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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Pulled Pork
Pulled pork can also be done with a large pork butt or pork shoulder (6-7 pounds). Simply
cook the pork until tender, then remove and shred meat, removing any additional fat and
bone from roast, and pour off and discard all drippings from the bottom of the stoneware.
Place shredded pork back into stoneware and add your favorite bottled or homemade sauce
and heat through.
2
1
/
2
pounds pork loin, trimmed of any fat
1 14-ounce bottle of your favorite barbecue sauce
1 teaspoon brown sugar
1 tablespoon fresh lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls
1. Place the pork roast in the VersaWare® Pro stoneware. Place stoneware in slow
cooker heating base, cover, and cook on Low for 10-12 hours or on High for 5-6
hours.
2. Remove the pork roast from the stoneware, and pull the meat into shredded
pieces. Pour out any liquid in the stoneware, and combine pork with the
remaining ingredients in the stoneware. Cover and cook on High for 2 hours.
3. Serve the barbecued pulled pork on hamburger buns or hard rolls.
Serves 8
Mom’s Brisket
1 2-pound beef brisket, scored on both sides
4 Yukon Gold potatoes, peeled and cut into 1-inch pieces
Olive oil
2 teaspoons paprika
Water to cover meat
1
1
/
2
cups ketchup
2 large onions, diced
2 tablespoons horseradish
2 teaspoons paprika
Kosher salt and pepper to taste
1. Rub paprika over meat and place in VersaWare® Pro stoneware. Coat bottom of
stoneware with oil and place on stovetop set to medium heat. Sear meat on both
sides.
2. Add enough water to cover the meat. Add ketchup, onions and horseradish.
Place stoneware in slow cooker heating base, cover, and cook on Low for 7-9
hours or on High for 3-5 hours, until meat is tender.
3. Cool meat and cut in diagonal thin slices. (At this point, meat can be refrigerated
overnight).
4. Sprinkle potatoes with paprika and add to stoneware. Place sliced meat on top
of potatoes and place stoneware in slow cooker heating base. Cover and cook on
Low for 6-8 hours or on High for 3-4 hours, until potatoes are tender.
Serves 4
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