Summer Baja Pork Brisket

Posted by khalling 11 years, 4 months ago to Culture
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Recipe:
2 lbs pork shoulder
1 can coca cola
1 clove garlic (k says 4 cloves garlic)
1T salt
4 T hot sauce your choice
1 T brown sugar
1/4 c catsup
1 cut up onion and 1 diced green pepper
add water as needed

all ingredients in crockpot at low for a day.
db says serve with freshly fried corn tortillas. I like it in a bowl with copious sour cream as garnish. enjoy (we need a recipe category)

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  • Posted by Non_mooching_artist 11 years, 4 months ago in reply to this comment.
    I use maple sugar on occasion. Or unfiltered cider from the mill up the street in the fall. Sigh. It's hard to wait for apple season. Pie!!!
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  • Posted by Non_mooching_artist 11 years, 4 months ago in reply to this comment.
    Me too. :-) about the vinegar. On boardwalk fries, too.
    I like heat though. So a Yuengling is great accompaniment, or Heavy Seas. :-)
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  • Posted by $ rockymountainpirate 11 years, 4 months ago in reply to this comment.
    OK.

    Low Carb Crockpot Chicken Dijon
    4 chicken breasts with or without skin
    3 Tbs olive oil (or any other)
    2 cloves garlic minced
    3 Tbs white wine
    2 Tbs soy sauce
    2 Tbs Dijon mustard
    Heat oil in a skillet. Add minced garlic and cook 3 minutes, stirring often. Add chicken breasts and brown. In a separate bowl, combine wine, soy sauce and mustard and mix well. Pour generously over chicken. Put all in crockpot and cook for 6 hours on high.
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  • Posted by khalling 11 years, 4 months ago in reply to this comment.
    yes, a good coleslaw is nice...it's not cabbage season here...either that or they were all sent to the US. give us a recipe for something...
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  • Posted by Non_mooching_artist 11 years, 4 months ago
    Yum!!!!! Yes, a recipe category would be most welcome! I'm a pulled pork purist though. On a bun w/coleslaw. :-)
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  • Posted by freedomforall 11 years, 4 months ago in reply to this comment.
    McD is counting on that. I do understand how a taste of home is welcome when you have had a 'foreign' diet, especially if it is your first time outside your culture.
    I remember my first time in Europe ('91). My French-speaking friend from LA and I spent about the first 2 weeks in France and were wine tasting in Beaune for the day. At the end of the day we were in a cave tasting the 6 best of the region, with each different bottle set up on a separate cask at stations around the cavern. We tasted them all and picked our fave to go back for another taste. We discovered 2 other couples there, one from Canada, and one from Australia. We tasted through 2 more bottles and then the 6 of us took the train to Dijon and went to a pizza place for dinner. All of us were so delighted to speak English to someone new for the first time in days we stayed until the wee hours.
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  • Posted by Robbie53024 11 years, 4 months ago in reply to this comment.
    I probably should remember where you were. Anything good to eat there? I've traveled quite a bit of the world and find something new that I like just about everywhere.

    Funny story - back when I was an engineering mgr we were starting production of a product in France. Had a sr draftsman who had never been out of the IA/IL area so we got him a passport and took him to France - kind of a thanks for years of good work. We went to some great restaurants but the day that he saw a McD sign, he insisted that we go there. It takes all kinds, but those that cannot expand their horizons really limit themselves.
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  • Posted by freedomforall 11 years, 4 months ago in reply to this comment.
    Most people do. I think there was a taste challenge a few years back and the NC vinegar finished 3rd of 3, after Kansas City (sweet) and Memphis. They are all good when done right (to me.) I just had a fix of NC BBQ over the weekend (after being overseas for 3+ years.) There are a few things (to eat) that I really missed. NC BBQ and hickory smoked charcoal grilled rib eye (steak or roast) are two.
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  • Posted by Bobhummel 11 years, 4 months ago
    This works great on a Traeger grill. with beef brisket or pork tenderloin. Just put it on smoke for 8-12 hours until tender and delicious. Using a mix of mesquite and hickory and Cherry wood pellets give a great flavor. I am suddenly very hungry.
    Thanks for that KH.
    Cheers
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  • Posted by IndianaGary 11 years, 4 months ago
    Contrary to popular opinion, it is not possible to add TOO MUCH garlic.
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  • Posted by Robbie53024 11 years, 4 months ago in reply to this comment.
    If your ribs are ready in 3-4 hours, you're cooking them on too high a heat. They need to be low and slow to break down the fibers to be real tender. Min 6 hrs and it's not uncommon for mine to be in the smoker for up to 10 hrs. Same for Brisket (although I braise the brisket before the slow cooking to get the exterior meat caramelized).

    And I don't care what those snobs are who do the rib judging - if the meat isn't literally falling off the bones then they weren't properly done.
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