I’ve done a few crock pot dishes lately and am really enjoying the simplicity. Basically, toss a few ingredients in over the space of 10 minutes, turn it on, and you’re done preparing dinner (or whatever). Another thing is that the last couple of times I’ve used it I get things started at 1pm in the afternoon, turn it on high, and all is perfect 6 hours later for dinner. I see no advantage to the slower cooking on low for 10-12 hours, though if it’s a weekday and you’ve got to be at work, then that makes perfect sense.
Yesterday I just decided to experiment with some adding some unusual ingredients added to a basic crock pot of boneless pork ribs, cabbage & onion. Click for the HQ version.
This was 2 pounds of pork, a large bulb of fennel, one medium yellow onion, one large jalapeno pepper with seeds, a half head of cabbage and about 1 cup of chicken stock. Six hours on high.
It was fantastic.