Saturday was our first ever Virtual Freezer Cooking Day via Facebook. I say first ever, because it was so much fun to cook with you all and it was so productive that I know I’ll want to do it again sometime.
I cooked 3 large pork roasts over night, plus an accidental ham. (I thought it was something else, and by the time I figured out it was ham, it was too late. It had to cook.) There was no way all of that was going to fit in my slow cooker.
Oven to the rescue!
To cook the meat, I put each roast in a separate pan, added 1/2-1 cup water and seasoned with salt and pepper. I covered each pan tightly with foil.
I did 2 roasts and the ham in the oven and the third roast went in the slow cooker. The meat was partially thawed. I preheated the oven to 350 degrees while I prepped the meats, then turned the oven back to 225 degrees.
The meat cooked from 10pm till about 8am. It all came out perfectly.
Later, I needed to turn half of the pork into Pulled Pork and half into Tamale Pork Sandwich meat. I added all the ingredients with each pan of meat and covered both pans tightly with foil. I cooked them both in the oven at 225 degrees for 5-6 hours, taking them out to stir a couple of times.
My slow cooker stayed busy cooking a whole chicken all day. Even the grill got in on the cooking. It was so pretty Saturday, I was able to grill 8 pounds of boneless chicken breasts. They are all sliced and frozen, ready to add to recipes. I also did 2 50s Prime Time Meatloaves, which I froze raw.
Do you ever use your oven for slow cooking?
And, if you’ve been filling your freezer I’d love to hear what you’ve been cooking! Leave a comment and let me know!
This post is linked to Works for Me Wednesday at We Are That Family.