Hmmm... haven't tried the tapioca in crock pot; I'd think a tablespoon or so of the quick-cook stuff would probably work fine. I also was thinking that you could sprinkle the caramelized onions with flour in the saute pan. That would coat the onions with flour and have them act as thickeners during the cooking. Any excess flour in the pan will help thicken the deglazing liquid. Perhaps even gently tossing the meat in flour before adding might help?
I'm definitely going to have to try this, even though I'll probably be shot if "real" Texans find out I called this [pork-based] recipe "barbequed." ;D
Do you have a preference of vinegar for this: white or cider, or a mix of both?
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branchandroot
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Date: 2007-05-16 04:50 am (UTC)I'm definitely going to have to try this, even though I'll probably be shot if "real" Texans find out I called this [pork-based] recipe "barbequed." ;D
Do you have a preference of vinegar for this: white or cider, or a mix of both?