The Whomp-there-it-is Pork Loin was parceled out in thirds: one third was the ambitious rolled Emmenthal loin. That was a disaster, followed by the less ambitious garlic and rosemary loin, which then was remixed as the reliable Cream of Mushroom simmered pork, which was Fed to the Dog. So, this last third will be slumming it as Crockpot Pulled Pork with Bottled BBQ Sauce.
My crockpot has never been used to cook something while I'm out of the house, because, Mom asks, do you want the house to burn down when you're at work? (Sorry, Shania.) No, I don't. So I do my crockpot cooking rarely and on the weekend.
But the thick hunk of loin was still rock hard on Sunday morning that's what she said, and after you cook one even partially-frozen turkey you don't make that mistake twice. But waiting for a full refrigerator thaw would put me out to the beginning of the week.
"Other people use their crock pots during the day," I thought. Then I noticed the Ghost of Mom by my elbow. "Buuuut - I would NEVER leave the house when any appliance was on."
"Good girl," Mom said. "Now get your hair out of your eyes."
"Wait - I bet I could turn the crock pot on at ten p.m., then have it cook while I sleep!"
"Sure," she said. "Do that. It'll be nice to see you again. Of course, you'll have burned to death in your sleep, at least. Don't think I didn't see you leave the room when you made that PieCake earlier tonight."
"I think I'll be okay cooking it at night. I've leaving this in the fridge until it thaws, then I'll cook it tomorrow night."
"Well, that's just crazy. By the way, you haven't sold my house yet? How hard is that? It's not like I made you skate in the Olympics the week after I died."