Lis of La Mia Cucina chose Crockpots, Dutch Ovens & Pressure Cookers for round 26 of Sara’s Weekend Cookbook Challenge. Since one year I am a proud crockpot owner, but I have to admit, I use it not that often. Perhaps it’s because slow cooking hasn’t a great vogue, although there is a German speaking forum for crockpots, but no slow cooking cookbooks in German. I like the advantage, that a slow cooker can be left unattended, so that I can do something else. While the
Smoked Pork Neck in Pineapple Sauce with Dried Cherries and Raisins
was cooking, I was still sleeping – thanks to a timer – and had time for the hairdresser. When I was back, lunch could be served. It was delicious, the sweet fruits went well with the salty and smoky taste of the Kassler.
The recipe asked for Virginia Ham, needless to say that in Northern Germany I have no access to Virginia Ham. And I didn’t find any whole bone-in ham that fit in my slow cooker. So I used Kassler, in this case from the neck of the pork. There are different cuts in America and Europe, so I don’t know the right name for this cut.
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