Cuisinart PSC-650 Manuel d'utilisateur télécharger pdf (Page 45)

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entrÉeS & SauceS

Pulled Pork Barbecue

5 pounds bone-in country-style

spare ribs

1½ teaspoons kosher salt

1 teaspoon freshly ground

black pepper

1 teaspoon paprika

1 pound onions, peeled and

thickly sliced

2 cups water

2-3 cups Barbecue Sauce, page 37

(or purchased)

Makes 10 cups

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

when cooking time has elapsed. Pork should be tender and 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 Spanish

Bean with Chorizo page 16. Cuban Black Bean page 17; or Classic Split Pea, page

21) 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 2 to 3 cups Barbecue Sauce; stir. Cook for 3 hours on

Low or 2 hours on High. Serve on Warm.

Nutritional information per serving (½ cup):

Calories 326 (49% from fat) • carb. 11g • pro. 31g • fat 18g • sat. fat 7g

• chol. 107mg • sod. 411mg • calc. 28mg • ﬁber 1g

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Cuisinart PSC-650 Manuel d'utilisateur Page 45