On Wed, 29 Dec 2010 14:11:14 -0500, "cshenk" > wrote:

> This I might add isnt the same as a dryrub version. You can add those same
> spices though if you want to. Normally, I add *nothing* when cooking other
> than maybe a splash of spiced vinegar until it's rendered down. It's the
> 'low and slow' that makes our pork so good. 'Wet cooking' (aka covered
> dutch oven in oven or crockpot) is very traditional. Not to gainsay we
> don't have other methods, but this one is just as well known.

Thanks, Carol! Clipped and saved. Hubby isn't a vinegar fan, but I
can get away with a little - so I think that amount will pass muster.

--

Never trust a dog to watch your food.