A few weeks ago, a friend posted a picture of some Korean-style barbeque she’d made. She’d made it with a new product called Campbell’s Slow Cooked Sauces. Oddly, Campbell’s doesn’t seem to mention them on any of their websites, so I had to get more info about them from Amazon. In doing so I found this:
I’m a sucker for anything “Hawaiian” or “luau” related. I just had to track some of this stuff down and try it out. For some reason, though, I kept forgetting to look for them at the store. It took several trips for me to remember, but I finally found them last week at Walmart. Just so ya know, they come in several other flavors: my friend’s Sweet Korean BBQ (for beef), Moroccan Spice (for chicken), Tavern Style Pot Roast (for beef), Mexican Red Chile (for beef, for tacos) and Apple Bourbon BBQ (for pork).
I can’t speak for the other sauces, but preparing the Hawaiian Luau couldn’t be simpler: just put a pork roast in a slow cooker (pro tip: use liners to make clean-up easier), then pour the sauce over the meat, set your Crock Pot to 8 hours… and that’s just about it! The instructions tell you to shred the pork just before serving, which I was kind of nervous about: I didn’t want to pull the meat from the Crock Pot (and make a giant mess), but if I left the meat in the Pot I was afraid the forks would shred the liner and make a huge mess… which is why I used a liner in the first place… ya know? Thankfully, the meat was so tender that brute force wasn’t needed – the pork shredded very easily when it was done.
So… how is it? Pretty good! I liked the “Hawaiian” flavors of pineapple and mango. It was well balanced with the pork and was very… harmonious. One thing, though: either 8 hours was too long to cook the meat, or my Crock Pot runs hot… because some of the sauce burned. I don’t mind the taste (burnt ends are the best part of the brisket, in my opinion), but it you have any family members who are “sensitive” to burnt tastes, you might want to keep an eye on the Crock Pot and add some water or pineapple juice halfway through cooking to keep any burning to a minimum.
Other than that little quibble, I really liked the dish. What I didn’t like, however, was the price. The actual sauce mix is only $1.98 at my local Wally World, but it seems that most of the sauces are intended for 2-3 pounds of meat. I got a 3 pound pork roast from Walmart for around $9.77, making the total cost of the meal $12.24 (this includes 49¢ for the liner, but not sales tax or the electricity needed to power the Crock Pot for 8 hours, or the side of white rice I made to accompany the meal). $12.24 is a bit spendy for me, since I’m the only one in the house that’d eat it. Of course, for a family of four, it would be a much more reasonable $3.06 per person. And I did make two meals and a couple of snacks out it, so perhaps I should think of it as $3.06/meal, too. Still, as the only one in the house who eats meat, it seems expensive to throw down almost $15 for a meal. I wish they made the sauces in smaller portions, so you could cook, say, a pound of pork chops instead of a three pound roast. I’d be much more likely to buy them that way.