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Sunday Roast

After a fun but tiring weekend of dance workshops, I needed to make sure I had something for lunch for the rest of the week.  I like cooking batches of food to save me the trouble of cooking everyday.  So I decided to break out the slow cooker again to make something easy- BBQ Pulled Pork for sandwiches.  I have made this before and had several people try it (including my guinea pig, Andria) who all agreed it was a keeper.  Here it is:


  • 1 can condensed beef broth
  • pork roast (any size, you can just eye this-I had a 1.2 kg roast or something like that).  You can use a cheaper cut of meat as the slow cooker will make this very tender, so don’t waste your money on something expensive
  • salt and pepper
  • BBQ sauce of your liking: I used a hickory smoke BBQ sauce

Rub some salt and pepper all over the roast.  You could probably skip the salt b/c the beef broth will have plenty of sodium.  Place roast in slow cooker.  Pour broth over it.  I added half a can of water as well.  You want to make sure there is enough liquid: my guide is that the liquid should be enough to rise half way up the roast.

Now here is the thing:  I have read that if the temperature is too low then the meat doesn’t cook properly and you can get food poisoning.  I am not a fan of bacteria, and I’m sure if I just Googled this, I could find a chart on what the temp should be on the slow cooker to avoid this.  But this is how I made sure my meat was cooked properly.  I started the roast off on high for 3 hours, then I turned the slow cooker to low for 10 hours.  When I woke up I had a perfectly cooked and tender roast.

Next, I take the roast out and drain the broth.  Alternatively, you could keep it and turn it into gravy for potatoes.  Then, take two forks and shred the roast.  Add some of your favourite BBQ sauce to the shredded meat.  There is no right amount, just add to your taste.  I would estimate that I added somewhere between 1 1/2 cups to 2 cups of sauce.  Mix well.

And that’s it, you have BBQ pulled pork for sandwiches!



Congee Continued…

I had some feedback from a couple people regarding my congee post, so I thought I would add to it.  One of my friends aptly pointed out that I failed to give instructions on how to make congee if you do not possess a slow cooker.  SO, I thought I should post on how to make congee on the stove top.  A slow cooker is not necessary to make congee; I just love my slow cooker and use it because it makes my life easier.

Instead of using a slow cooker, grab a big soup pot.  Boil the rice and water (fill up the pot and leave some space so it won’t boil over) and once the water is boiling, throw in the ingredients.  Turn down the heat to a medium level and simmer for 2-3 hours.

Also, this recipe is easy to adapt for other sorts of congee.  If you like chicken, take some chicken pieces (doesn’t matter what cuts, congee is good for using up cheap cuts) and throw in some ginger root as well.  If you like beef, you can use that instead.  And if you like a bit of spice, add some pepper. (Thank you to my sister for mentioning chicken congee).  Fish congee is easy too: once the rice is done cooking, add pieces of fish fillet near the end (it doesn’t take long to cook fish) and flavour with some ginger and green onion.   If you had turkey, take the leftovers and use that (my favourite to have after Thanksgiving).

I hope that gives you some ideas to play with if you’re contemplating making congee.  It’s very easy to make: please let me know how it turns out if you do make some!


Pork Congee

For those of you unfamiliar with congee, it’s a rice porridge that is a popular Chinese dish.  Because I grew up with it and ate it on a fairly regular basis, I forget that sometimes the texture can be displeasing to others.  If you can get past it though, a wonderful world of different types of congee will be open to you.  Because the base of it is just rice and water, you can make congee with almost any type of meat you like.  I personally like pork, turkey, and fish most.  I also like the Hong Kong style mixed-seafood congee.  Best of all is when you have a fried Chinese Doughnut and dip it in the congee.  Chinese Doughnuts are long fried pieces of dough.  I have yet to discover how those are made.

Here is a recipe for pork congee that I use.  I use a slow cooker to cook it, and mine is a 5 quart size-made enough to last me for several days.


  • 2 pork chops
  • soy sauce
  • sesame oil
  • green onion for garnish
  • 2 cups rice
  • water
  • handful of dried oysters and dried scallops (available from china town, though you could probably skip it)

Slice up the pork chops into bite size pieces and marinade briefly in soy sauce and sesame oil (just enough to coat all pieces and really, I only marinate for five minutes).  Then take all ingredients except for the onion and throw it all into the slow cooker.  I filled my pot up almost to the top with water: make sure you leave some room so when it starts to boil it doesn’t boil over.  Set your slow cooker to high for 4 hours.  Easy and delicious.