In The Chef and the Slow Cooker, Hugh brings a chef’s mind to the slow cooker, with 100 recipes showing readers how an appliance generally relegated to convenience cooking can open up many culinary doors. He shows how your trusty slow cooker can still surprise you—you can use it to poach fish, to steam-roast a chicken or leg of lamb, to make intense stocks and broths, and of course to braise the most tender short ribs. It’s an approachable, fun, comforting collection of recipes, spiked with global influences and elevated by smart cooking. Using flavor profiles, combinations, and techniques never before seen in a slow cooker cookbook, The Chef and the Slow Cooker proves that even though slow cookers are an old-school technology, they will guide you to better meals in this contemporary world. All while giving you the ability to walk away and live your life while dinner is cooking.

Review: Acheson in his new cookbook The Chef and The Slow Cooker shares his passion for food, community and philanthropy matched with an eager wanderlust to explore the open road and meet people from across the country. A perfect gift for the slow cooker foodie in your life!

Hugh and officer P. Connolly at the Portland, Maine launch of his new cookbook Hugh Acheson’s The Chef and The Slow Cooker at Whole Foods.


Beer-Braised Pork Tacos

8 pounds bone-in pork shoulder

Kosher Salt

1 tbls fresh ground black pepper

2 tbls olive oil

1 cup lard

3 small onions; 1 large diced, 2 minced

2 garlic cloves, thinly sliced

2 teaspoons coriander seeds, toasted and ground

1/2 teaspoon ground cinnamon

3 tablespoons freshly squeezed lime juice

1 (6.5 ounce) can chipotle peppers in adobo sauce

1 (12 ounce) can of simple beer

Canola oil

24 white corn tortillas

2 cups crumbled Cotija cheese

4 limes, cut into wedges

Tomatillo Salsa Verde (break out your favorite recipe)


1  Preheat a large slow cooker on the low setting for a least 20 minutes

2  Path the pork shoulder dry with paper towels and season it very well all over with salt and the pepper. Place a large skillet over medium-high heat, add the olive oil, and when the oil is shimmering, add the pork should and sear it for 5 minutes per side, until golden. Transfer the pork to the slow cooker.

3  Reduce the heat to medium and add the lard to the skillet. Once it has melted, add the large diced onion and the garlic; cook for 5 mins, until softening. Add this to the slow cooker, along with the coriander, cinnamon, lime juice, chipotle in adobo, and the beer. Cover with the lid and cook on the low setting for 12 hours while you drink the remaining cans of beer in your six-pack.

4  Place a large skillet over medium heat and add a touch of canola oil. Griddle the tortillas, one or two at a time, for a few seconds per side until warmed through and toasty. As you process through the tortillas, stack and place them in a resealable plastic bag to stay warm.

5  Put the braised pork in a serving vessel and serve with warm tortillas, minced onion, Cotija, lime wedges, and Tomatilla Salsa Verde, plus any other toppings you love on a taco.

Roy Milner from BFB suggests pairing their Tennessee Times Pilsner. Available at your local Nashville Whole Foods store.


For the elevated drinker Roy chose the classic saison.

To catch Hugh in more cities check out upcoming dates —>>

Order the cookbook in time for Christmas —->>