It Must Be Fall, Time For Pork! - Get some training and become a beast in the kitchen Blog at Allrecipes.com - 285649

Get some training and become a beast in the kitchen

It must be fall, time for pork! 
 
Oct. 4, 2012 4:48 pm 
Updated: Oct. 4, 2012 7:03 pm
Fall fell upon southern New Jersey, although the past couple of days have been in the upper 70s.
Still, undetered, I bought some pork, small red potatoes, baby carrots, a head of cabbage and used what was in the house to make my first pork crock pot dish of the fall.

My wife's co-worker gave us some fresh rosemary, so I used that, too.

I had two apples, about a cup of fresh, shocked and peeled tomatoes and a bottle of NA beer, so I was good to go.

The result was delicious. The beer gave it a sour profile and the apples, carrots and cabage were sweet. The rosemary was a bit sweet, but added a ginger-like profile in the process. The tomatoes added color and a richness to the taste.

I would call it German crock-pot pork:

1/2 cup sliced onions
cup baby carrots, halfed
2-3 cups of red potatoes, quartered
2 apples, cored and quartered
cup shocked and peeled tomatoes (or raw)
cut rosemary, about 10 bunches
8 ounces of beer or na beer
one head cabbage, quartered
3 pound of pork

place in crock pot and cook 8 hours on low. You might want to put crock pot on high for last hour or so, to get the carrots hard tender.

Note: Crock pots are forgiving. Substitute freely, but remember your sweet and sour items. Beer, sour; apples, onions, sweet. Also use fresh herbs; you will be glad you did. Find a chef's knife and cut it real fine.
 
Comments
Oct. 4, 2012 7:03 pm
My mom and dad live a few miles from you (like 2) small world.
 
 
 
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Chef Scott

Home Town
Ocean City, New Jersey, USA
Living In
Galloway Township, New Jersey, USA

Member Since
Sep. 2009

Cooking Level
Intermediate

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Nouvelle, Dessert, Quick & Easy

Hobbies
Boating, Walking, Reading Books, Music

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About Me
As a child, our family owned a variety store, pre Wawa, 7-11 or Piggly Wiggly. In high school, I worked at a take-out seafood restaurant. I majored in Communications in college, worked radio and newspaper, but when my career in the newspaper ended, I went back to cooking. I worked as a cook at the Atlantic City International Airport in Pomona, N.J. and most recently worked for the summer at Bills Bar and Burgers at Harrah's in Atlantic City.
My favorite things to cook
Seafood, hamburgers, mac n cheese, Asian rice, pies, cookies and sweet breads.
My favorite family cooking traditions
Hot dogs and eggs, a favorite breakfast item from my dad. Add cheese and/or onions as desired. From my mom, tuna fish, mushroom soup, peas and pasta. I learned to love fish at the age of 5 when my dad caught a perch from a river, cleaned and fried it up over and open flame. Fresh and flaky. Delicious, I will never forget it.
My cooking triumphs
Coconut custard pie, Key Lime pie, Hunter's Stew in cooking school, sweet bread (hand mix only!).
My cooking tragedies
When I was working the fyer at an Atlantic City casino, I had my back to the cooridor of the kitchen. I smelled burnt plastic. A voice in my head said, "Turn around." I had put some boxes of chicken fingers under the heat lamp, telling myself I would get them as soon as I got behind to the fyer. The boxes were burning up. We put them under water. One box was trashed; one saved. I under cooked fries once in my current job.
 
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