For example, If a crane is lifting a beam and misjudges its placing.is it the fault of crane driver, designer or the main contractor? Does anyone know the acts and laws influencing the decision?
I cook a picnic pork shoulder in the crockpot once a weekI place the whole shoulder in the crockpot put it on low for about 8 hoursYou can place an onion in the pot and a small amount of water as the shoulder will give off a lot of fat and you dont want it too boil over in the potLittle salt Little Pepper and you are eattin sooooo good.
The roast is going to take a minimum of a pair of hours no rely whatRub some salt, pepper, garlic, and rosemary on itMake little slits in it and stuff some total garlic cloves in case you have themSear in a panput in the oven, with the fat side upupload liquidRoast at 325 till it incredibly is carried outi can not provide you the time, by way of fact it relies upon on how plenty it weighsi think of it roasts for some million/2 hour in step with pound.
This is a huge favorite in my house, Mexican Carnitas, but I don't fry them (lose flavor that way, and better for you to broil, i think) It's a bit time consuming but SO GOOD!! First, generously salt and pepper the whole shoulderHeat a couple TB canola oil in a skillet, and sear all the sides of the shoulderNow, combine all these ingredients: 1 TB garlic salt 1 TB brown sugar 1 beef bouillon cube 1 tsp dried oregano 1 tsp onion powder 1 tsp garlic powder Mix together and rub all over seared shoulderThen, place shoulder in crock pot with 1/4 c water, juice of one orange, and juice of one limeCook on high about 5 hours, or low about 8 (depends on your crock pot) I usually place the fattiest side up, so there isn't as much fat in the broth once it's done cooking (just pull it off of the top when it's done cooking)Now, after it cooks, it should fall off the boneShred it up, place it on a broiler pan, and pour some of the cooking liquid over it; broil on high until slightly crispyServe in a warm corn tortilla with diced onion, cilantro, and shredded cabbage, with a squeeze of limeSO GOOD!! (you can also do that recipe on the stove top, just place in a large pot instead and simmer on low for a few hours.)
If you are looking for a tex-mex flavor, then consider using cumin, chili powder, garlic, and lime in your marinade and rubI'd recommend that you make a rub out of: 1 T kosher salt 1 tsp fresh ground pepper 2 tsp Cumin 2 tsp Chili Powder 1 tsp Garlic Powder 1/2 tsp Red Pepper Flakes (or to taste) You can double or triple this, depending on the size of the roastSince the mixture will turn your hands red, you might also put on some rubber gloves! Massage the rub into the meat and let it marinate for at least an hour before cookingPork shoulder is best when cooked for a long period of time over a lower flameIf you are grilling it, put it over indirect heat for the duration and plan on at least 20 minutes per pound of meat or moreAfter the pork has been cooking, baste with: 1/2 cup lime juice 1 cup green chili sauce 1 cube melted butter Make sure that your pork doesn't burn after you start marinating.
I would have thought the contracter is held to be at fault in such cases (certainly, the contractor will be heavily insured)
