[MrsG]

They are from Smithfield, only .79lb and a STEAL!!!! I bought a couple for my freezer thinking, oh nice I can have extra for Thanksgiving or whatever. Well, I put one in my crockpot, fat side up, added 2 cups of water and woke up the next morning to hog heaven!!!!!!

I am serious. I have never tasted a more succuluent, soft, tasty, incredible meat than that. Well, there was that Luau pig in Hawaii, but who has time to bury a whole pig these days?

The sale ends Tuesday - Ladies and Gents, go get yourself some now!!!!!! I went to my HT on Elm St and got 4 more. Trust me on this! Each one was like $13 or so regular price, and I got several for $5 and change, each. Less than 1/2 price!

[houstonhomestead]

Sounds wonderful! You should be in sales!

Isn't there a coupon out for Smithfield pork? Not sure if it on the tenderloin though.

[MrsG]

I think I had a coupon for the pork loin, also from Smithfield, but I don't know if there is a general Smithfield Pork coupon out there at the moment....hmm...

[ypatton]

Thanks, I love anything that I can cook in a crockpot without adding salt to! Off to HT to clear the shelves!

[cajun-lorelei]

YUM! Thanks for this great advice! I've been avoiding HT all week (trying to recover from triples...LOL), but I guess I have an excuse to go now!

[swalston]

Thanks, Ive got mine in the crock pot right now

[AutismMomNC]

Thanks - I picked up 2 today. Can't wait to cook one!

[blessedgirl]

Originally Posted by MrsG

They are from Smithfield, only .79lb and a STEAL!!!! I bought a couple for my freezer thinking, oh nice I can have extra for Thanksgiving or whatever. Well, I put one in my crockpot, fat side up, added 2 cups of water and woke up the next morning to hog heaven!!!!!!

I am serious. I have never tasted a more succuluent, soft, tasty, incredible meat than that. Well, there was that Luau pig in Hawaii, but who has time to bury a whole pig these days?

The sale ends Tuesday - Ladies and Gents, go get yourself some now!!!!!! I went to my HT on Elm St and got 4 more. Trust me on this! Each one was like $13 or so regular price, and I got several for $5 and change, each. Less than 1/2 price!

Did you cook it on low or high and for approx. how many hours?? TIA

[RoxieE]

Was it marked down to .79 lb? all I saw where $2 a lb.

[ncscgirl2005]

Too bad DH is doing this pork free lifestyle crap.

[Moggy]

Originally Posted by ncscgirl2005

Too bad DH is doing this pork free lifestyle crap.

Yea, my sister's husband says he doesn't eat pork either. I guess that excludes the bacon on his cheeseburgers and the pepperoni on his pizza's that we've all seen him eat.

[Fleur]

Moggy has a fantastic oven pulled pork recipe on her blog. Moggy, you should post the link!

[lainraf]

Thanks ;for this info. Got 2!!! I didn's see them actually,. When I was about to check out manager asked me if I found everyone I need, I told her I didn't see the pork shoulder on sale. She said she can ask the meat dept, I told not to worry about it, but she was insisting, so I said ok. She told me then to go to the meat section and someone will show me where to find them. I saw the guy in charge as he was just starting to put the items on the shelves...Guess the forgot to take out the stocks.. But that's ok. I was happy.

Yes, pls share your recipe. Would be very much interested. And yes, sale ends today.
Thanks!!

[ypatton]

Originally Posted by blessedgirl

Did you cook it on low or high and for approx. how many hours?? TIA

I'm cooking mine right now on LOW for at least 8 hours...the most important thing is for your meat thermometer, stuck in the center not next to the bone, to read 160 degrees throughout the last half of your cooking cycle. That ensures that you are not undercooking the meat.

Another cooking tip: Mine was too big to put in the crock pot with the lid on; if this happens to any of you know that you can tightly seal aluminum foil on the top of the crock pot and it will cook that way just fine.

[blessedgirl]

Thank you ypatton.

[jeanmpt]

Got my raincheck for this today!

[cajun-lorelei]

Finally got one tonight & will cook it probably Friday, but my butcher told me that the meat was already fully cooked & just needed to be heated up. He also said it was much more tender than a regular ham portion, so I'm looking forward to the results! Any tried & true recipes will be greatly appreciated!!!!

