- Feb 11, 2019
This is his pork instructions. I can't find the Trail''s End bread pudding recipe at the moment..I did not see this! Where can one find this elusive recipe?
It's pretty stupid simple, Stratman50th. I'm not much of a smoker/grill guy but I can do a lot of damage in the kitchen (mostly to my waistline).
But get your favorite pork shoulder product (bone-in, boneless, doesn't matter). Salt/pepper/season the outside with a tiny bit of water (like 1/4 cup) to get the steam heat started. I also give mine a few shots of liquid smoke for additional flavor.
Then leave it in the crockpot on low for 7-9 hours then lift out and pull it apart. Most of the fat will have melted into liquid and the meat will be very soft and tender.
My problem is that I often get a shoulder/butt that pushing the size limits of my big oval crock pot (we also have a smaller one). But this one I cooked this week was a little 5# and it was delicious.
PS - some crockpot recipes say put it on High for the first hour then turn to low for the rest but a crockpot is not responsive like a race car. So for KISS purposes I just set-it-and-forget-it on Low the whole time. Smells so good.
I took care of you on the big Camping Board, Don. Cook up a batch and tell me what you think!This is his pork instructions. I can't find the Trail''s End bread pudding recipe at the moment..
I have a convection/regular oven so I can do it either way. I actually have your recipe but stripped out what you had already converted down to the smaller portion. That pork shoulder though! That has gone into our regular rotation!I took care of you on the big Camping Board, Don. Cook up a batch and tell me what you think!
The only coversion I was not comfortable with was going from convection-to-conventional ovens. That's why I included the original recipes in the PDF. One can vary temp versus time to move from on to the other. But I want to avoid a dry, crusty bread pudding. It should be hot and moist (before the praline sauce is applied).