Cuisinart Cook and Hold Spécifications télécharger pdf (Page 29)

16

1. Put the onion, leek, carrot, celery and

turnip into the cooking pot. Add the broth

and vinegar. Season the beef with the salt

and pepper and then nestle into the

vegetables with the liquid coming up

about

1

⁄3 of the way.

2. Cover and set the unit to Slow Cook on

Low for 12 hours.

3. Remove the beef and set aside on a

serving platter. Degrease the liquid if

necessary.

4. Slice the beef and place back into cooking

pot with the liquid and vegetables to warm

through.

Nutritional information per serving

(based on 6 servings):

Calories 276 (27% from fat) • carb. 6g • pro. 43g

• fat 8g • sat. fat 3g • chol. 123mg • sod. 414mg

• calc. 53mg • fiber 1g

Pulled Pork

A great component to any game day spread

– be it sliders, tacos or on top of white rice.

Settings: Brown/Sauté

Slow Cook

Makes 8 to 12 servings

Dry Barbecue Rub:

¼ cup packed light brown sugar

3 tablespoons chili powder

2 teaspoons Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black

pepper

5 to 6 pounds whole pork shoulder

(bone-in)

Barbecue Sauce:

1 teaspoon olive oil

1 medium onion, peeled and sliced

6 garlic cloves, peeled and finely

chopped

1 teaspoon Worcestershire sauce

1 cup chicken broth, reduced sodium

½ cup chili sauce (such as Heinz)

¼ cup cider vinegar

¼ cup molasses

2 tablespoons tomato paste

1 tablespoon light brown sugar

1 teaspoon instant espresso powder

1. Mix the rub ingredients together in a small

bowl. Rub all over the pork shoulder and

allow to marinate in a large baking pan or

in a 2-gallon resealable bag in the

refrigerator overnight.

2. After the pork has marinated, put the oil in

the cooking pot of the Multicooker set to

Brown/Sauté at 400°F. Once unit has

preheated, brown the pork well on all sides,

about 3 to 4 minutes per side. Remove

and reserve.

3. Reduce heat to 350°F and add the onion

and garlic; sauté until softened, about 3 to

5 minutes.

4. While the onion and garlic are cooking, mix

the rest of the ingredients together in a

small bowl until combined. Once the

vegetables have softenend, stir in the

sauce.

5. Bring sauce to a boil and add pork back to

pot; turn to coat in sauce and cover, switch

unit to Slow Cook on Low for 12 hours..

6. To serve, shred pork directly in pot, either

with tongs or gloved hands, into bite-size

pieces. Remove bones and discard. Shred

meat well into sauce to incorporate.

Nutritional information per serving

(based on 12 servings):

Calories 521 (61% from fat) • carb. 17g • pro. 33g

• fat 35g • sat. fat 12g • chol. 134mg • sod. 855mg

• calc. 56mg • fiber 1g

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