"phaeton" wrote

>I guess the politically correct term for what i've done is:
> "slow-cooked pork shoulder roast with barbecue sauce on it"
> sandwiches.

> Ideally I would use a grill and/or a smoker, but since I live in an
> apartment in Wisconsin it's just not an option. Obviously this
> doesn't compare to the pig roast I went to over the summer, but it was
> still very delicious and I look forward to eating more pulled pork
> sandwiches over the next few days.

Don't worry phaeton, some folks just like to argue for the sake of making
noise.

I'm a southerner and my method gets plenty of happy folks asking me to make
one for them.

A shoulder, frozen and in it's glory just as she comes, added to the Momma
crockpot (very large oval). Set on low, add nothing else yet. Flip it when
you think of it for the next 24 hours (slow and low). Once meat is trying
to fall off (ok if you miss that point, just easier to lift out at that
stage) decant the liquid and save for a fantastic pork gravy. Return meat
to pot and start forking it apart. Remove any bones you can (they are
pretty big so this isn't hard). Now add BBQ sauce of choice and let cook
again up to a safe temp (especially important if you pulled the shoulder out
to let it cool so it was easier to handle). Once at safe temp, will hold on
'warm' setting for up to a day before you need to freeze any excess to avoid
overcooking.

If you add anything at all intitally, make it a splash of vinegar, about 2
TB per every 5 lbs. More will make it mushy. Critically, do not add water
or broth at the start. This will just leech the porky goodness out into
that water and broth will not add anything.

Nothing 'wrong' with smoking them, but it's not always possible and using
the oven on low for as long as it takes will cost you quite a bit, wheras
the crockpot will use about 15-25cents a day and yield a moister product
than either other method.

I tagged into this thread BTW because a neighbor asked me to make one for
their NYE party. I traded my time and effort for them to go to the store
and get me some pork bones and black eyed dried peas (grin). I slipped on
the ice and have been home all week so needed my NYE Hoppin' John fixins.
I'll start their big shoulder in the Momma crock tomorrow and use my middle
sized one for the Hoppin' John.
Carol