8 hours on low, stupid

I tore this recipe out of Western Horseman magazine awhile back because 

pulled pork cooked in a crock pot is one of the specialties of this house 

and it looked like an interesting variation on the theme. 

I made it for Ethel when she was visiting last fall, and I remember it being a big hit, 

so I made it again when Danni and Paul visited recently.

I cooked it in the crock pot on high for 4 and 1/2 hours, just like the recipe said.

But when the time was up and three very hungry people were ready to eat,

the darned thing wasn't close to done! As I scurried about the kitchen 

working on a backup plan, I heard Danni say, "8 hours on low, stupid."

I was a bit taken aback. It was so unlike Danni to make a derogatory remark.

Then she said it again.

Then I realized she was simply reading what I had written on the recipe the last time
I had made it, when the same damned thing happened. Silly me forgot to look at my note.

We ate posole for dinner instead and I set the crockpot to cook for another four hours.

I would be asleep by the time it finished, but the crockpot would automatically switch 

to the "warm" mode and I would deal with it in the morning.

Except the crockpot never shut down. Oh well. The good news was that it is impossible

to overcook pulled pork. The bad news was that I needed a new crockpot.

So the new crockpot arrived. 

I needed to prove to myself that the old one was indeed faulty, not the recipe,

so I set out to make the Southwestern Chipotle Pulled Pork yet again,

on high for 4 and 1/2 hours.

But let me digress for a moment to extol the wonders of this new crockpot.

The pot part is stovetop-safe and weighs a mere fraction of 

the stoneware boat anchor of a pot it replaced. It was love at first sight lift.

Anyway, the recipe calls for green chile and chipotle peppers in adobo sauce.

This is not a recipe for sissies.

If your mouth is watering right now, you're an honorary New Mexican.

I set the timer, then left on a very long ride with Lucy 

so I wouldn't have to smell the spicy goodness all afternoon.

Sure enough, 4 and 1/2 hours later, the pork was perfectly pullable.

I returned the pork to the pot as instructed, where it is now warming

and absorbing all those chile flavors

and I'm trying not to drool on the keyboard.

It will be ready to eat in a few minutes. Gotta go.