Category Archives: Pork

Pork products were used.

Black-Eyed Peas – Lucky!

Can you see Fergie in there?

Supposedly black-eyed peas are good luck for the new year – I’m willing to put this to the test. There are an ass ton of recipes out there about this dish & I hated them all for the most part (jk). Like my other dishes try to find something that can be altered, changed or updated. For instance: one of them mentioned DelMonte – haven’t seen that label/company since moving out to PNW, so must be a midwest thing.

A lot of them called for ham hocks (which were a staple while growing up), but had done this already & wanted to take the “hock” level down a notch.

Here goes:

  • 1 (16 ounce) bag dried black-eyed peas (pre-soaked overnight)
  • 1/2 pkg hardwood smoked chicken sausage (hillshire one that looks like horseshoe turd)
  • 1 can ro-tel (diced tomatoes & green chilies)
  • 1/2 (3 oz?) can pickled jalapeños
  • 2 cans chicken broth
  • 2 stalk celery, chopped (seriously, if you didn’t chop it walk away from kitchen)
  • 3 slices cooked bacon, diced up (see above)
  • 1/2 tblsp ground pepper
  • 1 tsp salt
  • a few dashes of hot sauce (frank’s red hot)

To cook:

  • This is where it gets tough – combine all that shit & put in slow cooker – set controls for the heart of the sun, wait that is something else, set on LOW for 8hrs.
Greens, Greens, the magical...

Side dish:

  • Collard greens w/ bacon – freaking delicious. Recipe here.
  • There was a mention from the cheap seats that a nice crusty bread should have been involved for sopping purposes. That was quickly waved off as – next time bring your own damn crusty bread.

My hopes weren’t to high for the black-eyed peas (insert joke about the hip-hop group here), but damn if this didn’t turn out excellent. The dish had JUST the right amount of kick from the jalapeños to make it spicy, yet not too spicy. In layman’s terms –  got a bit of sweat on the brow from eating, but not enough where a dish towel was needed to catch the flop sweat.

Lastly, honorable mention goes to: Pussy Liquor, my new favorite drink.

  • 2 oz Seagrams 7
  • ice cubes
  • Squirt – didn’t even know they made this anymore
  • mix it in a glass
  • drink

Hope this finds you all well & sticking to your revolutions (joke – google it)  for the new year. Mine are to do all the bad things from last year ten fold!

On serious note, one of mine is to put up some videos of the crocking process that we do here at Casa del Crockhole. Watching 8hrs of simmering is as compelling as it sounds & its gotta be funnier than drunk kitchen girl (faker).

Rock Out With Your Crock Out, please.


Ham Hocks & Beans aka Pig Knuckle Delight

ham hock
ham hock rockin'

Saw the pig knuckles in the store & couldn’t resist. This one took me back to my youth & staring at the hock & saying to my parents “That is so, so very gross!” – but, then proceeding to eat it anyways.

Super easy recipe – beware this meal will backfire on you later that is for sure. Just when I thought that enough time had elapsed & was out of the so called dutch oven phase, bam. Pull out the heavy artillery & prepare for even the dog to look at you sideways.

Here is the lowdown to the swine meal:

  • 2/3 large smoked ham hocks
  • 8oz great northern beans, dried
  • 8oz pinto beans, dried
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 5 cups water
  • 1 cup vegtable broth
  • pepper to taste
Get beans ready by washing off – then filing large pan w/ water 2 inches over beans. Boil for 3-5 mins. then cover & let sit for one hour (don’t pull the lid off damn you!). This softens them up w/o letting them sit over night.
Throw all of this in cooker for 6 hrs on high (your place will smell like a fart before you even eat it).
Would have served w/ biscuits or cornbread, but alas, had none – so just did up some classic spinach for side.
This one was nothing fancy & pretty darn easy & super cheap – think w/ total cost was about 8 bucks – plus had tons of leftovers – keep in mind to skim the fat off top before putting in fridge or you’ll find some hock smegma when you lift lid off.
Crock out.

Pozole – This is Working for Me

i spelled it wrong, pozole
i spelled it wrong, pozole
I finally caved & went for the groin or at least the easy crock. This is an amazing dish & super delish. I’m tired of no taste so this works out.
Pork & Hominy = Sweet

1 1/2 lbs of pork – can be ribs or shoulder (cut up in 1/1 inch cubes or whatnot) – cut that fat off, please
1 onion | diced
2 cans hominy (posole)
1 can diced tomatoes
2 cloves garlic | diced
1 can chopped green chili (4 oz)
some salt
1 tblsp thyme
1/4 tspn cumin
1 or 2 diced up jalapilo pepper
1 diced up adobo pepper – blend it if you can (I didn’t do so cause my kid is a gringo toungue)
Add ons – put on top of dish:
green cabbage (sliced up all thin)
radish (same as above)
shredded cheese (mexi stuff from store is fine, no dis mexi folks)
sour cream (I like greek yogurt as it is more pungent)
a bit of cilantro (to sprinkle on top like fairy dust)
A few torillas (put in oven, before serving – wrap in foil & put on low heat for 10-20 mins)

pozola fixin
pozola fixin
Do it now!
Brown the pork in a pan w/ some olive oil
add the onion until it is soft
drain the fat (seriously, if I have to say it again…)

Drop in the crock:
combine all the ingredients(sans the add ons) & leave it alone for 8hrs. Well, you can look at it & stir it a bit & smell it cause the food is calling you.

Pull on it sport! It is done & tastes fantastic. Hominy can be boring, but when matched w/ pork & fixin’s it is a champ.

tho shalt be done
tho shalt be done
This is a very easy dish that the whole family can dig into (depending on their tolerance for heat).
Dipping your tortillas in the sauce is the best part & it gets even better after this dish has sat for a day – I think that is my favorite part of crocking is that, it always tastes great the next day. Amen.

Crock out folks. P.

First Crock Post

hell yes slower cookerWelcome to the amazing & delicious world of my crock winners & losers.

First of all, I’m in love with the crock pot. As a single guy, coming home to the smell of actual food cooking is the best part. Who the hell is cooking me some food…actually me, but it is a good jedi mind trick that I’m loved somehow.

Brass tacks: model #SCVP550 CrockPot Slow Cooker 5.5 qt Oval (rest in peace my old one)

Anywho, my first post will be an ol’ standby, but simple & delicious:

Recipe Below! (check it out bitches)

1 pork sirloin tip roast (costco) or pork shoulder – cut the fat, please, that fat is gross!

1 jar: 160z of salsa verde (it can be the cheap stuff – actually, I prefer the cheap stuff) or any salsa for that matter, I just dig the green stuff.

Combine & cook for 8 hrs on LOW

At the 6/7 hr mark (TAKE NOTE! Break up the meat a bit, so the juices can be accepted – amen) add 1 can of Black Beans & let simmer while watching 2 1/2 men – just kidding, don’t watch that show, it is awful – the beans can take it for a couple hrs

Later that meal: pull out tortillas hot or cold (hot, put in oven at low setting wrapped in foil for 10 mins), drop some queso mexicano – the other white cheese – it’s usually white & round – I made a funny & other fixin’s if you’d like (I substitute Greek yogurt for sour cream, better for you & tangy’er)

Sides: blue chips & salsa or mexi-rice or…

Beer: Sol, its nice & lite or Modela (lite or dark)

Crock That! I was going to say BAM!, but screw Emeril – I’m going to win the Crock Wars & be freaking huge.

Please let me know if you try this out & you could win cash &/or prizes.

Crock That!, Perry