Specifications

◆
37
Pulled Pork Barbecue
◆
38
entrÉeS & SauceS
2½ pounds (1.1 kg) bone-in
country-style spare ribs
¾ teaspoon (3.75 ml) kosher salt
½ teaspoon (2 ml) freshly ground
black pepper
½ teaspoon (2 ml) paprika
½ pound (250 g) onions, peeled
and thickly sliced
1 cup (250 ml) water
1–1½ cups (250-375 ml)
Barbecue Sauce, page 34
(or purchased)
Makes 5 cups (1.25 L)
Trim ribs of excess fat. Season with salt, pepper and paprika. Layer seasoned pork
and onions in ceramic pot of Cuisinart
®
Slow Cooker, ending with a layer of onions.
Add water. Cover and press the On/Off button to turn the unit on. Set time to 10
to 12 hours and press Low; Slow Cooker will automatically switch to Warm. Pork
should be falling off the bone.
Transfer pork to a shallow food storage container. Strain liquid and discard onions.
Pour liquid over pork. Cover and refrigerate. When chilled, the fat will solidify
and rise to the top. Lift off and discard. Remove pork from liquid (which will have
gelled); reserve liquid for another use (it is particularly good to use in the Classic
Split Pea (page 23), or Spanish Bean (page 19) Soups – it may be strained and frozen,
or discarded. Pull pork from bones; discard bones. Trim off and discard fat.
Shred pork and place in ceramic pot of Cuisinart
®
Slow Cooker. Add 1 to 1½ cups
(250-375 ml) Barbecue Sauce; stir. Cook on Low for 3 hours using the Timer func-
tion, or on High for 2 hours. Set on Warm to serve.
Nutritional information per ½-cup (125 ml) serving:
Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g
• chol. 107mg • sod. 411mg • calc. 28mg • fiber 1g
Slow Cooked Lamb Shanks
with White Beans
entrÉeS & SauceS
2 cups (250 g) dried white beans
(cannellini or navy)
3 lamb shanks
[about ¾ to 1 pound (375 g to
455 g each)]
1 teaspoon (5 ml) kosher salt
1 teaspoon (5 ml) freshly ground black
pepper
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) unsalted butter
1 medium onion, peeled and chopped
1 medium carrot, peeled and chopped
1 celery stalk, chopped
4 garlic cloves, chopped
1 teaspoon (5 ml) herbes de Provence
¹⁄
³
cup (75 ml) dry red wine
1 can [28 ounces] plum
tomatoes, drained well and roughly
chopped
Makes 4 to 6 servings
Soak beans overnight or at least 8 hours in water to cover by 3 inches (7.5 cm). Drain
and pick over beans and rinse. Place the beans in the ceramic pot of the Cuisinart
®
Slow Cooker.
Trim the lamb shanks of as much visible fat and silver skin as possible. Season them
with ½ teaspoon of the salt and ½ teaspoon pepper. Heat olive oil and butter in a
12-inch (30 cm) Cuisinart
®
sauté pan over medium-high heat. When hot, add the
seasoned lamb shanks and brown well on all sides. Remove and reserve. Reduce heat
to low and add chopped onions, carrots, and celery; cook over low heat until
vegetables are softened, about 3 to 4 minutes. Add the chopped garlic, remaining salt
and pepper and the herbes de Provence and sauté for an additional 2 minutes. Stir in
the red wne, scraping ay brown bits that may have accumalated on the bottom of the
pan with a wooden spoon. Finally stir in the chopped tomatoes and the tomato paste
- stir the vegetable/tomato mixture together with beans. Tuck the bay leaf and the
browned lamb shanks into the mixture.
Cover and press the On/Off button to turn the unit on. Set time to 8 hours and
press Low; slow cooker will automatically switch to Warm when cooking time has
elapsed. Remove lamb shanks and degrease as necessary. Taste and adjust seasonings
accordingly. Serve one lamb shank per person, or remove the meat from the
bones and serve up to 6 diners.
Nutritional information per serving (based on 6 servings):
Calories 781 (22% from fat) • carb. 56g • pro. 89g • fat 19g • sat. fat 6g
• chol. 240mg • sod. 585mg • calc. 209mg • fiber 12g