, alluring and distracting, making one think of the poor sailors who crashed into the rocks, insanely distracted by the singing of the beautiful, Die Lorelei.  The baking takes place in a crock-pot after throwing a few ingredients together with a cake mix.  It is a country cousin to the popular molten "lava" cakes and is so delicious with a scoop of ice cream.

CHOCOLATE CHIP PUDDING CAKE

1 package 18.25 oz. plain devil's food cake mix

1  package (3.9) ounces) instant pudding mix, milk chocolate or chocolate

2 cups sour cream

4 large eggs

3/4 cup vegetable oil

2 teaspoons pure vanilla extract

1 cup water

1 cup semisweet chocolate chips

Vegetable oil cooking spray (used to mist the slow cooker)

Ice cream for serving

Place the cake mix, pudding mix, sour cream, eggs, oil, and vanilla in a large mixing bowl.  Add 1 cup water.  Beat with an electric mixer on low speed until blended, 30 seconds.  Stop and scrape down the sides of the bowl.  Increase mixer speed to medium and beat about two minutes longer.  Scrape down sides and fold in chocolate chips.

Mist the bottom and sides of 4-1/2 to 6-quart slow cooker with vegetable oil spray.  Transfer batter to the cooker and cover.  Cooking time varies but the cake should looked puffed and pulled away from the sides of the crock, about 3-1/2 hours on high or 6-1/2 hours on low. This is a very dense cake and mine was ready in about 3 hours. Crock pots vary, so check during last stages. Once you turn off the heat the cake will fall.  Serve warm with your favorite ice cream.    serves 12

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