Pig Foot + Slow Cooker = epic
BBQ sauce + Bourbon = epic BBBQ sauce (cheap bourbon is perfectly fine here, use 3/4 cup per 2 cups bbq sauce)
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Scrub and thoroughly rinse the pigs feet and before starting anything. This should get rid of any hairs.
You can cut the feet into smaller pieces for faster cooking, but you’re already using a slow cooker, so don’t.
You can start with frozen feet, 1 extra hour of cooking should be perfect – always double check internal temperature and make sure it’s at least 165 (155 is now food safe in Canada).
Place in slow cooker, season, throw in some optional potatoes or mirepoix base, 2 cups water/lb of feet with 1 tsp boulion or just stock.
Cook on high 5 hours or low 8-10 hours. (IT min 155F) This is also the usual time for whole medium-large potatoes.
BBQ sauce = ketchup + brown sugar + vinegar + spices + heat + water
1.5 cups ketchup, brown sugar,
1/2 cup vinegar (red wine is better), water
1 tbsp Worcerstershire
2 tbsp dry mustard
2 tsp paprika, salt
1.5 tsp black pepper
a few dashes of hot sauce, to taste
Blend until smooth.
Ketchup =
Ketchup
Ingredients
- 56 oz crushed tomato
- 2/3 cup sugar
- 3/4 cup white vinegar
Seasonings
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 3/4 tsp salt
- 1/4 tsp pepper
- 1/8 tsp celery salt
- 1/8 tsp mustard powder
- 1/4 tsp cayenne pepper ( optional )
- 1 clove
Instructions
- Whisk everything together.
- Dump into a slow cooker for 12 hours on low.
- Remove the clove.
- Blend everything, strain, om nom nom.
- If too thick, gentle boil to desired thickness.
Notes
Pretty much any meat can be done as “pulled-meat-BBQ-sammich” in a slow cooker:
Place meat in the bottom, sprinkle with garlic powder, onion powder, salt, pepper.
Pour BBQ sauce over meat.
Cook on low 6-8 hours.
Shred meat, return to slow cooker 1 hour, throw in a bun, enjoy.