[MrsG]

Originally Posted by blessedgirl

Did you cook it on low or high and for approx. how many hours?? TIA

Sorry I didn't see this right away! One I cooked on high for 4 hours and the other I cooked on low for 6 + 3hrs on "warm." Both were great, but the longer low cooking one turned out a little better I thought. I'm glad everyone is enjoying their ham this week, except for the DH with "the lifestyle crap!" LOL!
Gotta love it.

Apparently, pork picnic is the shoulder of the ham. I didn't know this! I had to google it. hee hee

[Moggy]

So is this a fresh pork picnic or a ham pork picnic? I was thinking it was just a fresh one but now Cajun-lorelei has me wondering.

[cajun-lorelei]

Originally Posted by Moggy

So is this a fresh pork picnic or a ham pork picnic? I was thinking it was just a fresh one but now Cajun-lorelei has me wondering.

Moggy, would you please tell me the difference between a "fresh" pork picnic & a ham pork picnic? I'm assuming the "fresh" one hasn't been cooked yet? I was born & raised in NOLA & had never heard of that term before!

To update, I cooked the pork in a large crock pot for over 10 hours. I added brown sugar & pineapple as I would a regular ham butt. I was a little disappointed because it was sooooo salty, but the dog went crazy over the 3 bones & FAT on top...LOL! The meat was delicious, but I was soooo thirsty all night. My almost 12 month old grandson LOVED the meat, but didn't sleep well last night, so I'm wondering if he was dehydrated?

I'm always open to trying new recipes & the leftover meat from this would be wonderful in red or white beans!!! Just don't add any extra salt!!!

[Moggy]

Originally Posted by cajun-lorelei

Moggy, would you please tell me the difference between a "fresh" pork picnic & a ham pork picnic? I'm assuming the "fresh" one hasn't been cooked yet? I was born & raised in NOLA & had never heard of that term before!

Exactly, a fresh picnic just refers to the cut of meat..a picnic ham is the salted cured one which apparently is what you got. I like the salty hams but next time if you like your's less salty I'd suggest you boil it instead of just slow cooking it - make what's called a boiled dinner ~ you can add root veggies like potatoes, carrots etc.

With the bones and some of the meat you could make pea soup, that's what we usually do. You could also use a little of the meat to flavor green beans and potato combination - just put them in a pot with some water and boil until the potatoes are tender. Potatoes will absorb a lot of the salt.

In fact - if you ever make a pot of soup and it comes out too salty. The fix is to add a washed whole potato to it until the potatoe is cooked. Then pull the potato out and toss it. Potatoes for some reason absorb a lot of salt!

[cajun-lorelei]

Thanks for the explanation! I didn't look on the wrapper, but I'm sure you're definitely correct that I got the salt cured version! The boiled dinner sounds terrific & I have used the potato trick before. It really does work!

I agree that this particular meat would be delicious to flavor green beans & might try it with the leftovers tonight.

Speaking of recipes w/ potatoes, carrots, etc ~ I make a delcious roast w/ gravy, either in the crock pot or cooking bag. All you need is either a rump or chuck roast, 2 cans of golden mushroom soup, extra mushrooms (if you're a mushroom lover like me) & any kinds of vegies you like. I usually put potatoes, carrots, celery, sometimes fresh green beans. Stuff the roast w/ garlic (again ~ LOTS if you're a garlic lover)! I usually use a whole fresh garlic...! I also throw a few cloves in w/ the roast & they are oh so good! Then I chop up a sweet onion & place 1 envelope of Lipton onion soup (or onion/mushroom) on top of roast. Finish off it off by filling your cans of soup w/ water (to get all the leftovers out as this soup is thick) & pour on top of roast. Cook in crock pot for about 10 hours on low or 30 minutes a lb. @ 350 degrees in the oven. This a hearty & delcious meal, especially on a cold mountain night. The first time I made it for my daughter's MIL & my son-in-law, they thought they'd died & gone to heaven!!!

Let me know if y'all try it! I got my last roast on sale @ Ingles & it was so tender!

Edited to say cook fat side up!

[Moggy]

That sounds yummy. I just love my slow cookers, don't you?

[cajun-lorelei]

Yes, I think they're one of the best inventions EVER...!

[kmard81]

Darn! I went today to get one and my store says the sale on these was last week I missed out! Oh well, can't win em' all!