Smoky Bacon Chili
Next up, a couple of good ones from Randall.
ANCHO CHILE PORK BBQ - SLOW COOKER
1. Before you ever put the rub on, make sure this fits in the slow cooker. I have my second one cooking right now, and both had to be trimmed to fit in there. It doesn't have to have much space to move around, just so you can get the whole thing in and the lid on.
2. One of the more important things involves the fat. When you purchase a pork but, one side will be the fat side. This will have a thick, approx 1/2 inch layer of fat on it. Its important to cook the pork with this fat on. However, you'll want to trim it back almost until its off, like a flap. When putting on the rub, pull back the layer of fat, put in your rub, and then close it. Cook the pork but with the FAT SIDE UP. Once its finished you would be able to remove this with a quick swipe of the knife and throw it away. I've made a short video of this to help explain.
http://www.youtube.com/watch?v=ri1QEdvqF4s (let me know if this doesn't work)
3. The sauce thickens up quite a bit after a day or so in the fridge, but initially will be very runny which is fine. I found the recipe made enough sauce for several batches of the pork so I didn't make any sauce the 2nd time around.
PALEO FRIENDLY SALMON CAKES
A few changes we made here in a note from my wife: