Crock of Love

It began with the shoulder...

I'm rather fond of my crockpot. It was a gift from LSB last Christmas and we've put it to good, slow use this year. We've made a variety of pulled-meats (mostly pork) in it--including this mango-bourbon-chipotle masterpiece--a few soups, stews, stocks, and, of course, the delicious slow moose.

Filled to capacity with goodness

Recently, LSB documented our latest adventure in slow-cooking: Cassoulet. This remarkable dish somehow manages to incorporate most of my favorite things: pork (in three forms: shoulder, bacon, and sausage), wine, and beans (specifically, these magnificent bastards); not to mention it comes from one of my favorite places--the mountains of Southern France where I tasted my first cassoulet and nearly wept.

Next up, Bigos!