View single post by Vargr
 Posted: Thu Feb 18th, 2010 05:29 pm
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Vargr



Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
Posts: 5294
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Mana: 
 When we enjoyed this in your smoker while I was out there, the rub and drippings from the pork loins above it made a FABULOUS addition to the flavors, along with the extra black pepper we added.  Here's a few of wuff's thoughts on how to duplicate that version in your crock pot, without having to smoke a pork loin to re-create it:

For the pork flavor addition, either add a smoked ham hock (or two) to the beans at the start (easiest way to get both the smoke and pork flavors), or; 1) fry up some nice thick smoked bacon diced up and pour the fried bacon and some of the grease into the beans.  2) Put a block of salt pork, scored deeply with a knife on the non-skin side, into the beans at the start (fish it out before serving) and add some liquid smoke flavor of your favorite type (hickory or mesquite) to the liquid.

For the spice rub flavors that washed off the pork loin, re-create your "mistake rub" and add a couple teaspoons to the mix.  Taste and adjust with extra spice mix while it heats in the crock pot until you reach the levels you enjoy.

You already have a good handle on the extra cracked pepper, which added such a lovely warmth.

Finally, you may want to add a couple teaspoons each of apple cider/juice, and cider or white vinegar to equal the run off from the misting spray we used to keep the meat moist in the smoker.  Or, instead of the vinegar, another acid such as lemon or lime juice might be a nice addition to "brighten" the flavor a bit and pair with the pork grease mentioned at the top.

Hope these thoughts keep those wonderful flavors in mind, and help you recreate such a delightful dish "on demand".

VARGR



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