Originally Posted by
Chuck7
This is one of my best for hog or venison..This is what I do with my front shoulders..
Put shoulder in large crock pot.
Dump the entire contents ofa jar of greek peppers in the crock pot
Add 1/2 teaspoon of Italian seasoning, garlic powder and onion powder.
Cook on low for 9 hours
After 9 hours remove the roast..drain all liquid..replace in crock pot for 39 minutes
remove and serve..
Been a favorite for years..
You can also add cooked mushroom for that last 39 minutes and then roll the meat up in tortilla wraps..or eat on a roll..You won't find a more tender meat..no matter what the cut is on the hog or deer..
This happens to be venixon.
I seem to have trouble posting the picture..Just look in my hunting album and find the piotrure of the venison and Greek Peppers { -:
C7
Sounds good! I'm going to try it as soon as it's finished dethawing and aging. Only using 1/2 shoulder though, deboned. I assume you debone the thing, right? I don't know that I could fit an entire front shoulder in the crock pot!!
Now, why do you remove the liquid for that last, um "39" minutes?? LOL, sorry, I'm cracking a little bit on 39 minutes...how did you come up with 39? If I cook it 40 more minutes will it be ruined?
Anyway, so you drain the liquid only, correct? And leave the meat and peppers, etc in there. Are you having to separate the meat from the sinew, etc? Or does it just fall off? There's a lot of "extra" stuff in the front shoulder from what I've found.
Edit: Okay, picked up some peppers at the store, but I don't know they are exactly what you'd call Greek peppers! They are Poloponnese sweet pepper strips, "a product of Greece."
Good enough? Net weight is 10.5 oz so I picked up two jars. Is one enough or should I use both??