ducks4you
Almost Self-Reliant
Great Thread!!!! Just FYI about cooking the meat.
I get a really cheap cut of pork--pork shoulder. (MIL gave me her recipe.) It's meaty, with the fat only on one side. This is what I do:
1) cook the meat for 6-7 hours on 200 degrees F. Overnight is best, then you wake up to a wonderful aroma from the kitchen
2) throughly drain the fat from the meat, remove any bone(s) and break the meat apart
3) cut one entire big stalk (package) of celery, 4-5 big onions (they can be hot), mix together Before you add your favorite BBQ sauce
**a little bit of meat will triple when you add the vegetables
4) cook on low (crock pot) or 250 degree F oven in a roaster
5) portion off and freeze leftovers in one person/one family sized portions.
This tastes BETTER after you defrost and reheat, than on the first day, because the meat keeps soaking up flavor and keeps getting more tender.
Serve with your favorite slaw. (My family likes the following slaw)
SLAW
1 whole head cabbage (red, green or mixed)
5 carrots-super thin sliced, like a food processor does OR use a carrot scraper and use scrapings
2 big onions
DRESSING--
3/4 cup apple cidar vinegar
1/2 cup sugar
1/3 cup vegetable oil
1/8 cup dill seed
Shread cabbage, shred onions, add carrots, mix well in largest mixing bowl that you have. ON STOVE, first mix vinegar, sugar, oil and dill seed, then cook, keep stirring until rapid boil. Pour immediately into bowl with salad and mix. Some like it hot, and some prefer it after it's been chilled.
JUST like the BBQ, you can save this. Refridgerate leftovers in a CLOSED container. You can keep adding more salad fixings to the dressings until you run out. Caution: Put away slaw soon after your eat. The dressing will begin to mold if you leave it out of the refridgerator as you do with plain vinegar, because of the sugar in it.
I get a really cheap cut of pork--pork shoulder. (MIL gave me her recipe.) It's meaty, with the fat only on one side. This is what I do:
1) cook the meat for 6-7 hours on 200 degrees F. Overnight is best, then you wake up to a wonderful aroma from the kitchen
2) throughly drain the fat from the meat, remove any bone(s) and break the meat apart
3) cut one entire big stalk (package) of celery, 4-5 big onions (they can be hot), mix together Before you add your favorite BBQ sauce
**a little bit of meat will triple when you add the vegetables
4) cook on low (crock pot) or 250 degree F oven in a roaster
5) portion off and freeze leftovers in one person/one family sized portions.
This tastes BETTER after you defrost and reheat, than on the first day, because the meat keeps soaking up flavor and keeps getting more tender.
Serve with your favorite slaw. (My family likes the following slaw)
SLAW
1 whole head cabbage (red, green or mixed)
5 carrots-super thin sliced, like a food processor does OR use a carrot scraper and use scrapings
2 big onions
DRESSING--
3/4 cup apple cidar vinegar
1/2 cup sugar
1/3 cup vegetable oil
1/8 cup dill seed
Shread cabbage, shred onions, add carrots, mix well in largest mixing bowl that you have. ON STOVE, first mix vinegar, sugar, oil and dill seed, then cook, keep stirring until rapid boil. Pour immediately into bowl with salad and mix. Some like it hot, and some prefer it after it's been chilled.
JUST like the BBQ, you can save this. Refridgerate leftovers in a CLOSED container. You can keep adding more salad fixings to the dressings until you run out. Caution: Put away slaw soon after your eat. The dressing will begin to mold if you leave it out of the refridgerator as you do with plain vinegar, because of the sugar in it.
