First he cooked the pork  on low for about 17 hours with some water, onions and spices, then shredded it and cooked it with some BBQ sauce and a bottle of beer for another 7. We topped each sandwich with coleslaw and slapped the hole thing on some challah bread.

The results were heavenly. I’m so impressed (and full) I can barely speak.

My own ventures with a slow cooker started about a year ago and I have had some hits and misses.  One of my hits was a burgundy beef stew, one of my misses was broccoli and cheddar soup (don’t use high for this one the milk will curdle-yuck).

A slow cooker recipe I found in a Real Simple magazine caught my eye one day so I cut it out and saved it for a lazy Sunday.  It was called Cuban Braised Beef and Peppers and I had most of the ingredients on hand except for the beef (flank steak with is a fairly inexpensive cut) and avocado (as much as I love them I decided to go without on this recipe).

Cuban Braised Beef and Peppers

Didn’t make many alternations- my mood on Sunday was to keep things as simple as possible.  I did add a bay leaf, cayenne pepper, diced sweet potato and minced garlic to the slow cooker mixture.  Instead of avocado I served it with a dollop of sour cream and some freshly chopped cilantro.