Introduction: Crock Pot Pork (OAMC)

OAMC (Once A Month Cooking) is way to have previously cooked meals without spending a lot of money.

Step 1: What You Will Need

1. Pork roast, butt, loin, etc, basically a big piece of pork
2. Crock pot
3. Apple cider vinegar
4. Black pepper
5. Wooden spoon
6. Knife
7. Long stabby fork
8. Freezer bag
9. Bag holder



Step 2: Cooking

This step is pretty simple. First, thaw out your pork in the sink if it's frozen. After it thaws, remove it from the packaging and season. I typically use seasoning salt, but for this I used something called butt rub. You can use whatever, i.e. adobo, sazon tropical, chili powder, garlic pepper, Tony Chacere's, Slap Yo Mama, whatever you like really.

Add enough water to the crock pot to cover the bottom. This is only meat and crock pots can be pretty unforgiving when it comes to too much or too little water.

Add the pork to crock pot, set to low, and relax for 6 hrs.



Step 3: The Crucial Step

After it's cooked for 6 hrs, uncover the crock, then take your knife and long stabby fork, and cut up the pork in the crock. After you cut it up, add about 3 shots of apple cider vinegar and 3 tsp black pepper. Stir, recover, and let cook for an additional hour.

Step 4: The Rewards

With OAMC (Once a Month Cooking), you'll be able to have either whole meals or completely cooked meats at the ready.

For the last part, get your freezer bag (or freezer safe Tupperware, it's really up to you) and bag holder and transfer the cooked pork into it with a serving spoon. After you've emptied the crock, add a quick shot of apple cider vinegar, fold the bag over to help remove any excess air, zipper it closed, and put it in the freezer.

Now whenever you want pork sammiches, tacos, or anything else that you would want pork with, pop the bag (or tupperware) in the microwave and boom! A meal or snack without the hassle.

Comments

author
darkroommike (author)2017-06-06

Nope nope nope, do not thaw meat at room temp in the sink. Thaw overnight in the fridge or quickly thaw in the microwave. If you thaw in the sink you have the meat in the bacteria friend zone too long. Long cooking the pork might (might not!) kill all the pathogens in the meat but the meat juice from the wrapping,etc. will be full of it which will contaminate everything.

My rub is 50/50 chili powder and cumin.

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Bio: There's really not much to say. I like to cook and have a pretty good range of techniques (wok, steamer, pickling, grilling, smoking, pan ... More »
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